Raw Vegan Ramen

Raw Vegan Ramen soup with sesame broth and walnut “meat” crumble.

This Raw Vegan Ramen is absolutely phenomenal. It’s both refreshing and totally filling, with deep flavors and awesome textures. This raw vegan soup is also healthy, easy-to-make, and fully customizable.

Listen. Nothing beats hot ramen soup. I wouldn’t even try to say that.

But there are days, when a raw vegan version can be just as exciting and satisfying, as the real thing. Firstly, because the flavors are spot-on. Secondly, because many toppings are just as good uncooked, as cooked. And lastly, because making ramen in a blender, in 2 minutes is really cool.

So if you like to try new things, experiment with recipes, or simply looking for something healthy, you’ll love this recipe!

Why Raw Vegan?

I don’t follow a raw vegan diet, but I do enjoy occasionally some raw vegan dishes. Mainly because I am absolutely fascinated by the art and creativeness of this way of cooking. Dishes like my Bolognese, Lasagne, Fettuccine Alfredo, Mozzarella, or Zucchini Rolls Ups are some of the most interesting dishes I’ve ever made.

Besides being clever and exciting, raw vegan recipes are also healthy and super refreshing for the summer time. This raw vegan ramen for example is energizing, light, satiating, and full of flavors. That’s exactly what I like to eat this time of the year.

Plus it’s an awesome bonus that you don’t have to turn on the stove if the weather gets hot.

How to make Raw Vegan Ramen…

Making Raw Vegan Ramen is very simple.

You start with putting your noodles into a bowl. Spiralized zucchini is an easy and cheap raw vegan noodle option. Or you can use store-bought raw vegan seaweed noodles, such as kelp or shirataki noodles. I like the combination of these noodles, because the different crunchy textures work really well together.

Of course, cooked noodles can be used here as well, if you don’t mind that your soup is not raw vegan anymore.

Just like with traditional cooked ramen soup, it’s best to prepare your toppings before making the broth. This way assembling your soup will be quick, things won’t get soggy or wilted, and your broth will be fresh and creamy. Or warm, in case you want it like that.

For toppings you can use whatever your heart desires. Or whatever you have at home. Because this soup is the perfect recipe to find purpose for some miscellaneous things in your fridge. Raw veggies, herbs, sprouts, nuts, or seeds are all awesome options.

Totally optional, but highly recommended: walnut minced “meat” crumble or mince. Minced tofu or tempeh “meat” is my favorite ramen topping, so I had to make a raw vegan version of that. Walnut minced “meat” crumble is actually super simple to make, but is such a cool extra, you’ll absolutely love it!

When everything is prepared you make the broth. All you need is a blender here.

Add tahini, sesame oil (omit if preferring oil-free), miso, tamari, garlic, ginger, chili, shallot, soaked dried mushrooms and their liquid, lime juice, and some water to your blender. Then process until nice, creamy, and extra smooth. You can add more or less water, depending on how thick you like your broth. I like my broth fairly thick and extra frothy, but you can go for a lighter version.

Taste the broth and season to your liking. Salt, pepper, extra lime juice, a little more chili, or a drop of raw agave syrup, whatever you are missing.

Now pour the broth over the noodles, then add your toppings and extras.

The best RAW VEGAN add-ons and toppings…

• Noodles: Kelp noodles, konjac noodles, or spiralized zucchini.
• Mushrooms: Enoki, shiitake, button, king oyster, or shimeji. Use them fresh, dehydrated, or marinated. If you have a sensitive stomach, you might wanna skip on these.
• Veggie minced meat: Made of walnuts (recipe below), sprouted beans, or mushrooms.
• Fresh veggies: Carrot, corn, zucchini, green onion, shallot, bok choy, cabbage, broccoli, green pea, radish, spinach, bell pepper, asparagus.
• Nuts or seeds: Black or white sesame seeds, peanuts, basil seeds, cashews.
• Herbs or sprouts: Thai basil, cilantro, basil, garlic chives, radish sprouts, broccoli sprouts, alfalfa sprouts, sprouted beans.
• Extras: Chili slices, nori sheet, lime slices, pickled cabbage, pickled ginger.

If you don’t plan on keeping your soup raw vegan…

• Noodles: Ramen, rice, glass, udon, or soba.
• Vegan meat options: Tofu, tempeh, store-bought meat or fish alternatives.
• Veggies: Roasted sweet potatoes or broccoli, lightly steamed bok choy or spinach, cooked edamame or green beans, baked aubergine slices.
• Extras: Toasted coconut flakes, chili sauce, edamame or chickpea crispies.

Customize it the way you like it!

This Raw Vegan Ramen tastes amazing! It’s deeply-flavored, bold, and creamy, with different textures and bites. However it’s also a super flexible and customizable recipe, so you can totally play around with it!

Don’t like tahini or sesame? Use peanut butter or cashew butter! Don’t have dried mushrooms at home? Simply drop a few fresh shiitake heads into the blender instead. Or skip the mushroom part altogether.

Play around with different herbs, spices and flavors, and get extra creative with your toppings! Slice, dice, chop, grate…make the textures interesting!

This Raw Vegan Ramen is extra refreshing on a hot summer day. But if you’d prefer something warming, simply heat up the broth, before serving. If you have a good high speed blender, you can process the broth a little longer until it’s nice and heated. Or just warm it all up in a pot. If you keep it at around 116 °F/45 °C, it’s gonna be technically still raw vegan.

But I also won’t tell anyone, if you make it accidentally warmer…

Print