One-Pot Vegan Ramen

Ramen is one of the ultimate comfort foods. Whether you’re feeling sick or just need to have a cozy meal, it always hits the spot.

This ramen is creamy, flavorful, and super easy to make! You can add some chili oil to kick up the heat and create an amazing contrast with the rich, creamy broth. Might I add that this recipe is also vegan and gluten-free!

Something I love about this recipe is that you won’t need to go out and buy ingredients you can only use for this particular dish. Nothing is worse that buying specific ingredients that you end up only being able to use once.

This ramen is made from wholesome ingredients you can use for many other recipes. That is, if you have any leftover…

I use tofu in this recipe to get some protein in the mix. You can toss it in raw, but I highly recommend trying my easy “chicken” baked tofu recipe. It’s great to snack on, and perfect for adding to this ramen recipe!

Creamy Vegan Ramen

Anna Mischio
This is the perfect comfort food! It's so creamy and decadent you'll feel like you're getting a hug from your tummy. Make it spicy, or keep it mild and creamy.
5 from 1 vote
Prep Time 10 mins
Cook Time 20 mins
Course Main Course
Cuisine Japanese
Servings 5
Calories 330 kcal


  • 2 portobello mushrooms
  • 3 scallions Use the white end for cooking, and the green end for a garnish!
  • 1 block firm or extra firm tofu See my baked tofu recipe.
  • 1 package rice noodles I use this brand.
  • 6 cups vegetable broth
  • 3 cups spinach
  • 1 13.5 oz can coconut milk
  • chili oil Optional, but highly reccomended.


  • Start by chopping your mushrooms. They should be cut into roughly 1 inch slices.
  • Chop the scallions into 1/4th inch circles.
  • Add mushrooms and scallions to a large pot. Sautee them in oil or water until the mushrooms are tender and scallions are slightly translucent.
  • Next, add 6 cups of vegetable broth. Feel free to use a vegetable bouillion cube or paste, just make sure there are at least 6 cups of water.
  • Once the water is boiling, add the pasta to the water and cook according to package instructions.
  • After the pasta is cooked, add spinach, tofu, and 1 can of coconut milk. Stir the pot, making sure everything is mixed together. Serve, and enjoy!
  • If you want spicy ramen, add in some chili oil to your taste when serving. I like to add about 1 teaspoon per bowl for medium spice.


You can add more or less vegetable broth, depending on how much broth you want in your ramen.
Keyword gluten-free, ramen, vegan

Enjoy this recipe! Make it for a family dinner, or make a pot to enjoy throughout the week. If you make it, let me know! Cheers!

13 thoughts on “One-Pot Vegan Ramen”

  1. I love this! I made ramen for the first time from scratch last year and it’s been on my list to get back to again! Excited to try this recipe and love how easy it is to follow!

  2. YUM! I’ll have to add this to next week’s meal plan. I can’t wait to try it! Thanks for sharing πŸ™‚

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