I love how this vegan sesame ramen brings together a rich, savory broth, tender noodles, and colorful vegetables in one comforting bowl. Every time I make it, my kitchen fills with the warm aroma of garlic, ginger, and toasted sesame, and I end up with a meal that feels both nourishing and indulgent without being complicated.
Why You’ll Love This Recipe
I enjoy this recipe because it comes together quickly and still tastes like something I spent much longer on. I like how the sesame oil and coconut milk create a creamy, nutty broth, while the vegetables add freshness and texture. I also appreciate how flexible it is, since I can easily swap vegetables based on what I already have in the fridge.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
4 cups vegetable broth
2 cups ramen noodles (vegan)
1/2 cup coconut milk
1/4 cup soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 cup sliced carrots
1 cup sliced bell peppers
1 cup sliced mushrooms
1/2 cup chopped green onions
1 tablespoon minced garlic
1 teaspoon grated ginger
Directions
I start by bringing the vegetable broth to a boil in a large pot over medium-high heat. Once it is bubbling, I add the ramen noodles and cook them according to the package instructions until tender.
Next, I stir in the coconut milk, soy sauce, sesame oil, sesame seeds, carrots, bell peppers, mushrooms, garlic, and ginger. I lower the heat and let everything simmer gently for about 10 minutes, stirring occasionally, until the vegetables are tender and the flavors are well combined.
I finish by ladling the ramen into bowls and topping it with chopped green onions before serving.
Servings And Timing
I usually make this recipe to serve 4 people. The prep time is about 10 minutes, and the cooking time is around 15 minutes, making the total time roughly 25 minutes from start to finish.
Variations
I sometimes add tofu cubes or a spoonful of peanut butter for extra protein and richness. When I want more greens, I like to toss in spinach or bok choy near the end of cooking. For a spicy version, I add chili oil or red pepper flakes to the broth.
Storage/Reheating
I store leftovers in an airtight container in the refrigerator for up to 3 days. When possible, I keep the noodles and broth separate to prevent the noodles from getting too soft. I reheat everything gently on the stovetop, adding a splash of broth or water to loosen it up.
FAQs
Can I Make This Ramen Spicy?
I like to add sriracha, chili oil, or red pepper flakes when I want a spicy kick.
Are All Ramen Noodles Vegan?
I always check the label, since some ramen noodles contain egg. Plain dried ramen or specifically labeled vegan noodles work best for me.
Can I Use Other Vegetables?
I often switch in broccoli, snap peas, or zucchini depending on what I have on hand.
Is This Recipe Gluten-Free?
I make it gluten-free by using gluten-free ramen noodles and tamari instead of soy sauce.
Can I Use Light Coconut Milk?
I have used light coconut milk before, but I find full-fat coconut milk gives the broth a richer texture and flavor.
Conclusion
I keep coming back to this vegan sesame ramen because it is comforting, flavorful, and easy to adapt. It proves to me that plant-based meals can be deeply satisfying while still being simple enough for busy days.
This vegan sesame ramen features a rich, savory broth made with sesame oil and coconut milk, paired with tender noodles and colorful vegetables. It’s a comforting, flexible, and easy-to-make meal perfect for any day of the week.
Total Time:25 minutes
Yield:4 servings
Ingredients
4 cups vegetable broth
2 cups ramen noodles (vegan)
1/2 cup coconut milk
1/4 cup soy sauce or tamari
2 tablespoons sesame oil
1 tablespoon sesame seeds
1 cup sliced carrots
1 cup sliced bell peppers
1 cup sliced mushrooms
1/2 cup chopped green onions
1 tablespoon minced garlic
1 teaspoon grated ginger
Instructions
Bring vegetable broth to a boil in a large pot over medium-high heat.
Add ramen noodles and cook according to package instructions until tender.
Stir in coconut milk, soy sauce or tamari, sesame oil, sesame seeds, carrots, bell peppers, mushrooms, garlic, and ginger.
Reduce heat and simmer for 10 minutes, stirring occasionally, until vegetables are tender and flavors are blended.
Ladle ramen into bowls and top with chopped green onions before serving.
Notes
Add tofu or peanut butter for extra protein and richness.
Toss in spinach or bok choy at the end for added greens.
Spice it up with chili oil, red pepper flakes, or sriracha.
Use tamari and gluten-free noodles for a gluten-free version.
Full-fat coconut milk creates a creamier broth, but light coconut milk can be used for a lighter option.
