Vegan Creamy Cauliflower Ramen

A bowl of Vegan Cauliflower Ramen topped with edamame, sweetcorn, roasted cauliflower, tofu, spring onions and chilli oil on top of a yellow napkin

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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.

Prep Time15

Cook Time30

Total Time45

Course: Dinner, Main Course

Cuisine: Japanese

Diet: Vegan, Vegetarian

Keyword: cauliflower, chilli oil, coriander, edamame, garlic, miso, ramen, root ginger, soy milk, soy sauce, spring onion, sweetcorn, tofu, vegetable stock

Servings: people

Calories: 592.93kcal

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.

Nutrition