Butternut Squash Vegan Ramen (Instant Pot + Stovetop)
This quick & easy autumn-inspired vegan ramen bowl is filled with nutritious and delicious butternut squash for a creamy texture and comforting flavor. Whether using rice, traditional ramen, or miracle a.k.a. shirataki noodles, this gluten-free vegan ramen dish can be made in an Instant Pot pressure cooker or on the stovetop for a super healthy and delicious noodle bowl of goodness!
This creamy, comforting vegan ramen bowl is filled with heartwarming spices for a soothing take on ramen that suits a wide variety of toppings of choice. Bonus: you can quickly make it on the stovetop or Instant Pot for ease and convenience!
This Vegan Ramen Recipe is
-
Creamy, soothing and comforting.
-
Slightly spicy with warm spice notes.
-
Versatile, allowing for a wide variety of toppings and your choice of noodles.
-
Super quick and easy to make.
-
Reheats well for the perfect leftovers or meal prep idea.
-
Gluten-free, dairy-free, vegan, nut-free, soy-free, refined sugar-free.
Ingredients Needed to Make Butternut Squash Ramen
-
Butternut squash.
-
Onion.
-
Water or broth.
-
Spices.
-
Apple cider vinegar.
-
Noodles.
-
Toppings.
Vegan Instant Pot Ramen Topping Ideas
-
As shown with miracle noodles, poblano pepper slivers, green onion, pumpkin seeds and fresh peppermint leaves.
-
Any variety of raw or cooked vegetables — mushrooms, broccoli, tofu, green beans, sweet potatoes, onion, peppers, cabbage, radish, kale, spinach, peas, etc.
-
Any variety of fresh herbs — basil, mint, cilantro, dill, rosemary, etc.
-
Any protein of choice — we like nuts, seeds and/or tofu.
-
Our favorite ramen noodles — rice ramen or shirataki noodles.
Tips for Making Butternut Squash Vegan Ramen Bowl
-
This Instant Pot ramen recipe also works great with acorn squash as a substitute for the butternut squash. Acorn squash lends a slightly nuttier flavor.
-
The whole cloves can be removed before serving your ramen bowl, if you would prefer. The cloves infuse the broth with flavor and turn quite soft after being cooked.
-
I really like the pungency of red onion in this broth, but white or yellow onion can be used in a pinch!
-
Avocado or sunflower seed oil works well as a replacement for the coconut oil if you would prefer.
-
The noodles as shown in the photos are these. We also like these noodles.
-
See the ‘Topping Ideas’ section above in this post for topping suggestions for this ramen recipe. The sky’s the limit!
-
This vegan ramen recipe stores well in airtight containers in the refrigerator for up to 3 days. Store the broth and the noodles separately.
-
To reheat and serve: heat the broth in a pot on the stovetop over medium heat until warmed throughout. Pour broth over prepared noodles and top as you wish.
More Vegan Noodle Recipes
Spicy Roasted Red Pepper & Chipotle Pumpkin Seed Pasta Bowl (Vegan, Gluten-Free)
Spicy Pumpkin Seed Butter Pad Thai (Vegan, Gluten-Free, Soy-Free, Nut-Free)
Spicy Chimichurri Chickpea Pasta Bowl (Vegan, Gluten-Free)
Butternut Squash Coconut Curry Rice Noodle Soup
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
Butternut Squash Vegan Ramen (Instant Pot + Stovetop)
Ingredients
- 1 tablespoon coconut oil
- 1 red onion finely chopped
- 4 whole cloves
- 1 butternut squash peeled and cubed
- 4 cups vegetable broth or water
- 1/2 teaspoon ground turmeric
- 1/4 teaspoon ground black pepper
- 1/4 teaspoon red chili flakes
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon apple cider vinegar or lemon juice
- sea salt or pink salt to taste
- 1 package noodles of choice pre-preprared according to package instrutions (7-10 oz)
- toppings of choice see suggestions in post above
Instructions
- Instant Pot Instructions
Press the saute function button on the Instant Pot pressure cooker. Add coconut oil, onion and whole cloves to the pot. Saute for 5 minutes, or until onions are turning translucent. Press cancel button.- Add butternut squash, water/broth and spices. Place lid on Instant Pot, set vent to the sealing position. Cook on manual high pressure for 6 minutes.
- Release pressure after 5 minutes.
- Stir in vinegar or lemon juice.
- Using an immersion blender or a blender, blend contents of pot until smooth.
- Salt to taste.
- Place pre-prepared noodles in a bowl. Cover with butternut squash broth, top off with toppings of choice. Enjoy!
Stovetop Instructions
Heat oil in a pot over medium heat.- Saute onion and cloves in oil.
- Pour in broth/water, butternut squash, and spices.
- Turn heat to high, bring to a boil, cover, reduce to simmer.
- Simmer for 7-11 minutes or until the squash is fork-tender.
- Blend until smooth. Add vinegar or lemon juice.
- Salt to taste.
- Pour over pre-prepared noodles and top as you desire.
- Enjoy!
Made this! The broth is thick and creamy from the squash which gives it a faux richness without being fatty, something I didn’t like from some ramen broths. Loaded up with cabbage, green beans, air-fried smokey tofu, and pumpkin seeds. 😋
To make it more brothy, I added the Miso Ginger Broth from Trader Joe’s, as I was looking for a way to use it. And then to add umami, I used Yondu seasoning, which is works great as a fish sauce substitute for that fermented savory flavor without the fishiness.
This soup looks amazing! We devour homemade ramen in our home during the cooler months so I can’t wait to add this one to the mix.