This creamy vegan ramen is all the dinner inspiration you needed. Pumpkin puree makes our limited edition vegetarian coconut milk lemongrass broth extra creamy. Add your favorite ramen toppings and you've got yourself a warm, comforting bowl of ramen!

Our vegetarian coconut milk lemongrass ramen is sold out. We know, we're sad about it too. But as a substitute, you can add a splash of coconut milk to a cup of vegetarian vegetable ramen.

Add sauteed shiitake mushrooms, bell peppers, and tofu, a scoop of pumpkin puree, plus fresh cilantro and white sesame seeds over the top. The sweet and creamy flavors play off the super savory flavors in our broth. 

We invite you to not just enjoy a cup or bowl of ramen, but to join our larger community of foodies! Joining our ramen revolution is about embracing your inner chef, having fun, learning, and experimenting with flavor in an entirely different way. Learn more about Mike's Mighty Good here.

Mike’s Mighty Good noodles are steamed, not fried. By starting with the best noodles, you’ll get a perfect bowl of ramen.

Looking to stock up on ridiculously awesome instant ramen? Shop all our Mike’s Mighty Good craft ramen flavors on our site.

Check out our blog for more information, follow us on Instagram to stay up-to-date on the latest and greatest in the fabulous world of ramen noodles, and watch our TikTok videos for recipe inspiration and visual walkthroughs.

Plus, take a look at all our instant ramen recipes on our blog.

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This creamy vegan ramen is all the dinner inspiration you needed. Pumpkin puree makes our limited edition vegetarian coconut milk lemongrass broth extra creamy. Add your favorite toppings and you've got yourself a warm, comforting bowl of ramen!

Ingredients

• 1 Mike's Mighty Good coconut milk lemongrass ramen cup
• 2 tbsp vegetable oil
• 1 red bell pepper
• shiitake mushrooms
• 1 block extra firm tofu ( cubed )
• salt
• pepper
• 1/2 cup pumpkin puree
• chopped cilantro
• white sesame seeds

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Directions

1. Cut bell pepper into strips and saute in vegetable oil.

2. Cut stems off shiitake mushrooms and saute the tops in vegetable oil.

3. Saute tofu cubes in vegetable oil. Season with salt and pepper in the pan.

4. Bring water to a boil. Add in noodles from Mike's Mighty Good vegetarian coconut milk lemongrass cup. Cook noodles a few minutes.

5. Add in seasoning packet and oil. Scoop in pumpkin puree and mix together until creamy.

6. Add your ramen to a bowl. Assemble with toppings: bell pepper, mushroom, chopped cilantro, tofu, and white sesame seeds.