This Vegan Creamy Cauliflower Ramen is made with roasted whole cauliflower, miso, soy milk, sweetcorn, edamame, and crispy tofu. It's a comforting dairy-free ramen recipe. Get the recipe below.
This Vegan Creamy Cauliflower Ramen is proof that comfort food can be both indulgent and thoughtful. With a silky, savoury broth made from roasted cauliflower, miso, soy milk and vegetable stock, this dish delivers deep umami flavour without relying on dairy.
One of the key ideas behind this recipe is using the entire cauliflower, not just the florets. I'm conscious of just how much food waste I create and so consciously trying not to throw perfectly good vegetables away. Too often the cauliflower leaves are discarded even though they're edible and really flavourful!
When roasted, cauliflower leaves become slightly crisp and deeply savoury, adding complexity to the broth and texture to the final bowl. Using the whole vegetable not only reduces food waste but also makes the most of the cauliflower's natural sweetness and earthiness.
Roasting the cauliflower before blending it into the soup base is what really sets this ramen apart as the caramelisation adds depth and richness. Once blended, the creamy cauliflower broth is poured over springy ramen noodles and served with crispy tofu, sweetcorn, edamame, spring onions, chilli oil and fresh coriander. It's comforting, elegant and surprisingly simple to make.
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Ingredients
It's a long shopping list but every ingredient is worth it. You'll need:
- Cauliflower
- Olive oil
- Salt
- Miso paste
- Soy sauce
- Unsweetened soy milk
- Vegetable stock
- Garlic
- Root ginger
- Ramen noodles
- Tofu
- Sweetcorn
- Edamame
- Spring onions
- Chilli oil
- Coriander
Step-by-step instructions
- Step 1: roast the cauliflower florets and leaves along with the tofu until crispy around the edges. Place the tofu to one side and keep warm.
- Step 2: blend most of the cauliflower with the miso, soy sauce, soy milk and stock.
- Step 3: fry garlic and ginger until fragrant.
- Step 4: pour the blended soup over the garlic and ginger and add the sweetcorn and edamame. Simmer gently.
- Step 5: cook the noodles separately while the soup simmers.
- Step 6: assemble the ramen by pouring the soup over the drained noodles and topping with the tofu, veggies, chilli oil and coriander.
Substitutions
You can make the following swaps and still have a delicious bowl of ramen:
- Sweetcorn: baby corn or diced carrot will also bring sweetness and crunch to the dish
- Edamame: broad beans or green peas also work well
- Soy milk: try coconut milk or cashew milk in a pinch
- Tofu: swap for tempeh or crispy chickpeas
Variations
These variations will put a spin on the dish:
- Spicy: add chilli paste to the broth or drizzle over extra chilli oil and serve with fresh red chillis
- Extra veg: pak choi or Tenderstem broccoli would also work well
- Mushroom ramen: blend roasted mushrooms into the broth for an earthy flavour
Equipment
I feel like I always make a mess in the kitchen when I'm making ramen. There will be a fair amount of washing up required once you're finished with this recipe!
- Baking tray or roasting tin
- High speed blender
- Large sauce pan
- Frying pan
- Knife
- Chopping board
- Ladle
Storage
If you do want to make this ahead of time then store the broth separately from the noodles or they will get mushy.
They will keep in the fridge for up to 3 days. The broth can also be frozen for up to 2 months. Just be sure to reheat gently and add stock if needed.
Top tip
Adding the sweetcorn and edamame directly to the simmer broth means they absorb flavour without overcooking.
Frequently asked questions
Yes! They are a great ingredient to use. Add them straight to the broth, no need to defrost.
They're best added at the end for freshness and crunch.
The recipe
Vegan Creamy Cauliflower Ramen
Equipment
- Baking tray
- Blender or food processor
- Large saucepan or pot
- Frying pan
- knife
- chopping board
- ladle
Ingredients
- 1 large cauliflower with leaves
- 350 g firm tofu cubed
- 1 tablespoon olive oil
- 1 pinch salt
- 3 tablespoon miso paste
- 2 tablespoon soy sauce
- 500 ml unsweetened soy milk
- 750 ml vegetable stock
- 3 cloves garlic minced
- 1 tablespoon root ginger grated
- 150 g sweetcorn
- 150 g edamame
- 200 g ramen noodles
- 4 spring onions
- 2 tablespoon chilli oil
- 1 bunch coriander leaves only
Instructions
- Preheat the oven to 200C / 400F / gas mark 7. Toss the cauliflower florets and leaves and the cubed tofu with olive oil and salt. Roast until tender and deeply golden. Set some of the cauliflower and all of the tofu aside for topping.
- Add most of the roasted cauliflower to a blender with miso paste, soy sauce, soy milk, and vegetable stock. Blend until completely smooth.
- In a large pot, gently fry the garlic and ginger in oil until fragrant but not browned.
- Pour the blended cauliflower soup into the pot. Add the sweetcorn and edamame, then simmer gently for 5–10 minutes.
- Cook ramen noodles according to packet instructions, then drain well.
- Divide noodles between bowls. Ladle over the hot broth, then top with fried tofu, reserved roasted cauliflower, spring onions, chilli oil, and fresh coriander.
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