Easy Creamy Vegan Ramen Noodles Recipe (2024)

FAQs

How do you make ramen noodles creamy? ›

One of our favorite recipes is to use two ounces of cream cheese or yogurt with a packet of ramen noodles. Add some red pepper flakes, and stir everything together until it's melty and creamy. The best thing about this recipe is that it's simple, and you can prepare it in only a few minutes.

Making instant ramen noodles with milk can create a creamier and milder flavor, but it's important to follow these steps to avoid ruining the taste and texture: 1. Start by boiling water: Begin by boiling water as you normally would for your instant ramen noodles.

Onions, garlic, ginger, kombu, and tamari deepen the flavor further. For vegan ramen, I also season the broth with mirin, rice vinegar, and white miso paste. It's savory, earthy, and slightly tangy… SO delicious!

Keeping the broth at a low, rolling boil ensures that the released fat and particulate matter emulsifies in the broth, which makes the broth opaque and creamy.

Tonkotsu ramen is a deliciously creamy pork bone broth traditionally served up with long thin noodles and topped with a variety of ingredients. In Japanese, the word ton translates to pork and kotsu to bone.

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

With the right adjustments, it can become just as delicious and satisfying as any homemade dish out there. Fortunately, instant ramen is incredibly versatile and easy to spruce up to fit your personal preferences. If you're a sucker for all things rich and creamy, the simple addition of heavy cream will do the trick.

Milk options: Soy milk works best, but you can also prepare this recipe using unsweetened oat milk. Some brands of cashew milk will work too — you just want to make sure you select a milk that's creamy/not watery or thin. If you don't mind the flavor, you can also try using canned coconut milk.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

How do you upgrade instant ramen vegan? ›

Some of the best vegetables to add to ramen include: Quick cooking spinach, bean sprouts, shredded cabbage, corn, peas, and snow peas. Other options include mushrooms, bell pepper, bok choy, shredded carrot, broccoli, cauliflower, etc.

Egg yolk: This helps make this broth and ramen super creamy! Don't worry about it being raw, it does cook through as the hot broth hits the seasoning mixture. Kewpie mayo: I love to use Japanese mayo here! But, you can use regular mayo, too.

Butter and minced garlic in a pan, once the garlic starts to smell (30 seconds or so) add splash of stock to the hot pan, after about a minute add splash of cream, after about a minute add your salt, stir, and then noodles.

Adding butter can be a quick fix for a broth lacking in fat and gelatin, two key ingredients in a truly decadent, long-cooked ramen broth. The butter melts, causing the broth to thicken and become slightly creamy; it'll make everything taste just a little more fuller and enrich the flavor with hints of dairy sweetness.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Tonkotsu ramen broth is simply pork bones cooked at a rolling boil for 12 hours. The process extracts all the goodness of the pork and turns the broth creamy white.