Easy Recipe: White Bean Creamy Ramen Noodles

Yes, you heard me right. CREAMY RAMEN. I have been dying to try something like this and it has been a dream to create. GET YO BOWLS READY for this soupy wonder.

Ramen, oh how I love thee. When it gets so cold in NYC that you can feel it in your bones, ramen seems to be the only thing that comes to my mind to warm me up. I have been craving a creamier version of the favorite so decided to create this recipe to warm your souls. I used white beans to create that creamy goodness that was surprisingly delicious with mushrooms and loaded with more good for you veggies.

If you happen to not like any of these veggies, you can sub out with your favorites! I added a secret ingredient that ties everything together. Check out the recipe below!


Veggie Filled

White Bean Ramen Noodles

This simple, amazing creamy ramen is perfect for these cold winter nights! Using only one pot makes this a perfect simple dinner for anyone in a rush.

  • 1 15 oz Can Cannelloni Beans
  • 4 Cups Vegetable Broth (more or less for more liquidy soup)
  • 1 cube Not Chick’n Cubes – we found ours at Whole Food’s
  • 3 Cloves Garlic
  • 1 tbsp Ground Ginger
  • 1/4 tsp Salt (more or less to taste)
  • 1/4 tsp Ground Black Pepper (more or less to taste)
  • 2 tbsp nutritional yeast (optional)
  • 1 tbsp Extra Virgin Olive Oil or Sesame Oil
  • 1/2 Cup Yellow Onion Sliced Coarsely
  • 1/2 Cup Shiitake Mushrooms Sliced 1/4 in
  • 2 Packages Koyo Ramen Noodles or your favorite
  • 1/2 Cup Broccoli
  • 1/2 Cup Acorn Squash
  • 2 tbsp Scallions (Garnish)
  • 1 tsp Black Sesame Seeds (Garnish)
  1. Peel garlic and place in Blender. Open can of beans along with all spices and 2 cups of vegetable broth. Blend on high until smooth. Set aside until ready to use.
  2. Cut onions and mushrooms on cutting board. Put olive oil in pot on medium heat. When oil is hot place onions in pot. When golden, place sliced mushrooms in pot. Add a pinch of salt and pepper and stir occasionally until mushrooms are brown. Sould be around 10 minutes. Meanwhile, turn oven on 375 degrees.
  3. While onions and mushrooms are cooking, cut broccoli and acorn squash slices. I used no oil with parchment paper but you can use a little olive oil if you’d like. Place on baking sheet season with a pinch of salt and pepper and place in oven for 15 minutes.
  4. Back to the pot, when mushrooms are brown add blended sauce and 2 more cups of vegetable broth. Turn on low to simmer. Stir occasionally over 10 minutes.
  5. After 15 minutes, check on broccoli + squash. If squash is soft, time to pull out and place in sauce mixture. Add 2 packages of ramen noodles! when noodles are soft after 7 minutes, you are good to go for garnishing!
  6. If you would like more liquid you can add water or vegetable broth. We like our ramen on the less liquid side.

** Not-Chick’n Cubes are our favorite secret weapon for cooking. It gives the tastiest flavor to soups, beans, sauces.. pretty much anything.

This recipe is totally doable and not scary at all. I was surprised that it turned out so delicious on the first go! And of course, it is all vegan and cruelty-free. I like to add sesame seeds to give it a little authentic flare but you can garnish with anything that makes your heart sing!

YUM YUM! What do you think of this recipe? It is one of my favorite creations so far <3

X Hilary


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