Go Back
–+ servings

Creamy Vegan Ramen Noodles

Joanne Molinaro
No ratings yet
Print Recipe Pin Recipe
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.
Tried this recipe?Let us know how it was!