Vegan ramen

Two blue bowls filled with noodles and a creamy broth

Try this coconut curry ramen, then check out our vegan sushi bowls,  miso soup with tofu and more vegan meal ideas.

  • 187
  • Total time 35 minutes
  • Difficulty Easy


  • vegetable oil 1 tbsp
  • onion 1, finely chopped
  • carrot 1, grated
  • garlic 1 clove, crushed
  • ginger thumb-sized piece, peeled and grated
  • medium curry powder 2 tbsp
  • coconut milk 400g tin
  • white miso 1 tbsp
  • soy sauce 1 tbsp
  • ramen noodles 200g
  • spinach 100g
  • spring onions a small bunch, finely sliced
  • sesame seeds 1 tsp
  • nori and silgochu, to serve
  • lime 1, cut into wedges


  • Step 1

    Heat the oil in a stock pot over a medium heat and fry the onion and carrot for 10 minutes until very soft. Add the garlic and ginger, and fry for a minute more. Stir in the curry powder.

    Step 2

    Tip in the coconut milk, miso, soy and stock, then bring to a simmer. Cook for 10-15 minutes or until thickened slightly. Remove from the heat and blitz with a hand blender until smooth.

    Step 3

    Cook the ramen in salted water following pack instructions until al dente, then drain. Stir the spinach into the coconut broth and leave to stand until wilted.

    Step 4

    Divide the noodles between two warmed bowls, then ladle over the soup. Scatter with the spring onions, sesame, nori and silgochu, then squeeze over the lime wedges to serve.

Try more meat-free ramen recipes:

Mushroom ramen

Take a look at our vegan ramen recipe for a speedy midweek meal which only takes twenty minutes to make. This ramen recipe uses chillies, mushrooms, spring onion whites, noodles and vegetable stock to make up the bulk of its flavour. So, you won’t have to go out of your way to buy the ingredients for this low-calorie ramen recipe.

[image id=”66127″ size=”landscape_thumbnail” align=”none” title=”Vegan ramen recipe with shiitake mushrooms” alt=”Vegan ramen recipe with shiitake mushrooms” classes=””]

Tofu ramen

In need of a warm bowl of comfort food? This vegan ramen recipe only takes an hour to make and has two easy steps. Prepare the stock by using boiling water, mushrooms, onions and garlic. Add beansprouts and marinated tofu before boiling the noodles. Mix the noodles and stock together in a bowl, and there you have a bowl of quick comfort food.

[image id=”47834″ size=”landscape_thumbnail” align=”none” title=”Vegan Ramen Recipe with Chilli and Tofu” alt=”Vegan Ramen Recipe with Chilli and Tofu” classes=””]

Vegetarian ramen

Tahini is the secret ingredient in this veg-packed ramen, adding creaminess to the soup as well as a deep savouriness. Serve with firm tofu for a nourishing dinner for two.

[image id=”147340″ size=”landscape_thumbnail” align=”none” title=”Vegetarian ramen” alt=”A teal blue background with two bowls of veg-packed ramen” classes=””]

Nutritional data

  • kcals 887
  • fat 46.2g
  • saturates 29.9g
  • carbs 93.3g
  • sugars 17.3g
  • fibre 10.5g
  • protein 19.3g
  • salt 3g

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