Whether it’s cold outside or hot, it’s always a great time for a bowl of delicious ramen. This easy 20-minute veggie ramen brings incredible flavors together with a creamy cashew broth, crispy baked tofu, and aromatic seasonings that will make your kitchen smell absolutely divine.
Making restaurant-quality ramen at home doesn’t have to be complicated or time-consuming. With a few simple ingredients and smart shortcuts like store-bought veggie stock, you can create a stunning bowl of comfort that rivals your favorite ramen shop. The secret lies in building layers of umami flavor through ingredients like kombu seaweed, sesame paste, and a drizzle of smoky chili oil.
Why This Veggie Ramen Recipe Works
The magic of this ramen lies in its creamy cashew-based broth. By blending cashews with water, you create a silky, dairy-free milk that transforms ordinary veggie stock into something luxuriously rich and satisfying. The kombu seaweed infuses the broth with that signature umami depth that makes ramen so irresistible.
What sets this recipe apart is the balance of textures and flavors. You have the velvety warm broth, springy ramen noodles, meaty baked tofu that literally changes color from the seasonings, umami-rich shiitake mushrooms, and fresh bok choy for a pop of green. Every spoonful delivers something different.
The Secret to Umami-Rich Broth
Kombu, also known as the king of seaweed, is the secret weapon in this recipe. This thick, robust seaweed brings a crazy delicious salty umami that elevates the entire dish. Combined with the earthy sesame paste and a splash of toasted sesame oil, your broth becomes deeply aromatic and absolutely addictive.
Building Flavor in Every Component
The tofu gets its incredible flavor from a mixture of cumin, toasted sesame oil, and both regular and dark soy sauce. Baking it in the oven creates crispy edges while keeping the inside tender and meaty. The bok choy and shiitake mushrooms roast alongside, developing caramelized edges that add another dimension of flavor.
🍜 Recipe Card
Easy 20-Minute Veggie Ramen with Creamy Cashew Broth
🥢 Ingredients
For the Broth
- 3 cups Veggie stock
- 5g Kombu seaweed
- 2 cups Filtered water (for cashew milk)
- ¼ cup Raw cashews
For the Ramen Bowl Base
- 1½ tbsp Soy sauce
- 1 splash Toasted sesame oil
- ½ tbsp Chili oil
- 1 tbsp Chinese white sesame paste or tahini
For the Toppings
- 100g Medium firm tofu, cubed
- 3 halves Baby bok choy
- 75g Shiitake mushrooms, sliced
- 1 drizzle Avocado oil
- 1 pinch Salt and pepper
- 1 pinch Ground cumin
- 1 tsp Soy sauce (for tofu)
- 1 tsp Dark soy sauce (for tofu)
- 1 splash Toasted sesame oil (for tofu)
For Serving
- 2 portions Ramen noodles
- Garnish Chili threads
- Sprinkle Black sesame seeds
- 1 tbsp Smoky chili oil
👨🍳 Instructions
Preheat and Prepare
Preheat your oven to 375°F (190°C). Bring a pot of water to boil for the noodles. In a separate pot, add the veggie stock and kombu seaweed, then bring to a boil.
Make the Cashew Milk
Add 2 cups of filtered water and ¼ cup of cashews to a blender. Blend on high until completely liquefied and smooth. Set the cashew milk aside.
Infuse the Broth
When the veggie stock comes to a boil, turn off the heat and remove the kombu. Save the kombu for other recipes like seaweed salad.
Prepare the Vegetables
Cut the baby bok choy in half and slice the shiitake mushrooms. Place them in a large mixing bowl, drizzle with avocado oil, and season with salt and pepper. Toss to coat evenly.
Season the Tofu
Pat dry the tofu with a paper towel and cut into bite-size cubes. In the same mixing bowl, combine the tofu with cumin, toasted sesame oil, soy sauce, and dark soy sauce. Mix well to coat.
Bake the Toppings
Spread the vegetables and tofu onto a baking tray lined with parchment paper. Bake in the preheated oven for 15 minutes until the tofu is crispy and the vegetables are tender.
Create the Broth Base
Pour about half a cup of cashew milk into the veggie stock while whisking gently to combine. This prevents the cashew milk from separating.
Prepare the Bowl
In each ramen bowl, add 1½ tablespoons soy sauce, a splash of toasted sesame oil, ½ tablespoon chili oil, and 1 tablespoon sesame paste. Whisk together.
Cook the Noodles
Cook the ramen noodles according to package instructions (usually 3-4 minutes). Meanwhile, heat up the veggie stock while whisking occasionally.
Assemble and Serve
Pour the hot broth into the prepared bowl and whisk to combine with the seasonings. Strain the noodles and add to the bowl. Top with the baked vegetables and tofu. Garnish with chili threads, black sesame seeds, and a drizzle of smoky chili oil.
Making This Recipe Your Own
The beauty of ramen is its versatility. Feel free to use any vegetables you have on hand. Corn kernels, spinach, bean sprouts, or even roasted sweet potato would make excellent additions. If you prefer a spicier bowl, double up on the chili oil or add some fresh sliced jalapeños.
For those who want extra protein, consider adding a soft-boiled egg or edamame beans. You can also swap the cashew milk for store-bought almond milk or soy milk to save even more time.
Storage and Reheating Tips
Store the broth, noodles, and toppings separately in airtight containers. The broth keeps in the refrigerator for up to 4 days. When reheating, warm the broth on the stovetop and cook fresh noodles for the best texture. The toppings can be quickly reheated in the oven or enjoyed at room temperature.
❓ Frequently Asked Questions
Where can I find kombu seaweed?
Kombu is available at most Asian grocery stores in the dried seaweed section. You can also find it online through retailers like Amazon or specialty food websites. Look for thick, dark green sheets with a white powdery coating.
Can I make this ramen gluten-free?
Yes! Use gluten-free ramen noodles or rice noodles, and substitute tamari for the soy sauce. Make sure to check that your veggie stock is also gluten-free.
What if I don’t have a high-power blender?
No problem! Simply soak the cashews overnight in water, or boil them for about 10 minutes to soften. This will allow any blender to create smooth cashew milk without chunks.
Can I use store-bought plant milk instead?
Absolutely. Store-bought cashew milk, almond milk, or soy milk work perfectly fine. Choose unsweetened varieties for the best savory flavor in your broth.
How do I make the smoky chili oil at home?
Heat neutral oil with dried chili flakes, Sichuan peppercorns, and a touch of smoked paprika. Let it infuse off the heat for about 30 minutes, then strain. This creates an aromatic, spicy oil perfect for finishing your ramen.
Final Thoughts
This veggie ramen is one of those recipes that’s easy to put together, incredibly delicious, and makes it so exciting to cook at home. The visually stunning bowl with its crimson red chili oil floating on creamy broth, contrasting textures, and aromatic flavors is truly a party you’ll want to attend again and again.
Like they say, whether it’s cold or hot outside, you can definitely always enjoy a bowl of ramen! 🍜
