This 10-minute creamy vegan ramen is inspired by a bowl I used to order on repeat from DTLA Ramen — a spot known for broths that feel rich and comforting without being heavy.
Instead of simmering for hours, this recipe uses smart shortcuts—white miso, unsweetened soy milk, and aromatics—to create a creamy, savory broth in minutes. It pairs nicely with fresh sides like tofu fresh rolls, and is a great base for other noodle dishes if you want to experiment.
Table of Contents
- Key Ingredients and Why They Matter
- How to Make the Creamy Vegan Ramen Broth
- My Tips for Making Vegan Ramen
- Serving Suggestions
- 10-Minute Creamy Vegan Ramen Recipe
- FAQ
Key Ingredients and Why They Matter
- Aromatics (shallot, garlic, ginger): The foundation of flavor. Shallots bring mild sweetness while garlic and ginger add warmth and depth, giving the impression of a long-simmered broth.
- White miso paste: The backbone of the broth. White miso delivers savory umami and complexity without overpowering the delicate balance.
- Soy sauce + sriracha: Soy sauce increases savoriness; sriracha contributes gentle heat and brightness. Together they recreate that restaurant-style ramen flavor.
- Canned tomatoes: A small amount adds body and subtle acidity, rounding the broth without making it taste like tomato soup.
- Unsweetened soy milk: Provides creaminess without coconut milk or dairy. Soy milk blends smoothly and keeps the broth neutral and rich.
- Ramen noodles: Quick-cooking noodles that absorb the broth and complete the bowl.
The full recipe with measurements appears in the recipe card below.
How to Make the Creamy Vegan Ramen Broth
- Sauté shallots in oil until soft and translucent to develop natural sweetness.
- Add garlic and ginger and cook briefly until fragrant, being careful not to brown them.
- Stir in canned tomatoes and simmer a few minutes to build depth and body.
- Add vegetable broth, water, soy sauce, sriracha, shiitake mushrooms, tofu, and corn. Bring to a boil, then simmer about 10 minutes so the vegetables infuse the broth.
- Lower the heat and stir in the soy milk gently to avoid separation.
- Add ramen noodles and cook until tender.
- Remove from heat and strain the miso through a fine mesh sieve into the broth, whisking until smooth and lump-free.
- Serve topped with scallions, sesame seeds, and nori.
My Tips for Making Vegan Ramen
Don’t boil the soy milk. High heat can cause it to separate; add it near the end and keep the heat low.
Whisk the miso well. Dissolve it smoothly to prevent clumps and uneven seasoning.
Season at the end. Miso and soy sauce are salty—taste before adding extra salt.
Add vegetables at the right time. Softer vegetables should go in with the noodles so they don’t overcook.
Avoid coconut milk. It can overpower the miso. Soy milk keeps the broth balanced and savory.
Serving Suggestions
This ramen pairs well with fresh, crunchy sides like a dumpling salad or smashed cucumber salad to contrast the creamy broth. It also works with fried spring rolls or crispy rice paper dumplings.
On a busy night the bowl is satisfying on its own, but you can customize toppings—chili crisp, sesame oil, extra scallions, or a soft-boiled mayak egg if you’re vegetarian—to make it more indulgent.
Please leave a review if you try this recipe — feedback helps me improve recipes and create new ones you’ll love.
10-Minute Creamy Vegan Ramen Recipe
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Ingredients
- 1 tbsp oil
- 1 shallot
- 2 tbsp chopped garlic
- 1 tsp chopped ginger
- 1/2 c canned diced tomatoes
- 12 oz veggie broth
- 2.5 c water
- 1 tbsp sriracha
- 2 tbsp soy sauce
- 2 tbsp white miso paste
- 3/4 c unsweetened soy milk
- 2 packets ramen noodles
- salt, to taste
Toppings
- 1/4 c corn
- 1/4 c shiitake mushrooms
- 7 ounces extra firm tofu
- 2 tbsp scallions
- 1 tsp sesame seeds
- roasted nori sheets, to taste
Instructions
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Sauté the aromatics: Heat oil in a pot over medium heat. Add the sliced shallots and cook until soft and translucent.
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Bloom the garlic and ginger: Add chopped garlic and ginger and cook briefly until fragrant, without browning.
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Build the base: Stir in canned diced tomatoes and simmer a few minutes to deepen the flavor.
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Simmer the broth with vegetables: Add vegetable broth, water, soy sauce, sriracha, sliced shiitake mushrooms, tofu, and corn. Bring to a boil, then reduce to a gentle simmer for about 10 minutes.
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Make it creamy: Stir in soy milk off the heat or over very low heat so it doesn’t separate.
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Cook noodles and finish: Add ramen noodles and cook until tender, then turn off the heat.
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Add miso smoothly: Off the heat, place miso in a fine mesh sieve and press or whisk it into the hot broth for a smooth, lump-free finish.
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Serve: Ladle into bowls and top with nori, scallions, and sesame seeds.
Notes
- Storage: Store broth and noodles separately in the refrigerator for up to 3 days.
- Reheating: Reheat gently on the stovetop and avoid boiling after soy milk is added.
- Substitutions: Silken tofu gives a softer texture; oat milk will add slight sweetness.
- Variations: Finish with chili crisp, sesame oil, or a squeeze of lime for more depth.
Nutrition
Nutrition information is an approximation.
FAQ
Yes. Use gluten-free ramen noodles and tamari instead of soy sauce.
Corn, mushrooms, spinach, bok choy, and scallions all work well in this recipe.
Boiling miso can dull its flavor. Adding it off heat and straining it preserves its umami and keeps the broth smooth.
Increase the sriracha, add chili crisp or chili oil, or garnish with sliced fresh chilies to boost heat.