1 January 2022

Creamy Vegan Satay Ramen

Creamy satay broth, lightly spiced and made with peanut butter and coconut milk, served with ramen noodles, smoked tofu, shiitake mushroom and greens, for a deliciously creamy bowl of satay ramen. 

Super easy and simple to make and nourishing for both your body and soul. This ramen is full of flavour and a perfect balance of comforting and healthy, for a delicious bowl of ramen for you to enjoy this Veganuary and beyond. 

You can easily adjust to your likings or what you have available and still make an incredibly delicious bowl of satay ramen. Brothy soups are one of my all-time favourite dishes, whether that be Pho, Miso Ramen, or this White Bean Orzo Soup - I just feel so warmed and nourished afterward, it always feels like a hug in a bowl.

For a recipe reel of this satay ramen and to share your recreations with me, check out my Instagram @euphoricvegan.

Click here for printer-friendly version 

Creamy Vegan Satay Ramen | Serves: 4 | Time: 30 mins

You'll need

  • Large saucepan/stew pot 
  • Saucepan
  • Cast iron/ frying pan
  • Colander
  • Chopping board
  • Knife
  • Jug 
  • Ladle 
  • Spatula



  • 2 tbsp sesame oil
  • 4 spring onions
  • 2-inch piece ginger
  • 2 cloves garlic, minced
  • 1 red chili
  • 120g shiitake mushrooms
  • 1/3 cup crunchy peanut butter
  • 1/2 can coconut milk
  • 1 tbsp soy sauce
  • 1 tbsp vegan bouillon powder
  • 2 tsp maple syrup
  • 1.5 tsp medium curry powder
  • Pinch turmeric
  • 1.5L water
  • Juice 1/2 lime
  • Salt, to taste

Noodles & toppings:

  • Sesame oil
  • 4 nests ramen noodles
  • 1 block smoked tofu
  • 200g tenderstem broccoli 
  • 200g pak choi
  • 200g mangetout
  • 2 spring onions
  • White & black sesame seeds
  • Handful coriander leaves
  • 1 red chili 


  1. Slice the spring onion, peel and finely chop the ginger, peel and mince the garlic and finely chop the chili. 
  2. Heat the large pan on a medium heat, add a splash of sesame oil then your chopped veg and the shiitake mushrooms. Cook for 5-10 mins stirring often. 
  3. Meanwhile, mix the peanut butter, coconut milk, soy sauce, bouillon powder, maple syrup, curry powder and turmeric together in a jug. 
  4. Once the aromatics have cooked, reduce the heat and add in the peanut butter mixture, stir around the pan then add in the water and juice of 1/2 a lime. Then let it come up to temperature and simmer for 15-20 mins with the lid on but slightly ajar. Just before serving, stir through the mangetout and turn off the heat. 
  5. Heat a cast iron or frying pan up on a high heat with a splash of oil. Add the broccoli and cook until tender and charred. Then quarter the mangetout and cook until visibly charred and season the veg with a little salt or soy sauce. 
  6. Cook your noodles to package instructions and then drain, toss in a little sesame oil so they don't stick together and leave to one side. 
  7. Slice the tofu into pieces, slice the spring onions and chili and gather your sesame seeds and coriander leaves for garnish. 
  8. To arrange the bowls, start with noodles in each bowl, then ladle in the broth. Arrange the tofu, broccoli and pak choi on top, then garnish with the spring onion, sliced chilli, sesame seeds and coriander leaves. Serve up and enjoy! 
Cassidy xx