Creamy vegan Ramen is delicious, flavorful, and healthy. With a creamy miso peanut broth, fragrant garlic and ginger, and a load of vegetables, this plant-based ramen is packed with nutrients that will give you an immunity boost in the colder winter months (or any time of the year!). It’s rich and creamy comfort food at it’s finest. Ready in just 30 minutes, this one pot vegan ramen soup is perfect on busy weeknights or for a work-from-home lunch.

Why You'll Love Creamy Vegan Ramen

• It’s ready in 30 minutes. This creamy vegan ramen isn’t the same as authentic ramen with pork broth that takes 10 plus hours to cook — after all, it’s vegan. But to us, it’s a huge pro (not a con) that this one pot recipe is ready in just 30 minutes. You can literally fit this homemade ramen recipe into a work-from-home healthy lunch break!
• The creamy miso peanut broth. The combination of miso paste and peanut butter is my go-to when it comes to homemade vegan ramen broth. It’s creamy, delicious, and flavorful. I used this same umami combination in my popular Healthy Miso Ramen with Chicken and Vegetarian Peanut Miso Ramen. It’s just that good.
• It’s a healthy and nutritious plant-based meal. Whether you follow a strict vegan diet or are just incorporating more plant-based meals into your meal plan, it’s a great way to add some healthy recipes to your weekly dinner list. Vegan mushroom ramen noodle soup is a great choice for your health, the planet, and your wallet. Loaded with miso, ginger, shiitake mushrooms, and vegetables, this soup is healthy and packed with nutrients.

Ingredients and Substitutions

To make this easy creamy vegan ramen, you will need the following ingredients (full quantities in the recipe card below):

• vegetable oil
• onion
• ginger + garlic
• carrot
• hot water - or substitute with vegetable stock.
• miso paste
• smooth peanut butter
• shiitake mushrooms - or substitute with any other kind of mushrooms such as brown mushrooms or enoki mushrooms.
• ramen noodles - you could also use thicker udon noodles.
• green onions
• ground black pepper (optional, to taste)

This miso ramen recipe is customizable too. You could add some protein in here like tofu, or add meat if not keeping it vegan (try chicken or shrimp).

Ramen Toppings

The ramen toppings might just be my favorite part. You can totally customize this noodle soup just based on the toppings that you add. We added:

• edamame beans
• sweet corn
• carrots
• green onions
• sesame seeds

Some other toppings that you can add instead are:

• soft-boiled egg
• bean sprouts
• seaweed
• bok choy
• fresh cilantro

How to Make the Best Creamy Vegan Ramen

1. Sauté aromatics. Heat oil in a 5.5 quart Dutch oven over medium-high heat until the oil is sizzling hot, about 1 minute. Add onion, ginger, and garlic and sauté until tender and fragrant, about 1 minute. Stir in carrot and cook until tender, about 2 minutes.
2. Add water. Slowly pour in hot water (or stock). Stir occasionally and bring it to a simmer, about 3-4 minutes.
3. Add ingredients. Stir in miso paste and peanut butter and mix well until dissolved, about 2 minutes. Add mushrooms and simmer over medium heat until tender, about 3-4 minutes.
4. Add noodles. Then, add ramen noodles into the broth and cook according to package instructions until soft, about 2-3 minutes. Make sure to stir the noodles with chopsticks or a fork to prevent them from sticking to each other.
5. Season. Stir in green onions and season with black pepper, if desired. Turn off the heat and set the pot to the side.
6. Assemble. Use a steel mesh strainer or a slotted spoon to transfer the ramen noodles into serving bowls. Use a soup ladle to slowly add the soup and mushrooms over the noodles. Top with a spoonful of corn, edamame, shredded carrots, and green onions.
7. Serve. Sprinkle sesame seeds on top and serve immediately.

More Noodle Soup Recipes

• 60 Best Soup Recipes
• Vegetarian Ramen
• Creamy Vegetarian Peanut Miso Ramen
• Healthy Miso Ramen with Chicken
• Slow Cooker Asian Beef Noodle Soup
• Wonton Soup