This incredibly satisfying one-pot vegan ramen noodles dish comes with a creamy, luscious broth filled with chewy ramen noodles, flavorful veggies, and plant-based proteins. It's a hearty dinner that the whole family will love.
Like my Thai Green Curry Ramen, this vegan ramen noodle soup is a simple, healthy, comforting dinner recipe loaded with fresh ingredients. But this time, I'm using one of my favorite pantry staples, sunflower seed butter from Sunbutter, to make the soup base extra special. It not only creates a creamy broth but adds a savory, nutty, and naturally sweet taste that's simply irresistible. This ramen bowl is a household favorite here because it’s perfect for busy nights yet feels special enough for a cozy weekend dinner. Let's make it!
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Ingredients To Make This Vegan Ramen Bowl:
Don't be intimidated by the ingredient list—this is an incredibly easy recipe that comes together quickly.
- Garlic Cloves and Shallots: They add depth and a subtle sweetness and create a lovely aromatic base.
- Lemongrass And Ginger: They create fresh, bright flavors reminiscent of iconic Thai dishes like my Creamy Vegan Thai Red Curry With Tofu.
- Toasted Sesame Oil: It provides extra umami flavor and richness.
- Coconut Aminos: It's a healthier, slightly sweet alternative to low-sodium soy sauce, perfect for creating vegan ramen broth.
- Sunbutter Organic Sunflower Seed Butter: This amazing seed butter adds a creamy texture and subtle nuttiness, keeping the ramen vegan-friendly and free of animal products. I always have an extra stock in my pantry to make savory dishes like this one or sweet vegan treats like my Fluffy Chocolate Cinnamon Rolls.
- Gochujang Paste: This staple fermented Korean chili paste introduces a hint of spice and depth, elevating your ramen bowl to restaurant quality. It's great to have in your pantry to add that touch of sweet, spice, and savory to broths, soups, or your own marinades. You can also use any leftovers in my Sweet Pepper Cucumber Crunch Salad.
- Tempeh: This plant-based protein adds a chewy, hearty bite, especially when briefly browned in a fragrant base.
- Veggies & Mushrooms: Shiitake mushrooms, baby bok choy, and bell peppers add lovely texture, color, and essential nutrients.
- Vegetable Broth and Water: I mostly use vegetable stock or broth to enhance the savory flavors. Feel free to use your own homemade broth if you have any leftovers.
- Ramen Noodles: Feel free to use instant or fresh ramen noodles—whatever you have on hand. Local Chinese or Korean supermarkets often make their own fresh noodles or get them online from Sun Noodle. Authentic chewy noodles are perfect for absorbing the savory broth.
- Garnishes: If you have them on hand, green onions, red pepper flakes, sesame seeds and fresh cilantro are all great options and add the best flavor.
See the recipe card for quantities.
How To Make It:
It's an easy vegan ramen recipe that can be on your dinner table in no time. Let me show you how.
- Create a Flavorful Base: Heat sesame oil in a large pot over medium heat. Sauté garlic cloves, shallots, ginger, and lemongrass until fragrant.
- Add Protein, Flavors, and Fresh Ingredients: Add cubed tempeh and cook until lightly browned. Stir in coconut aminos, Sunbutter, and gochujang paste to form a creamy base. Add shiitake mushrooms, baby bok choy, bell peppers; sauté until slightly softened.
- Add the Broth and Noodles: Pour in vegetable broth and water and gently simmer. Cook ramen noodles in flavorful broth according to package directions. Adjust the broth consistency to your preference.
- Garnish & Serve: Serve in ramen bowls garnished with green onions, sesame seeds, fresh cilantro, lime wedges, and red pepper flakes. Enjoy!
Top Tips:
Here are a few of my tips to help you save time and create the best vegan ramen noodle bowl from the start.
- To Save Time: Prepare all the fresh ingredients ahead of time for quick assembly.
- Avoid Sticky Noodles: When cooking the ramen noodles, stir occasionally to prevent the noodles from sticking.
- For Best Results: Use fresh noodles if you can, over instant ramen noodles for best texture. But feel free to use up whatever you've left in your pantry.
- Spice Level: Adjust heat and seasoning according to your spice tolerance.
Variations And Substitutions:
This is such a forgiving recipe that there are plenty of ways to use up any ingredients you've still left in your fridge, use different pantry staples, or simply adjust the flavors to satisfy your taste buds.
Here are a few suggestions, but stick with the basics and definitely don't skimp on the umami flavors and creamy Sunbutter.
- Protein Source: Swap tempeh with crispy tofu or extra firm tofu for different vegan options and texture, especially if you have any leftovers from making my Vegan Banh Mi Noodles With Tofu.
- Add Additional Ingredients: Include bamboo shoots, oyster mushrooms, sweet potato if you have leftovers.
- Coconut Aminos: Replace coconut aminos with low-sodium soy sauce if preferred.
- Mushrooms: Use dried shiitake mushrooms if fresh ones are unavailable; rehydrate in cold water before cooking.
- Lime: Rice vinegar can brighten the broth if you don’t have lime.
Storage:
Store leftover ramen in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, adding extra vegetable stock or cups of water to restore consistency.
Equipment Needed:
- A Large Pot: To make the vegan ramen soup in.
- Chef’s Knife: To shop the fresh ingredients.
- Cutting Board: For prepping the ingredients.
- Ladle: For Serving
- Beautiful Bowls, Spoons, Chop Sticks: For serving.
Recipe FAQs:
Absolutely! Add chili garlic sauce, hot sauce, or red pepper flakes to taste.
Substitute with almond butter or cashew butter for a similar creaminess. But I highly recommend sunflower seed butter from Sunbutter for this dish. It adds a subtle, delicious, nutty sweetness and creaminess you might not get from other substitutes. Besides, I suggest stocking up on a few jars, because it's truly a magical ingredient to make elevated vegan dishes like my Vegan Creamy Gnocchi With Mushrooms or 15-minute Spicy Sesame Noodles, to name a few.
Use gluten-free ramen noodles and gluten-free coconut aminos to make this recipe gluten-free.
More Amazing Vegan Options With SunButter To Try Next:
Looking for other delicious Sunbutter recipes like this vegan ramen recipe? Try these:
This easy vegetarian ramen recipe combines simple ingredients to create a bowl with a savory flavor, thanks to Sunbutter and silky noodles. Enjoy!
If you try this Creamy One-Pot Vegan Ramen Noodles recipe, I’d really love to hear your thoughts in the comments below. I’d also really appreciate a recipe card rating! Thank you for supporting The All Natural Vegan!
Creamy One-Pot Vegan Ramen Noodles
Equipment
Ingredients
- 1 large shallot or 2 small shallots
- 6-8 garlic cloves
- ¼ stalk lemongrass minced
- 1 tablespoon ginger grated
- 2 tablespoons toasted sesame oil
- ¼ cup coconut aminos
- 2 tablespoons gochujang paste
- ¼ cup Sunbutter Organic Sunflower Seed Butter
- 1 cup shiitake mushrooms sliced
- 3 heads baby bok choy chopped
- 1 cup sliced bell pepper mini or large peppers
- 2 blocks tempeh cubed
- 4 cups vegetable broth plus 2 cups water to adjust consistency
- 10 oz ramen noodles
- 2-3 limes for serving
- ¼ cup sliced green onions for garnish
- Red pepper flakes for serving
- Sesame seeds for serving
- Fresh cilantro for serving
Instructions
Prepare the Ingredients:
- Slice the shallots, garlic, and shiitake mushrooms. Chop the baby bok choy and bell peppers. Cube the tempeh.
- Mince the lemongrass.
Sauté the Aromatics:
- In a large pot, heat the toasted sesame oil over medium heat.
- Add the minced shallots, garlic, grated ginger, and lemongrass. Sauté for about 3-5 minutes until the shallots are soft and fragrant.
Add Tempeh and Build Flavor:
- Add the cubed tempeh to the pot and cook for about 3-4 minutes, stirring occasionally, until the tempeh begins to brown slightly.
- Stir in the coconut aminos, gochujang paste, and Sunbutter Organic Sunflower Seed Butter. Mix everything until well combined, creating a creamy, savory base.
Cook the Vegetables:
- Add the shiitake mushrooms, bok choy, and bell peppers to the pot. Sauté for 5-7 minutes, stirring occasionally, until the vegetables begin to soften.
Add the Broth and Noodles:
- Pour in the vegetable broth and water, stirring to combine. Bring the mixture to a simmer.
- Add the ramen noodles and cook according to the package instructions (about 5-7 minutes). Stir occasionally to prevent the noodles from sticking.
Adjust the Consistency:
- If you prefer a thicker broth, reduce the liquid by simmering for a few more minutes. If you like it thinner, add a little more water.
Finish and Serve:
- Remove the pot from heat.
- Serve the ramen bowls topped with lime wedges, sliced green onions, red pepper flakes, sesame seeds, and fresh cilantro for garnish.
Related Asian Inspired Recipes:
Make sure to check out some of the other Asian inspired recipes on my website!
Lex
This was absolutely amazing!
Delaney
Can't wait to try this recipe! Looks delicious!