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    Home / Recipes / Soups

    Vegan Ramen Noodle Soup

    Published: Mar 4, 2025 by Kathy Carmichael · This post may contain affiliate links.

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    Everyone loves a creamy, delicious bowl of soup. This creamy vegan ramen noodle soup tastes like heaven! And it all happens in one pot in less than 20 minutes! So dive into a bowl of creamy ramen soup.

    Creamy vegan ramen noodle soup in a bowl on the table.

    I love ramen noodles, but I love a creamy, delicious bowl of vegan ramen noodle soup even more. This creamy vegan ramen soup comes together in less than 20 minutes in one pot for a quick and easy lunch or weeknight meal.

    Jump to:
    • Vegan Ramen Noodle Brands
    • Creamy Ramen Soup Ingredients
    • Creamy Ramen Soup Ingredients Substitutions
    • How to Make Vegan Creamy Ramen Noodle Soup
    • Serving Suggestions
    • Recipe FAQs
    • Tips
    • 📖 Recipe
    • 💬 Reviews

    In college, I used to buy packages of ramen noodles with different flavor packets for 30 cents a package. Little did I know that those brands were fried and unhealthy. Although I survived, I learned how to make healthy ramen noodles into delicious recipes like ramen noodle salad or ramen noodle stir fry.

    Vegan Ramen Noodle Brands

    • Dr. McDougall's Right Foods: These ramen noodle cups require water and a microwave. Although I love these noodle cups, these noodles are more like a soup and not for a ramen noodle salad. They come in four flavors: spring onion, miso, chicken, and hot and sour. 
    • Nissin Top Ramen: This brand comes in two flavors: chili and soy
    • Koyo: Koyo has many vegan flavors, including Garlic Pepper, Lemongrass Ginger, and Shiitake Mushroom.
    • Lotus Foods: Lotus Food's Rice Ramen collection contains numerous vegan flavors. Made of brown rice and millet, II love these oil-free ramen noodles and use them often in soups, salads, and main dishes. 

    Creamy Ramen Soup Ingredients

    Soup ingredients: light coconut milk vegetable broth, ramen noodles, garlic, curry powder, cayenne pepper, poultry seasoning, red bell pepper, onion, carrots, limes, and chickpeas.
    • Yellow Onion: Yellow onion, when cooked, has a sweet flavor that enhances the ingredient sin the creamy ramen soup.
    • Garlic: I prefer fresh garlic whenever possible for the best flavor:
    • Curry Powder: Curry powder has a mild spice mix with a deep, earthy flavor, brightness, and warmth.
    • Cayenne Pepper: A pinch of cayenne pepper gives the soup a little pep and helps to develop te overall flavor of the broth.
    • Poultry Seasoning: Poultry seasoning is vegan despite the use of the word poultry. Poultry seasoning is a mild spice mix that has a deep, earthy flavor with brightness and warmth.
    • Carrots: I chose heirloom carrots with various colors to bring additional color and brightness to the soup.
    • Red Bell Peppers: Red bell peppers are vibrant in color and sweet in flavor.
    • Chickpeas: Chickpeas are hearty and full of protein. Chickpeas are high in fiber, protein, and healthy fats and have a low GI. Potential benefits of chickpeas include helping control blood sugar, manage weight, and support heart and gut health. Chickpeas are versatile, so add them to many savory or sweet meals and snacks.
    • Lite Coconut Milk: The "lite" refers to less fat and flavor, but lite coconut milk has the same delicious flavor with less "bad" stuff.
    • Vegetable Broth: I use organic vegetable broth I buy in bulk at Costco.
    • Limes: Lime wedges are served on the side to squeeze into the vegan ramen noodle soup.
    • Cilantro: Cilantro is another garnish added after serving the soup into bowls.
    • Salt/Pepper to Taste: Add salt and pepper to taste.

    Creamy Ramen Soup Ingredients Substitutions

    • White onion is an excellent substitution for yellow onion in recipes.
    • If you don't have fresh garlic, substitute ¼ teaspoon garlic powder for 1 fresh garlic clove. Substitute ½ teaspoon garlic flakes for 1 fresh garlic clove.
    • Make homemade curry powder by combining 1 Tablespoon of cumin, coriander, turmeric, and 1 teaspoon of cayenne pepper.
    • Paprika is an excellent substitute for cayenne pepper. It is also less spicy.
    • For the best poultry seasoning substitute, swap 1 Tablespoon of poultry seasoning for 2 teaspoon sage and 1 teaspoon either dried thyme or marjoram.
    • Any parsnips replace carrots in recipes.
    • Try baby bell peppers instead of red bell peppers; they are similar in taste and add vibrant colors to the soup.
    • White beans substitute chickpeas in size, texture, color and flavor.
    • Instead of lite coconut milk, use unsweetened, unflavored plant milk and add 2 teaspoons of coconut extract. This is a lower-fat option and tastes the same.
    • Yondu is my favorite vegetable broth replacement.
    • Cilantro sometimes tastes like soap to some people, so I suggest substituting it with Thai basil.

    How to Make Vegan Creamy Ramen Noodle Soup

    All the ingredients boiling in a pot before adding the ramen noodles.

    As I said earlier, this is a one-pot wonder! Everything cooks in one pot in under 20 minutes, making it a quick and easy vegan dinner.

    1. In a large soup pot, saute the garlic and onion until the onion is translucent.
    2. Add the curry powder, cayenne pepper, and poultry seasoning.
    3. Stir to coat the onions in the seasoning as the onions sweat.
    4. Add the carrots and red bell peppers and cook for one minute.
    5. Add the chickpeas.
    6. Pour in the vegetable broth and stir to combine.
    7. Turn the heat to medium-high, and slowly add the light coconut milk.
    8. Bring the contents to a boil.
    9. Using tongs, add the three ramen noodle blocks.
    10. As the noodles soften in the boiling liquid, use the tongs to separate the noodles.
    11. It should take about 4 minutes to cook the noodles.
    12. Spoon the soup into bowls.
    13. Add a small amount of cilantro and a lime wedge, and season with salt and pepper to taste.
    I am eating creamy ramen noodle soup.

    Serving Suggestions

    Vegan ramen noodles in a bowl garnished with cilantro.

    When the vegan creamy ramen noodle soup is refrigerated, the noodles absorb all the soup's fluid and transform into a creamy ramen noodle dish! If you have leftovers, you have choices.

    • Reheat the creamy noodles as is!
    • Add more vegetable broth, stir, and reheat for the ramen noodle soup. I suggest adding ½-1 cup of vegetable broth for the same soup consistency.
    • Add a dash of red pepper flakes or a drizzle of Sriracha for a spicier noodle or soup.
    • Lime zest adds a more lime-forward taste.
    The recipe in a bowl garnished with cilantro and a lime wedge.

    Recipe FAQs

    Is all ramen vegan?

    No. A lot of ramen noodles are made with egg and non-vegan flavorings. Make sure you read the label.

    Is ramen healthy?

    It all depends on the noodles chosen and other ingredients. Using whole foods ingredients allows for healthy, delicious ramen dishes.

    What ramen noodles are the healthiest?

    Ramen noodles are made with brown rice and millet or other healthy grains.

    Tips

    • Replace lite coconut milk with plain, unsweetened, unflavored plant milk, and add 2 teaspoons of coconut extract.
    • Adding lime zest gives the soup more of a lime-forward flavor.
    • This soup does not freeze well. However, if refrigerated, the noodles absorb all the broth and liquid from the soup, creating an incredible dish.
    • To restore the vegan ramen noodle soup to a creamy soup, add ½ cup to 1 cup of vegetable broth to restore the soup to its original form.
    • Serve with spicy Asian salad, spicy coleslaw, or wonton chips.

    This creamy vegan ramen noodle soup is healthy comfort food you will love! Each bite is full of creamy broth, vegetables, and delicate ramen noodles.

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    If you love this vegan ramen noodle soup recipe, give us a 5-star review and comment below. We would love to hear from you!

    📖 Recipe

    Vegan Ramen Noodle Soup

    Kathy Carmichael
    Everyone loves a creamy, delicious bowl of soup. This creamy vegan ramen noodle soup tastes like heaven! And it all happens in one pot in less than 20 minutes! So dive into a bowl of creamy ramen soup.
    5 from 12 votes
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 10 minutes mins
    Course Entrees, Soups
    Cuisine Asian
    Servings 6
    Calories 52 kcal

    Ingredients
      

    • 2 cloves garlic minced
    • 1 cup yellow onion diced
    • 1 Tablespoon curry powder
    • 2 teaspoons poultry seasoning
    • 1 pinch cayenne pepper
    • 1 cup carrots sliced into thin coins
    • 1 cup red bell peppers diced
    • 1 15 ounce can chickpeas drained
    • 3 cups vegetable broth
    • 2 15 ounce cans lite coconut milk or 3 ½ cups unsweetened, unflavored plant milk plus 2 teaspoons coconut extract
    • 3 blocks ramen noodles I used Lotus brown rice and millet ramen noodles

    Garmishes (Optional)

    • 3 limes cut into wedges
    • ⅓ cup cilantro chopped
    • Salt and pepper to taste

    Instructions
     

    • In a large soup pot, saute the garlic and onion until the onion is translucent.
    • Add the curry powder, cayenne pepper, and poultry seasoning.
    • Stir to coat the onions in the seasoning as the onions sweat.
    • Add the carrots and red bell peppers and cook for one minute.
    • Add the chickpeas.
    • Pour in the vegetable broth and stir to combine.
    • Turn the heat to medium-high, and slowly add the light coconut milk.
    • Bring the contents to a boil.
    • Using tongs, add the three ramen noodle blocks.
    • As the noodles soften in the boiling liquid, use the tongs to separate the noodles.
    • It should take about 4 minutes to cook the noodles.

    Serving Suggestions

    • Spoon the soup into bowls. Add a small amount of cilantro and a lime wedge, and season with salt and pepper to taste.

    Reheating

    • When the soup is refrigerated, the noodles absorb a lot of liquid.
    • Instead of a soup, the leftovers quickly transform into a noodle dish rather than a soup.
    • For a souplike texture, add more vegetable broth to reheat and thin the texture of the noodles.

    Video

    Notes

    • Replace lite coconut milk with plain, unsweetened, unflavored plant milk, and add 2 teaspoons of coconut extract.
    • Adding lime zest gives the soup more of a lime-forward flavor.
    • This soup does not freeze well. However, if refrigerated, the noodles absorb all the broth and liquid from the soup, creating an incredible dish.
    • To restore the vegan ramen noodle soup to a creamy soup, add ½ cup to 1 cup of vegetable broth to restore the soup to its original form.
    • Serve with spicy Asian salad, spicy coleslaw, or wonton chips.

    Nutrition

    Calories: 52kcalCarbohydrates: 13gProtein: 1gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.1gSodium: 499mgPotassium: 224mgFiber: 3gSugar: 5gVitamin A: 4704IUVitamin C: 46mgCalcium: 40mgIron: 1mg
    Tried our recipe?Let us know how it was!
    Kathy Carmichael

    Hi! My name is Kathy, I am a retired high school English teacher & vegan enthusiast and blogger. My entire blog is fully plant-based vegan. I truly believe what we eat & how we live determines our health & the preservation of our planet! 🙂

    www.kathysvegankitchen.com/about-me/

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    Reader Interactions

    Comments

      5 from 12 votes (8 ratings without comment)

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      Recipe Rating




    1. Carla Christian

      March 15, 2025 at 6:08 am

      Would you correct the calorie count in this recipe? Thank you.

      Reply
      • Kathy Carmichael

        March 16, 2025 at 4:43 am

        Carla, the calorie count is done automatically by an automated program in Word Press, as in other apps based on the ingredients per serving in the amounts listed for the recipe.

        Reply
    2. Sandie Lea Barkeit

      March 14, 2025 at 4:00 pm

      5 stars
      I was so excited to finally make this recipe! It is the best combination of creamy and flavor. This soup you will need a fork and a spoon. Tonight I didn’t have carrots so I used squash. Truly, I will make this again.!

      Reply
      • Kathy Carmichael

        March 15, 2025 at 5:30 am

        Hi Sandie, I'm so glad you liked the recipe. Thanks for the feedback. I appreciate you taking the time to rate and comment on it. Let me know if you try any other recipes.

        Reply
    3. Brenda

      December 30, 2024 at 1:40 pm

      5 stars
      Made this for dinner last night and YUMMMM! Made a few changes and did not have lime or cilantro. I added frozen peas at the end. Used 1/2 lite coconut milk and half soy milk. Next time will try all soy milk to cut back on fat. Thanks, Kathy!

      Reply
      • Kathy Carmichael

        December 31, 2024 at 7:32 am

        Hi Brenda, I'm so glad you liked it. Adding coconut extract to the soy milk is a great way to get the rich coconut flavor. Check out the ingredient substitutions on the post. Thanks for the feedback. Happy New Year!

        Reply
        • Brenda Clement

          December 31, 2024 at 3:49 pm

          Which coconut extract do you use? I have a hard time finding one that’s pure.

          Reply
          • Kathy Carmichael

            January 01, 2025 at 7:48 am

            Hi Brenda, I buy the Vanilla Bean King brand on Amazon. I have also found natural at Whole Foods, but I can't remember the brand, and I don't have it anymore. Here is a link to the one I by on Amazon https://amzn.to/4fMgSUF

            Reply
    4. brooke

      October 19, 2024 at 6:24 pm

      5 stars
      I love this soup. It is creamy, velvety, delicious, comforting and hearty. I stumbled on the recipe as I follow you on FB, and I'm glad I did. It was very easy to make (prep and cooking took about 30'), and comes together quickly. I did use about 8 cloves of garlic and instead of cayenne (which I love), I used up the left over jalapeno peppers in my fridge. I also used the immersion blender prior to adding the noodles. Although I love the ramen noodles in this soup, I will leave them out next time, or perhaps I'll double the amount of liquid, because they soaked up a lot of broth. You didn't mention removing the chickpea skins; I did remove them but am wondering if they dissolve in the broth? If so, that would be a time saver. Thank you for the recipe!!

      Reply
      • Kathy Carmichael

        October 20, 2024 at 6:12 am

        Hi Brooke, I'm so glad you enjoyed the soup. I did not remove the chickpea skins. You can also add any other type of noodles or add veggies to the soup as add added option instead of the rice noodles.

        Reply
    5. Lisa

      May 03, 2024 at 4:12 am

      5 stars
      Hi Kathy. My daughter and I really adore this dish. The flavours and contasted textures were amazing and we will definitely add this to our regular repertoire. Thank you!

      Re freezing: Could I make up a huge batch of the soup leaving the noodles out? Then I could reheat and add the noodles separately. What do you think?

      Reply
      • Kathy Carmichael

        May 03, 2024 at 11:12 am

        Hi Lisa, I'm so glad you like the soup. Yes, you can make it ahead and freeze it. When you are ready, thaw it overnight and then reheat it. You may need to add a little extra veggie broth if it's too thick.

        Reply

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