Need a quick vegan ramen recipe? This vegan butternut squash ramen is loaded with flavor and lots of charred veggies for an easy weeknight dinner!
This vegan ramen recipe brings in all the best autumnal ingredients and turns them into a gorgeous, warming bowl of vegan ramen.
The foundation of this easy weeknight dinner is just a few simple components:
- Butternut squash broth: Leeks and butternut squash are simmered with soy sauce, mirin, sesame oil, chili oil, and shichimi togarashi along with stock and coconut milk.
- Charred vegetable topping: I used mushrooms and Brussels sprouts, but feel free to get creative! Try this recipe with charred shishito peppers, green beans, broccolini, or sugar snap peas.
- Noodles: This recipe uses ramen, but try it out with udon, soba, or even rice noodles!
How to make this vegan butternut squash ramen recipe:
First, prepare the broth. Sauté leeks and then add cubed butternut squash and cook for 6–7 minutes. Add the sauce ingredients–soy sauce, mirin, sesame oil, chili oil, maple syrup–along with stock or water. Bring to a boil and then simmer for 30 minutes until the squash is very tender.
Blend the broth until smooth and creamy and then add coconut milk and shichimi togarashi and simmer for an additional 10 minutes.
As the broth simmers, cook the noodles and then sauté the vegetables in a skillet until charred.
Serve it up by ladling the delicious broth over the noodles and piling the charred vegetables on top. It’s that easy!
Looking for more vegan recipes? Check my archives!
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Vegan Butternut Squash Ramen
- Large pot
- Medium pot
- Immersion blender
- 1 tablespoon plus 2 teaspoons neutral oil divided
- 2 small leeks white parts only, trimmed, rinsed, and thinly sliced
- 16 ounces butternut squash peeled, deseeded, and cubed
- ¼ cup low-sodium soy sauce
- 2 tablespoons mirin
- 2 teaspoons sesame oil
- 2 teaspoons maple syrup
- 1 teaspoon chili oil more or less to taste
- 5 cups water or low-sodium broth
- 1 teaspoon shichimi togarashi or use crushed red pepper to taste
- 15- ounce can coconut milk
- 8 ounces mushrooms sliced or torn depending on the variety
- 8 ounces Brussels sprouts trimmed and halved
- 16 ounces ramen noodles
- Salt and pepper to taste
- Shichimi togarashi optional, for serving
- Chili oil optional, for serving
Sauté the leeks:
- Heat 1 tablespoon neutral oil in a large pot. Add the leeks and cook for 3 minutes.
- Add the butternut squash to the leeks and season with salt and pepper. Cook for 5–6 minutes until it just begins to brown around the edges.
Simmer the broth:
- Add the soy sauce, mirin, sesame oil, and maple syrup and toss to coat. Pour in the stock or water and bring to a boil. Reduce heat and simmer for 30 minutes until the squash is very tender.
Blend the broth:
- Use an immersion blender to blend the broth until smooth and creamy. Pour in the coconut milk and shichimi togarashi and simmer for 10 minutes—taste and season to preferences.
Cook the vegetables and noodles:
- Bring a pot of water to a boil and cook the noodles according to package instructions. Drain and set aside.
- Heat the remaining 2 teaspoons oil in a skillet over medium-high heat. Add the mushrooms and cook for 4–6 minutes (depending on variety) until they brown and crisp up. Add the brussels sprouts and continue cooking until they car and begin to soften, about 8–10 minutes depending on the size. Adjust the heat as necessary to prevent them from burning—season with salt and pepper.
- Divide the cooked noodles between bowls and ladle the broth into the bowl. Pile the charred vegetables on top and garnish with more shichimi togarashi and a drizzle of chili oil.