I’ve been trying to get a little more greens in my life recently. So, I have been throwing them into smoothies, adding them to my tofu scrambles. However, this easy creamy spinach vegan ramen is my current favorite way to eat a crap ton of spinach! Blended into a creamy soup base is 4 cups of fresh spinach. Curry paste, tofu to add more protein and extra creaminess, and coconut milk. That is cooked down with shallots and garlic, and thinned out a bit with some vegetable broth. This broth is absolutely incredible. Poured over ramen noodles and served with any toppings you want!
What You Need For This Easy Vegan Ramen:
- Neutral Oil: I used canola oil.
- Shallot and Garlic: To start the broth.
- Curry Paste: Green or yellow is what I would recommend.
- Silken or Firm Tofu, Spinach, Coconut Milk: These are blended together to make the creamy base for the soup.
- Vegetable broth: This is added to the pot to thin the creamy base out a bit.
- Ramen Noodles: Just make sure they are vegan.
- Optional Toppings and Additions: Agave for a little sweetness, wilted spinach, fried shallots, sesame seeds, chives
Once you pour this beautiful green broth over your ramen noodles you can make it your own. Topping with any protein you want, wilted spinach, fried shallots or garlic, sesame seeds and chives are some of my suggestions. This whole meal takes about 15 minutes which is my favorite kind of meal. Plus it has lots of protein and vitamin C, Iron, vitamin B6 and calcium! This pretty healthy meal is also incredibly comforting and so delicious.
Why Should You Make This Noodle Soup?
- This soup takes 15 minutes to make!
- It is so delicious and a great way to eat your greens.
- This spinach broth is insanely yummy.
- You can customize this soup and add lots of different toppings.
- This is a great recipe to have on hand that you can use for any greens you have!
Easy Creamy Spinach Vegan Ramen
Ingredients
- 1/2 Block(8oz) Silken or firm tofu
- 1 Can(14 oz) Full fat coconut milk
- 2 Tablespoons Green or yellow curry paste, vegan
- 4 Cups Fresh spinach
- 1 Tablespoon Neutral oil, I used canola
- 1 Large Shallot, diced
- 4 Cloves Garlic, chopped
- 3 Cups Vegetable broth
- 1 teaspoon Agave syrup
- Salt and pepper to taste
- 6 Ounces Ramen noodles, vegan
Optional Toppings
- Fried shallots
- Wilted spinach
- Sesame seeds
- Chives
Instructions
- Start the broth first. Add the tofu, coconut milk, curry paste, spinach and a few pinches of salt to a blender. Blend on high, scraping down the sides as needed until the mixture is completely smooth. Set aside.
- In a large pot, heat the oil on medium. Add the shallot and garlic. Sauté, reducing heat as needed, until the shallot is translucent. About 2 minutes.
- Pour the spinach broth you made into the pot and stir to combine. Then add the vegetable broth, agave and a pinch of salt and pepper.
- Bring the broth to a simmer, reduce heat to medium low, then let simmer for 10 to 15 minutes, stirring every few minutes.
- While the broth simmers, cook your ramen noodles separately, according to package directions. Drain when done.
- Once your broth has simmered for 10 to 15 minutes, taste and adjust seasonings, adding more salt and pepper if needed.
- Divided the ramen noodles into 4 bowls and then pour the broth over the top of the noodles. Top with any desired toppings and serve immediately.
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Nutrition
Soooooo delicious and comforting! Ramen is one of my favorite meals and this was a great spin on it to make something new and healthy, thank you!
Best ramen I’ve ever had!
I made this for friends a few days ago and everyone loved it so much! They all wanted the recipe.
I made this today. As per my usual , I didn’t read the last 2 instructions, and ended up tossing all the ramen into the creamy broth.
It didn’t look as good as your, but oh my days, was it ever tasty!!
Lauren, your recipes never disappoint! This one was fantastic and beautiful! I’ve saved it to my ‘keeper’ file. I had some tofu i had been marinating in a Japanese BBQ sauce for a few days that i baked and added as garnish in addition to fresh chives and sesame seeds. Everyone loved it. Thanks!!