Go Back
+ servings
Vegan Butternut Squash Ramen Easy Weeknight Dinner_MidPage

Vegan Butternut Squash Ramen

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!
4.13 from 16 votes
Print Pin
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Servings: 4
Calories: 395kcal

Equipment

  • Large pot
  • Medium pot
  • Colander
  • Immersion blender

Ingredients

  • 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

Instructions

Sauté the leeks:

  • Heat 1 tablespoon neutral oil in a large pot. Add the leeks and cook for 3 minutes.

Sauté squash:

  • 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.

To serve:

  • 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.

Nutrition

Calories: 395kcal | Carbohydrates: 62g | Protein: 13g | Fat: 12g | Sodium: 1273mg | Fiber: 8g | Sugar: 13g | Vitamin C: 73mg
Tried this recipe?Mention @triedandtruerecipes or tag #triedandtruerecipes so I can feature you in my feed!