Everyone loves a creamy, delicious bowl of soup. This creamy vegan ramen noodle soup tastes like heaven! And it all happens in one pot in less than 20 minutes! So dive into a bowl of creamy ramen soup this Fall.
I love ramen noodles, but what I love even more is a creamy, delicious bowl of vegan ramen noodle soup even more. This creamy vegan ramen soup comes together in less than 20 minutes in one pot for a quick and easy lunch or weeknight meal.
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In college, I used to buy packages of ramen noodles with different flavor packets for 30 cents a package. Little did I know those ramen noodle brands were fried and unhealthy. Although I survived, I learned about making healthy ramen noodles into delicious recipes like ramen noodle salad or ramen noodle stir fry.
Vegan Ramen Noodle Brands
- Dr. McDougall’s Right Foods: These ramen noodle cups require water and a microwave. Although I love these noodle cups, these noodles are more like a soup and not for a ramen noodle salad. They come in four flavors: spring onion, miso, chicken, and hot and sour.
- Nissin Top Ramen: This brand comes in two flavors: chili and soy
- Koyo: Koyo has many vegan flavors, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom.
- Lotus Foods: Lotus Food’s Rice Ramen collection contains numerous vegan flavors. Made of brown rice and millet, II love these oil-free ramen noodles and use them often in soups, salads, and main dishes.
Creamy Ramen Soup Ingredients
- Yellow Onion: Yellow onion, when cooked, has a sweet flavor that enhances the ingredient sin the creamy ramen soup.
- Garlic: I prefer fresh garlic whenever possible for the best flavor:
- Curry Powder: Curry powder has a mild spice mix with a deep, earthy flavor, brightness, and warmth.
- Cayenne Pepper: A pinch of cayenne pepper gives the soup a little pep and helps to develop te overall flavor of the broth.
- Poultry Seasoning: Poultry seasoning is vegan despite the use of the word poultry. Poultry seasoning is a mild spice mix that has a deep, earthy flavor with brightness and warmth.
- Carrots: I chose heirloom carrots with various colors to bring additional color and brightness to the soup.
- Red Bell Peppers: Red bell peppers are vibrant in color and sweet in flavor.
- Chickpeas: Chickpeas are hearty and full of protein. Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health. Chickpeas are versatile, so add them to many savory or sweet meals and snacks.
- Lite Coconut Milk: The “lite” refers to less fat and flavor, but lite coconut milk has the same delicious flavor with less “bad” stuff.
- Vegetable Broth: I use organic vegetable broth I buy in bulk at Costco.
- Limes: Lime wedges are served on the side to squeeze into the vegan ramen noodle soup.
- Cilantro: Cilantro is another garnish added after serving the soup into bowls.
- Salt/Pepper to Taste: Add salt and pepper to taste.
Creamy Ramen Soup Ingredients Substitutions
- White onion is an excellent substitution for yellow onion in recipes.
- If you don’t have fresh garlic, substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
- Make homemade curry powder by combining 1 Tablespoon of cumin, coriander, turmeric, and 1 teaspoon of cayenne pepper.
- Paprika is an excellent substitute for cayenne pepper. It is also less spicy.
- For the best poultry seasoning substitute, swap 1 Tablespoon of poultry seasoning for 2 teaspoon sage and 1 teaspoon either dried thyme or marjoram.
- Any parsnips replace carrots in recipes.
- Try baby bell peppers instead of red bell peppers; they are similar in taste and add vibrant colors to the soup.
- White beans substitute chickpeas in size, texture, color and flavor.
- Instead of lite coconut milk, use unsweetened, unflavored plant milk and add 2 teaspoons of coconut extract. This is a lower-fat option and tastes the same.
- Yondu is my favorite vegetable broth replacement.
- Cilantro sometimes tastes like soap to some people, so I suggest substituting it with Thai basil.
How to Make Vegan Creamy Ramen Noodle Soup
As I said earlier, this is a one-pot wonder! So, everything cooks in one pot in under 20 minutes for a quick and easy vegan dinner.
- In a large soup pot, saute the garlic and onion until the onion is translucent.
- Add the curry powder, cayenne pepper, and poultry seasoning.
- Stir to coat the onions in the seasoning as the onions sweat.
- Add the carrots and red bell peppers and cook for one minute.
- Add the chickpeas.
- Pour in the vegetable broth and stir to combine.
- Turn the heat to medium-high, and slowly add the light coconut milk.
- Bring the contents to a boil.
- Using tongs, add the three ramen noodle blocks.
- As the noodles soften in the boiling liquid, use the tongs to separate the noodles.
- It should take about 4 minutes to cook the noodles.
- Spoon the soup into bowls.
- Add a small amount of cilantro and a lime wedge, and season with salt and pepper to taste.
Serving Suggestions
When the vegan creamy ramen noodle soup is refrigerated, the noodles absorb all the fluid from the soup and transform into a creamy ramen noodle dish! If you have leftovers, you have choices.
- Reheat the creamy noodles as is!
- Add more vegetable broth, stir, and reheat for the ramen noodle soup. I suggest adding ½-1 cup of vegetable broth for the same soup consistency.
- Add a dash of red pepper flakes or a drizzle of Sriracha for a spicier noodle or soup.
- Lime zest adds a more lime-forward taste.
Recipe FAQs
No. A lot of ramen noodles are made with egg and non-vegan flavorings. Make sure you read the label.
It all depends on the noodles chosen and other ingredients. Using whole foods ingredients allows for healthy, delicious ramen dishes.
Ramen noodles are made with brown rice and millet or other healthy grains.
Tips
- Replace lite coconut milk with plain, unsweetened, unflavored plant milk, and add 2 teaspoons of coconut extract.
- Adding lime zest gives the soup more of a lime-forward flavor.
- This soup does not freeze well. However, if refrigerated, the noodles absorb all the broth and liquid from the soup, creating an incredible dish.
- To restore the vegan ramen noodle soup to a creamy soup, add ½ cup to 1 cup of vegetable broth to restore the soup to its original form.
- Serve with spicy Asian salad, spicy coleslaw, or wonton chips.
This creamy vegan ramen noodle soup is healthy comfort food you will love! Each bite is full of creamy broth, vegetables, and delicate ramen noodles.
If you love this vegan ramen noodle soup recipe, give us a 5-star review and comment below. We would love to hear from you!
📖 Recipe
Vegan Ramen Noodle Soup
Everyone loves a creamy, delicious bowl of soup. This creamy vegan ramen noodle soup tastes like heaven! And it all happens in one pot in less than 20 minutes! So dive into a bowl of creamy ramen soup this Fall.
Instructions
In a large soup pot, saute the garlic and onion until the onion is translucent.
Add the curry powder, cayenne pepper, and poultry seasoning.
Stir to coat the onions in the seasoning as the onions sweat.
Add the carrots and red bell peppers and cook for one minute.
Add the chickpeas.
Pour in the vegetable broth and stir to combine.
Turn the heat to medium-high, and slowly add the light coconut milk.
Bring the contents to a boil.
Using tongs, add the three ramen noodle blocks.
As the noodles soften in the boiling liquid, use the tongs to separate the noodles.
It should take about 4 minutes to cook the noodles.
Reheating
When the soup is refrigerated, the noodles absorb a lot of liquid.
Instead of a soup, the leftovers quickly transform into a noodle dish rather than a soup.
For a souplike texture, add more vegetable broth to reheat and thin the texture of the noodles.
Notes
- Replace lite coconut milk with plain, unsweetened, unflavored plant milk, and add 2 teaspoons of coconut extract.
- Adding lime zest gives the soup more of a lime-forward flavor.
- This soup does not freeze well. However, if refrigerated, the noodles absorb all the broth and liquid from the soup, creating an incredible dish.
- To restore the vegan ramen noodle soup to a creamy soup, add ½ cup to 1 cup of vegetable broth to restore the soup to its original form.
- Serve with spicy Asian salad, spicy coleslaw, or wonton chips.
Nutrition
Calories: 52kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 499mgPotassium: 224mgFiber: 3gSugar: 5gVitamin A: 4704IUVitamin C: 46mgCalcium: 40mgIron: 1mg
Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂
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