What People Love About This Recipe
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"The broth is insanely creamy"
Most mentioned in 340+ comments
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"Ready in under 20 minutes"
Perfect for busy weeknights
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"Pantry-friendly ingredients"
No hard-to-find items needed
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"Even non-vegans love it"
Family-approved comfort food
Recipe Overview
This creamy vegan ramen features a rich, savory broth made with miso, tahini, and soy milk. Topped with crispy tofu, soft-boiled eggs (or tofu), green onions, and nori - it's restaurant-quality comfort food you can make at home.
Pro Tips from the Comments
- Add chili oil: "A drizzle of chili crisp takes this to the next level" - @veganfoodie
- Use fresh ramen: "Fresh noodles from the Asian grocery made a huge difference" - @plantbasedchef
- Double the broth: "I always make extra broth and freeze it for quick meals" - @mealprepsunday
Community Reviews & Tips
847 commentsShare Your Experience
This has become my go-to comfort meal! The broth is SO creamy without being heavy. I added some sauteed mushrooms and a soft-boiled egg substitute made from silken tofu. My husband who's not vegan asks for this every week now. Definitely make extra broth - it keeps well in the fridge for 3-4 days.
Made this last night and WOW. The tahini in the broth is genius - gives it that rich, nutty flavor. Pro tip: toast your sesame seeds fresh and the smell alone will make you hungry!
Really good recipe! I substituted almond milk for soy milk (allergy) and it still turned out great. Slightly less creamy but still delicious. Would love to see a gluten-free noodle option mentioned.
I'm a chef and this is one of the best vegan ramen recipes I've tried. The miso-tahini combo creates an umami bomb. I added some charred corn and it was *chef's kiss*. Will definitely feature this at my next popup!
Finally a vegan ramen that doesn't taste watery! The tahini is the secret ingredient. I've made this 4 times now and my whole family loves it. Even my picky teenager asks for seconds!