Creamy Vegan Ramen Noodles
I love ramen noodles or “lah-myun” in Korean. My father would make Shin lah-myun (a very popular kind of lah-myun) every Sunday morning, like clockwork. I would wake up to the mouthwateringly spicy scent of it wafting up all the way from the kitchen right up to my bedroom.
There’s currently a ramen “hack” gaining popularity on TikTok where you add an egg, some mayo, and the soup packet into a bowl and cook this “base” with the ramen noodles to create creamy ramen. And while it looks interesting, it’s definitely not vegan. It did put me in the mood for creamy ramen noodles, though, which is why I decided to create my own version.
I used two things to create the creamy consistency–Korean soy milk and doenjang (fermented soybean paste). I love Korean soy milk or “dooyoo,” as it imparts a nuttier and sweeter flavor than its Western counterparts. Doenjang also provides both creaminess and intense flavor. Add a little bit of soy sauce and we are off to the races when it comes to fancifying this otherwise humble lah-myun dish. I also packed in a heap of my favorite veggies–carrots, onions, zucchini, and cabbage, to give it extra heartiness. Cause, you know, my least favorite thing about lah-myun is how it never makes you feel full.
Recipe Card
Creamy Vegan Ramen Noodles
Ingredients
- 1 tbsp extra virgin olive oil
- 1 tbsp sesame oil
- 1 packet soup base from ramen noodles
- 1/2 cup julienned onions
- 2 shiitake mushrooms, stems removed, julienned
- 2 tbsp minced garlic
- 1 tbsp doenjang
- 2 tbsp soy sauce
- 1 1/2 cup water
- 1/4 cup soy milk
- 1 packet ramen noodle
- 1/2 cup julienned carrots
- 1 cup julienned cabbage
- 1/4 cup chopped zucchini
- 1/4 cup cooked corn
- 4 dumplings
- 16 oz silken tofu
- 1 cup fresh spinach
- 1 gyerranmari, sliced
- 1/2 Fresno chili, sliced
- 1 scallion
Instructions
- Add both olive oil and sesame oil to a large, deep pan over medium high heat. Add the packet of soup base to the pan and begin stirring, to ensure the spices do not burn, for 1 minute.
- Add the onions, mushrooms, garlic, and doenjang and stir until the vegetables are coated. Deglaze the pan with the soy sauce and then add water.
- Add the soy milk and stir.
- Next, add the ramen noodles, together with the carrots, cabbage, zucchini, corn, and dumplings.
- Add the silken tofu and break up with a spoon.
- Cook until the noodles are done, stirring as necessary, around 4 to 5 minutes. Garnish with gyerranmari slices, chili, and scallion.
March 27, 2021
Join The Discussion
March 27, 2021
Hi! I think it’s actually linked in the ingredients section, but the one I really like is Nongshim’s Soon Tofu Ramen Noodles because it’s certified vegan. 🙂
Is the silken tofu liquified in the sauce or is it floating in chunks? Since I don’t care for silken tofu texture, Can I cube firm tofu, fry it and add to soup? Thx
Hi! It’s actually floating in chunks in the soup, but extra firm or firm tofu (fried, baked, or simply added raw (so that it cooks in the broth)) is PERFECT!!
Could you suggest a substitute for the ingredients of ramen packet? I never like using those because they have so many unknown ingredients. Thanks.
Hi!! Actually, if you go to my “Budae Chigae” recipe, the spice blend I include in there is PERFECT!