If you love rich, umami-packed flavours and soups, this creamy vegan ramen is a must-try! Infused with the deep flavors of fermented foods like kimchi and tempeh, this dish is not just comforting but also great for digestion and overall health.
🌿 Why This Ramen is So Good
This ramen combines fermentation-powered ingredients like kimchi and tempeh, which are rich in probiotics, with a creamy miso-tahini broth for a smooth, flavorful experience. It's the perfect blend of nourishment and indulgence!
🥢 Ingredients (Serves 4):
For the Broth:
1 tbsp sesame oil
1 small onion, diced
3 cloves garlic, minced
1-inch ginger, grated
2 tbsp miso paste (white or red)
1 tbsp soy sauce
1 tsp rice vinegar
2 tbsp tahini or peanut butter
1 tsp maple syrup
4 cups vegetable broth
4–5 dried tomatoes, soaked in hot water for 10 minutes (keep the water)
1 cup dried shiitake mushrooms (rehydrated, keep the water)
Toppings:
2 portions ramen noodles
½ block tempeh, cubed
½ cup kimchi
½ bok choy or broccoli, chopped
½ cup sweet corn
1 green onion, sliced
2 sheets nori, toasted
½ tsp black sesame seeds
Chili oil (optional for garnish)
🍜 How to Make Creamy Vegan Ramen with Fermented Foods
Prepare the Broth
Heat sesame oil in a pot over medium heat. Sauté onion, garlic, and ginger until fragrant. Stir in miso paste, soy sauce, rice vinegar, tahini, and maple syrup. Cook for 1 minute to release flavors.
Simmer & Blend
Add vegetable broth, half the shiitake mushrooms, and dried tomatoes (plus soaking water). Simmer for 10 minutes, then blend until smooth for a creamy, rich broth.
Cook the Noodles & Prepare Toppings
Cook ramen noodles according to package instructions. In a separate pan, pan-fry tempeh until golden, sauté bok choy, and toast nori sheets.
Assemble & Enjoy
Pour the creamy broth over the ramen noodles. Add toppings—tempeh, kimchi, bok choy, corn, remaining shiitake mushrooms, green onions, and nori. Sprinkle with sesame seeds and chili oil for extra heat.
🌱 The Power of Fermentation in This Ramen
Fermentation is the key to deep, complex flavours and gut-friendly benefits in this dish. Here’s why:
Kimchi: Beyond its probiotic benefits, kimchi adds a tangy, spicy, and slightly sour kick that cuts through the richness of the broth, enhancing its depth and brightness.
Tempeh: This fermented soybean product brings a firm, meaty texture with a nutty and slightly earthy taste, complementing the creamy broth and adding a satisfying bite.
Miso: Miso’s umami-packed profile deepens the broth, adding a savoury richness with a hint of sweetness that rounds out the overall flavour.
🥄 Final Thoughts
This creamy vegan ramen is the perfect balance of comfort and health, bringing together the benefits of fermented foods and rich, umami flavours. Whether you're a fermentation enthusiast or just looking for a nourishing bowl of ramen, this recipe is a delicious way to incorporate more gut-friendly foods into your diet. Find the ingredients below!