Easy Creamy Vegan Ramen Noodles Recipe (2024)

FAQs

How to make ramen creamier? ›

Want a creamier ramen? Add a little mayo to the mix.

Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat. Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Making instant ramen noodles with milk can create a creamier and milder flavor, but it's important to follow these steps to avoid ruining the taste and texture: 1. Start by boiling water: Begin by boiling water as you normally would for your instant ramen noodles.

Tonkotsu ramen broth is simply pork bones cooked at a rolling boil for 12 hours. The process extracts all the goodness of the pork and turns the broth creamy white.

Add butter, milk and contents of seasoning packet. If your tastes desire, you may not use all of the seasoning packet. Heat on low heat and stir until butter is melted and noodles are coated with creamy sauce. Serve.

Tonkotsu is a viscous, creamy, and complex ramen made from simmered pork bones. The bones break down and release collagen while cooking, meaning that tonkotsu can be so thick that it coats the back of a spoon.

Bring water and seasoning pack (plus any other ramen add-ins included in package) to a boil over high heat. Once broth is boiling, add ramen noodles, broccoli, and mushrooms. Boil until noodles and vegetables are cooked. Top with julienned spinach, green onion, nori, and quartered tofu puffs.

Roasted sweet potatoes make a good topping while also thickening up the broth and giving it a rich, creamy texture when combined with pureed roasted garlic.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

One of our favorite recipes is to use two ounces of cream cheese or yogurt with a packet of ramen noodles. Add some red pepper flakes, and stir everything together until it's melty and creamy. The best thing about this recipe is that it's simple, and you can prepare it in only a few minutes.

Can I add cream to ramen? ›

With the right adjustments, it can become just as delicious and satisfying as any homemade dish out there. Fortunately, instant ramen is incredibly versatile and easy to spruce up to fit your personal preferences. If you're a sucker for all things rich and creamy, the simple addition of heavy cream will do the trick.

Mazesoba, often called Mazemen here in the US, is Japanese brothless ramen that originated in Nagoya. The thick, chewy noodles are mixed with well-seasoned minced pork, garlic chives, green onion, nori seaweed, katsuobushi powder, and sous vide egg yolk.

Shio is considered a healthier ramen because of the thinner broth. Instead of the flavor from fat in the liquid, it comes from salt and other seasonings. Keep it low in calories by minimizing the fatty toppings or adding more vegetables to your noodles.

White miso paste – the difference between miso ramen and other types of ramen is the miso paste added to the broth of miso ramen. Miso is a delicious fermented soybean paste found at most major grocery stores in the refrigerated vegan section of the grocery store, near the produce.

Tonkotsu ramen & Tonkatsu

Tonkotsu is the pork bone broth which we are centering all our love around today. Creamy and cloudy, we get to this point by boiling the bones for hours on end. As mentioned, this kind of ramen comes from modern day f*ckuoka.

Dairy milk gives your ramen a milky, creamy character. It takes the heat out of spicy ramen and adds a thick, rich texture. Soy milk, on the other hand, is sweet and nutty. It's not as thick and creamy.

Cheese and a splash of milk should do the trick to any instant ramen! I have heard mayo too but only kewpie mayo, don't use regular, less is more. If you want a rec of one meant to be creamy, I really like Samyang carbonara flavor.