This tomato ramen noodle soup is creamy, satisfying, and vegan. It’s incredibly easy to make and your whole family will find themselves begging for another serving.
One of my sons first words was “noo noos”, and I’m pretty sure he was trying to tell me he wanted noodles. If you’re looking for a recipe that picky eaters can enjoy, this creamy broth might just fit the bill.
He would sit in his high chair with ramen noodles, shoving handfuls into his mouth while slurping and laughing. It was too cute. No matter how old he gets, I’ll always call them “noo noos” while talking to him. Now he can say “noodles”, and I know exactly what he wants.
Check out more family friendly vegan recipes.
Another reason this tomato ramen recipe is great is because you can literally throw any healthy ingredient into the broth. Ingredients such as spinach, kale, sprouts, and carrots all compliment this recipe really well. Whatever you or your family prefers works perfectly! My husband and kids love when I make this recipe for lunch or dinner.
About the ingredients for this soup
- Tomatoes – Canned tomatoes and tomato paste are what makes this recipe tomato ramen. There is something so comforting about creamy tomato soup, and this vegan version is no exception. Canned tomatoes are also really affordable. For an even healthier soup, find some versions that are “no salt added”. You could use fresh tomatoes, but it significantly increases the time this soup takes to prepare.
- Coconut milk – I love the consistency and flavor of coconut milk when cooking vegan recipes. If you don’t like coconut, you can substitute for soy. But, the texture and thickness will be different. I like using Thai Kitchen Coconut Milk, Unsweetened.
- Vegetable broth – This is the base of the soup. Use any brand you prefer. If you’re not vegan, you could also swap the vegetable broth out for beef broth for a more savory flavor.
- Onion & Garlic – Onion and garlic really level up the flavor of this recipe. I ran out of fresh garlic once and did substitute garlic salt, but it was not the same. So, I recommend using the freshest garlic you can for the best tasting recipe.
- Ramen noodles – Use any brand you want for the ramen noodles. They’re really easy to find in any local supermarket. Asian food markets also have the best selection and their prices can’t be beat.
- Spinach – I love sneaking spinach into any meal that I can. Plus, it practically disappears when it’s cooked. So, you can add a whole lot and it doesn’t alter the flavor all that much.
- Sugar – A tiny bit of sugar helps to balance out the acidity of the tomatoes. You may not think it makes a huge difference, but it really does! If you are watching your sugar intake, you can omit it or substitute it with your favorite sweetener.
Variations and substitutions
- If you don’t have spinach on hand, you can substitute any veggie of your choosing. Great options include kale, cabbage, broccoli, mushrooms and baby bok choy.
- If you don’t like coconut milk, you can use soy milk instead. But, the texture will be very different as coconut milk adds a thicker and creamier texture to the soup.
- Crushed red pepper and oregano are a “must” for me when it comes to this recipe. But, you can experiment with different spices and make it your own. Try a pinch of cayenne for a bit of spice.
Creamy Vegan Tomato Ramen Soup
- 2 Tbsp olive oil
- 1 Medium sweet onion very thinly sliced
- 3 Cloves fresh garlic Minced
- 4 14 oz cans whole tomatoes in their juice
- ¼ Cup tomato paste
- 1 Cup vegetable broth
- ⅔ Cup full fat coconut milk from the can or soy milk if you don’t like coconut
- 1 Tbsp sugar
- ¼ Tsp crushed red pepper
- ¼ Tsp celery seed
- ¼ Tsp dried oregano
- ¼ Tsp salt
- ¼ Tsp black pepper
- 24 Oz ramen noodles dry
- 3 Cups spinach
Prepare the broth
- Sauté the onions and garlic until brown in a large pot
- Add in the tomatoes and bring to a simmer
- Stir in vegetable broth, milk, sugar and spices
- Start breaking apart the tomatoes with the back of a fork
- After cooking the tomatoes down for 10 minutes transfer the broth to a blender and blend into purée
- Transfer back to your pot, return to a simmer and cook ramen noodles in the broth for 5 minutes
- Add the spinach for the last 2 minutes of cooking
Prepare the noodles
- Cook the ramen noodles according to the package directions, then spoon broth over cooked noodles and enjoy.
More Recipes For Picky Eaters
- Pumpkin Soup With Sprout Noodles