I’ve been intentionally adding more greens into my meals lately—into smoothies, tofu scrambles, and now this easy creamy spinach vegan ramen. It’s my favorite way to enjoy a big pile of spinach. The base blends four cups of fresh spinach with silken or firm tofu and full-fat coconut milk for richness. Green or yellow curry paste adds depth, and the mixture is cooked with shallot and garlic, then thinned with vegetable broth. The result is an incredibly flavorful green broth that you pour over vegan ramen noodles and top however you like.
What You Need For This Easy Vegan Ramen:
- Neutral oil: I used canola.
- Shallot and garlic: The aromatic base for the broth.
- Curry paste: Green or yellow works best.
- Silken or firm tofu, spinach, coconut milk: Blended to create the creamy soup base.
- Vegetable broth: Used to thin the blended base to a soup consistency.
- Ramen noodles: Use vegan noodles.
- Optional toppings: Agave for sweetness, wilted spinach, fried shallots, sesame seeds, chives, or any protein you prefer.
Once you ladle the vibrant green broth over noodles you can personalize each bowl. Add extra protein, more greens, crunchy fried shallots or garlic, sesame seeds, and fresh chives. The whole meal comes together in about 15 minutes, making it ideal for busy evenings. It delivers a good balance of protein and nutrients—vitamin C, iron, vitamin B6 and calcium—while remaining comforting and flavorful.
Why Should You Make This Noodle Soup?
- Quick to prepare—about 15 minutes active time.
- Delicious and an easy way to eat more greens.
- The spinach-coconut-tofu broth is creamy and satisfying.
- Highly customizable with different toppings and proteins.
- Flexible recipe: you can substitute other leafy greens if needed.
Easy Creamy Spinach Vegan Ramen
Print Recipe
Ingredients
- 1/2 Block(8oz) Silken or firm tofu
- 1 Can(14 oz) Full fat coconut milk
- 2 Tablespoons Green or yellow curry paste, vegan
- 4 Cups Fresh spinach
- 1 Tablespoon Neutral oil, I used canola
- 1 Large Shallot, diced
- 4 Cloves Garlic, chopped
- 3 Cups Vegetable broth
- 1 teaspoon Agave syrup
- Salt and pepper to taste
- 6 Ounces Ramen noodles, vegan
Optional Toppings
- Fried shallots
- Wilted spinach
- Sesame seeds
- Chives
Instructions
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Start the broth: add the tofu, coconut milk, curry paste, spinach and a few pinches of salt to a blender. Blend on high, scraping down the sides as needed, until completely smooth. Set aside.
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Heat the oil in a large pot over medium. Add the shallot and garlic and sauté until the shallot is translucent, about 2 minutes.
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Pour the blended spinach mixture into the pot and stir to combine. Add the vegetable broth, agave, and a pinch of salt and pepper.
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Bring to a simmer, reduce heat to medium-low, and let simmer for 10–15 minutes, stirring occasionally.
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While the broth simmers, cook the ramen noodles according to package instructions and drain.
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Taste the broth after simmering and adjust seasoning with salt and pepper as needed.
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Divide the cooked noodles among four bowls, pour the hot broth over the noodles, add desired toppings, and serve immediately.
Video
Nutrition
