Presenting comfort food at its finest, Vegan Ramen Noodles with Lemongrass Broth. This dish hits all the indulging elements of taste: sweet, tangy & spicy.
Now, I am not expert in Asian cuisine, but this Ramen Noodle Soup is definitely inspired by Thai cooking techniques. The magic is in the broth; as it should be. But what's really extraordinary about this broth is the flavor of lemongrass; it is so deep and indulging. While it is citrusy with its lemony flavor, it balances perfectly with this sweet and tangy creaminess.
Not only does this dish bring a feeling of well-being, but it's also easy to prep when you have your lemongrass paste ready in advance. Check out my Homemade Lemongrass Paste Recipe to get started on this amazing dish.
Ingredients to make Lemongrass Broth
- Lemongrass Paste - Lemongrass Paste can be found at your local grocery store; however the flavor does not level up to the one you make at home. Also, some store bought pastes include ingredients like fish sauce. To enjoy a vegan-lious ramen at its umami best, then try my Homemade Lemongrass Paste Recipe. You can make the paste days in advance and refrigerate it till it's ready to use.
- Toasted Sesame Seed Oil - For a nutty flavor.
- Garlic - For depth of flavor.
- Ginger - For depth of flavor.
- Shallots - For depth of flavor.
- Serrano Peppers - To add a spicy kick.
- Soy Sauce - To enhance the flavors and add a salty depth.
- Maple Syrup - To add sweetness.
- Rice Vinegar - For a mellow sour and sweet flavor that is not too acidic.
- Coconut Milk - For a creamy balance to counteract the spice. Make sure to use full fat for more richness.
- Vegan Broth - To add a savory flavor.
See recipe card for full recipe.
How to make the lemongrass broth
The process is the same as my Red Thai Curry.
First, start with cooking the aromatics in the oil. This includes the shallots, Serrano peppers, garlic, ginger and pre-made lemongrass paste.
Next, add all the condiments (soy sauce, maple syrup, and rice vinegar); along with my favorite vegan broth and full fat coconut milk.
Finally, let it simmer for 2 minutes before adding the veggies.
Serving Tip
Always add noodles to the broth right before serving. You do not let the noodles sit in the broth too long before serving because the broth soaks up the liquid, and takes the fun out of slurping.
FAQs
Basic ingredients for ramen noodles include: wheat, salt, water and kansui (a type of alkaline mineral water). The kansui is used to give the noodles a curly and chewy texture. Some Japanese ramen noodles are made with egg, instead of the kansui; so it's important to read the ingredient label before you purchase.
For convenience, I usually always like to have instant noodles stored in my pantry. I like to go with Ocean's Halo Organic Vegan Ramen Noodles. If you prefer a gluten-free option then try Lotus Foods Millet & Brown Rice Ramen.
If the soup is that good, then yaasss! It's completely acceptable to slurp ramen soup; especially if the broth is that amazing.
Substitutions
- Veggies - Free-style this recipe with any of your favorites. I put it together with sautéed tofu, shiitake mushrooms, tuscan kale, green onions, and fresh cilantro. However, you can simply use any of the veggie scraps from the fridge that are leftover from the week.
- Ramen Noodles - If you don't have ramen noodles on hand, then try this broth with any other type of noodle. I promise it will still taste amazing.
- Maple Syrup - If you don't have maple syrup for the broth, then don't hesitate to sub it for brown sugar.
More easy Asian-Style Cooking Recipes
Vegan Ramen Noodles with Lemongrass Broth
DESCRIPTION
INGREDIENTS
Broth
- 4 tablespoon lemongrass paste
- 1 tablespoon sesame seed oil toasted
- 2 tablespoon serrano peppers minced
- ½ cup shallots diced
- 1 tablespoon garlic minced
- 1 tablespoon ginger paste or grated
- ¼ cup soy sauce low sodium
- ¼ cup maple syrup
- 2 tablespoon rice vinegar
- 13.5 oz coconut milk full fat
- 13.5 oz vegan broth
- 1 cup Tuscan kale shredded
Protein
Veggies
- 2 cups shiitake mushrooms
- 1 tablespoon sesame seed oil toasted
- ¼ teaspoon salt
Leafy Greens
- 1 cup tuscan kale shredded
- 2 teaspoon sesame seed oil toasted
- 1 tablespoon lime juice
- ¼ teaspoon salt
Garnish
- ½ cup green onions chopped
- fresh cilantro
- lime wedge
Other
- 8.4 oz ramen noodles (I used Ocean's Halo Ramen Noodles)
METHOD
Noodles
- Boil the ramen noodles according to package directions. Drain & set aside.
Broth
- First, start with cooking the aromatics in the oil. This includes the shallots, Serrano peppers, garlic, ginger and pre-made lemongrass paste. Continuously stir for a minute till fragrant on low to medium heat. Then add soy sauce, maple syrup, and rice vinegar.
- Next, add the coconut milk and broth. Stir well to combine and let it simmer. After it reaches a slow simmer, then add the Tuscan kale.
- Remove from heat and set aside with a lid. (Note: you want to re-heat the broth right before serving).
Tofu (protein)
- Wrap tofu block with a kitchen towel and set something heavy over it (I used a cast iron) for 15 to 20 minutes (you can also purchase a tofu press for this process). Then unwrap the towel from the tofu block, and cut into cubes. (Note: if you go with the baked teriyaki tofu block, then you can skip half of this step. Just go straight to cutting the tofu into cubes).
- In a medium size skillet, heat oil over medium heat. Once hot, sauté tofu, flip occasionally to cook on all sides; allowing all sides to get brown. Drizzle hoisin sauce, sriracha, salt and gently coat all sides of the tofu. Cook for another 3 to 4 minutes till crispy. Transfer crispy tofu to a bowl and set aside.
Shiitake Mushrooms (veggie)
- In the same pan (used to cook the tofu) heat oil over medium heat. Once the pan and oil are heated, add shiitake mushrooms and stir till evenly coated with the oil. Cook on medium high heat for 5 minutes until mushrooms are lightly browned. Reduce heat to low, add salt and cook for another 3 minutes until the mushrooms are tender.
Tuscan Kale (leafy greens)
- Put shredded kale in a small mixing bowl and drizzle it with oil, lime juice and salt. Wash your hands properly and then massage the kale (gently squeezing and tossing) until it softens.
Assemble
- Place the boiled noodles in serving bowls, and pour the hot broth on top when ready to serve. Divide all components (tofu, shiitake mushrooms, kale) on top of each bowl. Garnish with fresh green onions, cilantro, and lime wedges.
claire scanlon says
I made the entire recipe and it is very delicious. The flavor combinations are so unique to me. I quartered the paste, not a whole cup because it’s hard to find lemongrass where I live. I had 4 Tablespoons of the paste to make the coconut broth recipe. I did make a change by adding a jalapeño in place of Serrano peppers. It had a nice heat. When I sautéed the paste in the sesame oil I only chopped up a shallot no other vegetables because I was done with chopping and I thought the paste had plenty of flavor on its own. Wow the extra additions of the soy sauce, maple syrup and rice wine vinegar took it to another level! In went the coconut milk, stock and I used Swiss chard in place of kale. I will make this again! Thanks for terrific recipe. I’m using rice instead of ramen and adding oven roasted shrimp (Bobby Flay’s recipe) to the coconut broth recipe!
Puja Verma says
I'm so happy you loved this recipe! Thank you for sharing these details and appreciate your ratings. 🙏💚
Raul Tome says
Hello, I just wanted to confirm that we're adding kale twice. We're adding a cup of shredded kale as the last step to making the broth, and then we're adding another cup of shredded kale at the end with the other veggies? Is that correct? Thanks!
Puja Verma says
Hello Raul! Yes, I added the kale twice - 1st I add it to the broth, and then I add a handful over the top before serving. You don't have to add it over the top - I just do it for presentation when serving the bowl.