Vegan Peanut Butter Ramen Recipe
Vegan Peanut Butter Ramen Recipe- made with mostly pantry ingredients, this homemade peanut butter ramen is packed with flavor and only takes 30 minutes to make! (vegan and gluten-free)
There are two types of ramen in this world. One that comes from a package and one that comes from a little extra time and love.
Most people will choose the kind from a package. It’s cheaper, easier and it’s designed to make you crave it. But with flavor enhancers like MSG, preservatives like TBHQ, and soaring amounts of sodium, it’s just another scenario where putting in the extra effort pays off for your health and your tastebuds.
Peanut Butter Ramen Ingredients
With a well stocked pantry, this peanut butter ramen comes together in a jiffy. Here’s what you need to make it:
- Extra Virgin Olive Oil– We’re using just a tablespoon of oil to cook the vegetables. I use olive oil because it’s what I always have stocked. Sesame oil would be a good substitute, just keep in mind it is much stronger in flavor.
- Onion or Shallot, Garlic and Ginger– This trio creates our flavor base and provides a nice punch of antioxidants.
- Creamy Peanut Butter– A quality, natural peanut butter works best for optimal flavor. If you use salted peanut butter it will make the ramen extra salty so stick with unsalted if possible.
- Tamari- This provides savory umami flavor. Tamari is essentially just gluten-free soy sauce so feel free to use regular soy sauce if that’s what you have on hand. I like to use reduced sodium as it is plenty salty. Otherwise a soy-free option would be coconut aminos.
- Rice Wine Vinegar– A touch of acidity from rice wine vinegar rounds out the flavor profile. If you don’t have this on hand, a bit of lime juice would make a good substitute, albeit slightly sweeter.
- Coconut Sugar– Just a little bit of sweetness to balance out the salty acidity. You could use any kind of sugar you like but I love coconut sugar for its deep caramel flavor.
- Chili Garlic Sauce- If you like spice make sure not to leave this one out! You could replace it with crushed red pepper flakes if you don’t have chili garlic sauce on hand. Also, if your sauce is sweetened then feel free to omit the coconut sugar.
- Vegetable Broth- I’ve said it before and I’ll say it again, Better than Bouillon will forever be my go-to because of how flavorful it is. I linked to it above but please be aware that it is often much cheaper to purchase it in store!
- Miso Paste- Miso is a fermented soy product that adds even more umami flavor. Could you skip it? Yes. But I like to include it because I usually have some in my refrigerator. My favorite is this Miso Master Chickpea Miso which is lower in salt and soy-free.
- Ramen Noodles- I usually opt for Lotus Foods gluten-free ramen noodles because they’re whole grain and delicious but any kind will work. Just be aware if you’re using gluten-free to only cook as much as you plan to eat because they do not make for good leftovers.
- Suggested Toppings- Crushed peanuts, cilantro, green onion and sesame seeds all make for great toppings here!
How to Make Peanut Butter Ramen
Although the ingredient list might seem lengthy I promise this ramen is super easy to make. Chopping the onion, garlic and ginger and really the most time consuming part.
- Sauté the onion, garlic and ginger in the oil.
- Add the peanut butter, tamari, rice wine vinegar, chili paste and coconut sugar.
- Pour in the vegetable broth and simmer until slightly thickened.
- Add the cooked noodles, top with garnishes and enjoy!
Change It Up
Want more protein? Baked or fried tofu or peanut tempeh would be delicious.
Want more veggies? Sautéed mushrooms, steamed broccoli or asparagus would all be delicious.
Still Craving Peanut Butter?
- Peanut Soba Noodle Bowls
- Easy Peanut Tempeh
- Peanut Tempeh Lettuce Wraps
- Vegan Thai Peanut Curry
- One-Pot African Peanut Stew
- Peanut Butter Lover’s Chocolate Tart
- Healthy Chocolate Peanut Butter Candy Bars
Peanut Butter Ramen Recipe
- 1 tablespoon extra virgin olive oil
- 1 finely chopped small onion (or large shallot), about 1 cup
- 3 minced garlic cloves , about 1 tablespoon
- 2 inch knob ginger, grated and peeled (about 1 tablespoon)
- 3 tablespoons reduced sodium tamari, or coconut aminos for soy-free option
- 3 tablespoons creamy peanut butter
- 1 tablespoon rice wine vinegar
- ½ tablespoon coconut sugar
- 1 tablespoon chili garlic sauce, or pinch crushed red pepper flakes
- 2 cups vegetable broth
- 2 tablespoons chickpea miso paste, or white miso
- 10 ounces ramen noodles
- chopped roasted peanuts, cilantro, green onion, and sesame seeds, for serving (optional)
- In a large pot, warm the olive oil over medium heat. Add the onion (or shallot) and cook for about 3 minutes, until translucent. Next add the garlic and ginger and continue to cook for an additional 3-5 minutes.
- To the pot, add the tamari, peanut butter, rice wine vinegar, coconut sugar and chili garlic sauce. Reserve ¼ cup of the broth in a measuring cup or small bowl then add remaining broth to the pot and stir until smooth. Bring to a low boil then reduce to a simmer and cook for about 5, until broth mixture is slightly thickened. Turn off heat.
- Meanwhile cook the ramen noodles as directed on the package.
- Add the miso to the remaining broth and whisk until smooth. Pour into the large pot with the peanut butter broth. Add the cooked and strained ramen noodles to the broth. Serve warm garnished with sesame seeds, green onions, crushed peanuts and cilantro (optional), and enjoy!