Coconut Ramen Recipe

ramen soup bowl food noodles vegan plant-based

Coconut Ramen Recipe

This is the ultimate reset Ramen - A bowl of tasty energising goodness! You can serve this punchy soup as it is or with cooked noodles or rice. Make it your own by adding whichever veggies you fancy - shredded kale, leeks, watercress or cauliflower!


Ingredients for 2-3 people:

1 pack of Udon or Rice noodles 

1 tin of coconut milk

1 vegetable stock cube

1 shallot, peeled and finely diced

1 - 2 chillis, seeds removed and finely sliced

2 cloves of garlic, peeled and grated

1 big thumb sized piece of ginger, peeled and grated

2 big handful of mushrooms, finely sliced or 1 punnet of exotic mushrooms

1 courgette, cut in half and finely sliced

1 big handful of Tenderstem broccoli, roughly chopped

1 bag of spinach

Tamari sauce

1 lime



  1. Get all your ingredients ready and prepared to cook.
  2. Cook your noodles according to the instructions on the packet an set aside. 
  3. Place a large saucepan over a medium to high heat. Pour in the tin of coconut milk, crumble in the stock cube and then add 2 tins worth of fresh water to the pot. Let the coconut milk melt and the liquid come to a gentle simmer, stirring now and then.
  4. Add the diced shallot, chilli, grated garlic and ginger. Let the broth carry on gently bubbling for 5 minutes to allow all the punchy ingredients to flavour the liquid.
  5. Pour in 1 tablespoon of Tamari sauce and scatter in mushrooms and courgettes then bring the liquid back to a gentle bubble for 2 or 3 minutes.
  6. Add the spinach and let it wilt into the ramen.
  7. Cut the lime in half, squeeze the juice over the ramen. 
  8. Pile the noodles into warm bowls and pour over your coconut veggie broth.