Luxe creamy plantbased Ramen Recipe to Break The Internet
LUXE creamy plantbased Ramen Recipe to BREAK THE INTERNET! is a easy Japanese recipe that serves 2. 450 calories per serving. Recipe by Yeung Man Cooking on YouTube.
Prep: 10 min | Cook: 26 min | Total: 46 min
Cost: $50.13 total, $25.07 per serving
Ingredients
- 0.5 cup Coconut Cream (full‑fat canned coconut cream, well‑stirred)
- 100 g Extra‑Firm Tofu (pressed and crumbled with a fork)
- 3 large Shiitake Mushrooms (finely chopped)
- 60 g Broccolini (finely chopped)
- 200 g Ramen Noodles (dry, wheat‑based ramen noodles)
- 1 tsp Cane Sugar
- 1 tsp Toasted Sesame Oil (adds smoky depth)
- 2 tbsp Chili Oil (1 tbsp for broth, 1 tbsp for garnish)
- 1.5 tbsp Soy Sauce (regular light soy sauce)
- 2 tsp Dark Soy Sauce (adds color and richness)
- 1 tbsp White Sesame Paste (smooth tahini‑style paste)
- 2 tbsp Avocado Oil (high smoke‑point oil for sautéing)
- 2.5 cup Vegetable Stock (homemade or store‑bought low‑sodium)
- 1 tsp Chili Threads (optional garnish for heat and visual appeal)
Instructions
Cook the Ramen Noodles
Bring a large pot of water to a rolling boil, add the ramen noodles and cook according to the package directions (about 4 minutes), stirring occasionally to prevent sticking. Drain in a colander and set aside.
Time: PT10M
Temperature: 212°F
Season the Noodles
Transfer the drained noodles back to the pot, drizzle with a splash (≈1 tsp) of toasted sesame oil and toss to coat evenly.
Time: PT1M
Prepare the Creamy Broth
In a clean pot, heat 2.5 cups of vegetable stock over medium‑high heat. When simmering, whisk in 0.5 cup coconut cream, 1 tsp cane sugar, 1.5 tbsp soy sauce, 2 tsp dark soy sauce, and 1 tbsp white sesame paste. Continue whisking until the broth comes to a gentle boil and looks velvety.
Time: PT5M
Temperature: Medium‑high
Sauté Tofu
While the broth is heating, heat 2 tbsp avocado oil in a non‑stick skillet over medium heat. Add the crumbled tofu, season lightly with salt, and sauté for 2–3 minutes until golden on the edges.
Time: PT3M
Temperature: Medium
Add Vegetables
Add the finely chopped shiitake mushrooms and broccolini to the skillet with the tofu. Sauté for another 2–3 minutes until the mushrooms release their aroma and the broccolini turns bright green.
Time: PT3M
Temperature: Medium
Flavor the Veggie Mix
Stir in 1 tsp regular soy sauce and 2 tsp dark soy sauce, cooking for an additional 1 minute to let the flavors meld.
Time: PT1M
Temperature: Medium
Combine Broth and Bowl
When the coconut‑cream broth reaches a boil, remove from heat and ladle it into two serving bowls.
Time: PT1M
Assemble the Ramen
Divide the seasoned noodles between the bowls, top with the sautéed tofu‑vegetable mixture, garnish with chili threads, and finish with a drizzle of the remaining 1 tbsp chili oil.
Time: PT2M
Nutrition Facts
- Calories
- 450
- Protein
- 15 g
- Carbohydrates
- 60 g
- Fat
- 15 g
- Fiber
- 5 g
Dietary info: Vegan, Dairy‑Free
Allergens: Soy, Sesame, Tree nuts (coconut)
Ingredient Substitutions
- Instead of Coconut Cream: Cashew cream, Heavy plant‑based cream
- Instead of Extra‑Firm Tofu: Firm tempeh, Seitan cubes
- Instead of Shiitake Mushrooms: Portobello mushrooms, Oyster mushrooms
- Instead of Broccolini: Broccoli florets, Snow peas
- Instead of Ramen Noodles: Rice noodles (gluten‑free), Soba noodles
- Instead of Cane Sugar: Brown sugar, Maple syrup (reduce amount)
- Instead of Toasted Sesame Oil: Regular sesame oil, Peanut oil (different flavor)
- Instead of Chili Oil: Sriracha oil, Infused chili garlic oil
- Instead of Soy Sauce: Tamari (gluten‑free)
- Instead of Dark Soy Sauce: Regular soy sauce (use a bit more)
- Instead of White Sesame Paste: Tahini, Almond butter (different flavor)
- Instead of Avocado Oil: Canola oil, Sunflower oil
- Instead of Vegetable Stock: Mushroom broth, Water with bouillon
- Instead of Chili Threads: Crushed red pepper flakes
Equipment Needed
- Large Pot
- Non‑Stick Skillet
- Whisk
- Cutting Board
- Chef’s Knife
- Colander or Fine Mesh Sieve
- Measuring Spoons
- Measuring Cup
- Serving Bowl
Critical Steps — Do Not Skip
- Achieving a smooth, velvety broth by whisking coconut cream thoroughly.
- Sautéing tofu just until golden to retain a pleasant texture.
- Cooking noodles al dente and coating them with toasted sesame oil to prevent sticking.
Chef Tips from the Video
- For extra nuttiness, toast the sesame paste briefly in a dry pan before adding to the broth.
- Add a splash of lime juice just before serving for a bright contrast.
- If you prefer a spicier bowl, increase the chili oil or sprinkle extra chili threads.
Troubleshooting
Broth looks grainy or separates.
Whisk continuously while adding coconut cream; if lumps form, use an immersion blender for a smoother texture.
Noodles become mushy.
Cook noodles al dente and rinse briefly with warm water; toss with sesame oil to keep them from continuing to cook.
Tofu sticks to the pan.
Make sure the skillet is hot and the oil is shimmering before adding tofu; press tofu beforehand to remove excess moisture.
Storage
Refrigerator: Store broth and sautéed vegetables separately in airtight containers for up to 3 days. Reheat gently; add fresh noodles when serving.
Freezer: Broth freezes well for up to 1 month. Defrost in the refrigerator before reheating. Do not freeze noodles.
Room temperature: Do not leave at room temperature for more than 2 hours.
Make-Ahead Tips
- Prepare the vegetable stock a day ahead and store refrigerated.
- Mince the shiitake and broccolini and keep in an airtight container.
- The broth can be made up to 24 hours in advance; reheat gently before assembling.
Frequently Asked Questions
What is the cultural significance and history of vegan ramen in Japanese cuisine?
Ramen originated in China but became a Japanese staple in the early 20th century. As plant‑based diets grew, chefs adapted the classic broth with creamy alternatives like coconut or cashew milk, creating a vegan version that respects the original noodle‑centric tradition while offering a dairy‑free twist.
What are the traditional regional variations of ramen in Japan and how does this vegan version compare?
Japan has many ramen styles—shoyu (soy sauce), miso, tonkotsu (pork bone), and shio (salt). This vegan recipe mimics a shoyu‑style broth, using soy sauce, sesame paste, and coconut cream to replace the richness of pork bone broth while keeping the umami profile.
What is the authentic traditional way ramen is served in Japan?
Traditional ramen is served in a deep bowl with hot broth, noodles, sliced chashu pork, soft‑boiled egg, nori, green onions, and sometimes bamboo shoots. The vegan version replaces meat with tofu and adds shiitake and broccolini for texture and umami.
What occasions or celebrations is ramen traditionally associated with in Japanese culture?
Ramen is a comfort food enjoyed year‑round, often eaten after late‑night work, during festivals, or as a quick meal on rainy days. It’s also served at casual gatherings and school events, making it a versatile dish for any occasion.
What other Japanese dishes pair well with this creamy vegan ramen?
Serve alongside a simple cucumber sunomono salad, pickled ginger, or a side of edamame. A light miso soup or a small plate of agedashi tofu complements the richness of the ramen.
What are the most common mistakes to avoid when making this creamy vegan ramen?
Common errors include overcooking the noodles, not whisking the coconut cream thoroughly (resulting in a grainy broth), and overcrowding the pan when sautéing tofu and vegetables, which leads to steaming instead of browning.
Why does this recipe use coconut cream instead of a blended cashew milk for the broth?
Coconut cream provides a ready‑made, ultra‑rich texture that mimics the mouthfeel of traditional pork broth without needing a high‑speed blender. It saves time while still delivering the velvety body essential for a luxurious ramen broth.
Can I make this vegan ramen ahead of time and how should I store it?
Yes. Prepare the broth and sautéed vegetables up to 24 hours in advance and keep them refrigerated in separate containers. Reheat the broth gently, toss fresh cooked noodles with sesame oil, and assemble just before serving.
What texture and appearance should I look for when the broth is finished?
The broth should be glossy, slightly thickened, and coat the back of a spoon without being oily. It will have a pale ivory color from the coconut cream with specks of sesame paste and a faint amber hue from the soy sauces.
How do I know when the ramen noodles are done cooking?
Taste a noodle about a minute before the package time ends; it should be firm to the bite (al dente). Overcooked noodles become mushy and lose their springy texture, which is undesirable for ramen.
What does the YouTube channel Yeung Man Cooking specialize in?
The YouTube channel Yeung Man Cooking focuses on plant‑based, confidence‑building recipes that blend Asian flavors with accessible home‑cooking techniques, often providing detailed tutorials and downloadable resources.
How does the YouTube channel Yeung Man Cooking's approach to vegan Japanese cooking differ from other cooking channels?
Yeung Man Cooking emphasizes simplicity and ingredient accessibility, using store‑bought shortcuts like coconut cream while still delivering authentic‑tasting dishes. The channel also provides thorough explanations of each step, making complex Asian dishes approachable for home cooks.
Last updated: September 1, 2026
