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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 […]

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Creamy Vegan Ramen Noodles

Food

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 in 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 big 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.

Creamy Vegan Ramen Noodles

Servings 2 people

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.
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Recipe Rating




  1. Dianne Campbell says:

    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

    • the.krn.vegan@gmail.com says:

      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!!

  2. Cheryl Chaffee says:

    What brand of ramen noodle packets do you recommend?

    • the.krn.vegan@gmail.com says:

      Hi! I think it’s actually liked in the ingredients section, but the one I really like is Nongshim’s Soon Tofu Ramen Noodles because it’s certified vegan. 🙂

  3. Sandra says:

    Could you suggest a substitute for the ingredients of ramen packet? I never like using those because they have so many unknown ingredients. Thanks.

CHECK IT OUT

IF YOU WANT TO EAT AMAZING VEGAN FOOD, I AM HERE TO HELP.

This meal planner was built for you.
THE KOREAN VEGAN MEAL PLANNER IS HERE.