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Easy Vegan Soy Milk Ramen

This Vegan Easy Soy Milk Ramen is flavorful, lightly creamy, and can be ready in 20 minutes. The broth has miso and lots of aromatics and it’s topped with avocado, zucchini, and tomato. Homemade chili oil takes it to the next level.
Prep Time5 mins
Cook Time20 mins
Course: Dinner, Soup
Cuisine: Japanese
Servings: 2
Author: Thomas


  • 2 Tablespoons peanut oil or a neutral oil
  • 2 Tablespoons fresh garlic pressed or minced
  • 2 teaspoons fresh ginger minced or grated
  • 1 piece kombu 2*4 inches (5*10 centimeters)
  • 2 Tablespoons miso
  • 1/4 cup sake or vegetable stock or water
  • 3 cups soy milk or other plant milk, unsweetened and unflavored
  • 1 cup vegetable broth or water
  • 2 Tablespoons nutritional yeast
  • Salt to taste
  • 2 portions ramen noodles preferably fresh or frozen, can be dried
  • 1 Tablespoon neutral oil
  • 1 medium tomato halved and sliced into 1/2-inch (1-centimeter) thick slices
  • 1 zucchini sliced into 1/4-inch (1/2-centimeter) thick slices
  • 1/2 hass avocado sliced
  • 4 ounces menma (110 grams)
  • homemade chili oil to taste or bottled (optional)


  • Heat the oil in a large heavy saucepan over medium heat. Add the garlic and ginger. Cook and stir until the garlic becomes translucent, 3-4 minutes.
  • Add the miso and kombu. Stir until the miso is well integrated with the ginger and garlic.
  • Add the sake and stir to scrape up any brown bits stuck on the bottom of the saucepan. Once the sake begins to boil, let it cook for 2 minutes as you stir.
  • Add the soy milk and vegetable broth. Give it a stir. When it returns to a boil, reduce heat to low. Cover the saucepan and let it simmer for at least 10 minutes to develop the flavor.
  • While the broth is simmering, cook the ramen noodles according to the instructions on the package. Drain the noodles and set them aside.
  • Heat the oil in a large skillet over medium heat. Add the sliced tomato and zucchini. Cook the tomato and zucchini, turning occasionally until blistered on both sides. This should take 2-4 minutes. Remove the skillet from the heat.
  • Just before serving, remove and discard the kombu from the broth. Then stir the nutritional yeast into the broth. Taste some of it and add salt, if needed.
  • Prepare a bowl for each serving of ramen. Divide evenly among the bowls the ramen noodles, broth, tomato, zucchini, avocado, menma, and chili oil. Serve immediately.


If you prefer a smooth broth, you can pour it through a mesh strainer as you serve it into the bowls.