Creamy Ramen with Homemade California Walnut Butter

Course dinner, Main Course
Cuisine Japanese
Servings 4 Servings
Calories 394kcal
Author Vegan Punks


For the walnut butter:

  • 2 cups ~200g California Walnuts
  • Pinch of salt

For the ramen:

  • 4 cloves garlic – peeled and finely chopped
  • 1 tbsp ginger – peeled and finely chopped
  • 3 cups veg stock
  • 2 cups plant milk
  • 1 tbsp porcini mushroom powder
  • ¼ cup nutritional yeast
  • 4 tbsp walnut butter
  • 2 tbsp miso
  • 2 tbsp soy sauce
  • 200 g vegan ramen noodles – cooked & rinsed with cold water.
  • 1.5 cups sweetcorn
  • 120 g baby pak choi – halved and seared in a frying pan inside facing down
  • Tofu crumbles – 280g crumbled tofu fried with 1 tbsp minced garlic 1 tbsp minced ginger + 2 tbsp soy sauce


For the walnut butter:

  • Preheat the oven to 160°c / gas mark 3.
  • Evenly spread out the walnuts on a baking tray and roast for ~10 minutes – they should darken in colour and smell delicious, but be careful not to burn them.
  • Once roasted, add the walnuts to a blender and blend until smooth. This will take a couple of minutes – every 30 seconds or so, scrape down the sides of the blender to ensure none of the walnuts get missed.

For the ramen:

  • In a large wok or pan, add a splash of oil and bring to medium-high heat.
  • Fry the garlic and ginger until fragrant.
  • Add the veg stock and plant milk and bring to a simmer.
  • Stir in the mushroom powder and nutritional yeast, once mixed, add the walnut butter, miso and soy sauce. Stir until the walnut butter and miso have dissolved.
  • In large bowls, add the noodles and top with the broth. Spoon on tofu crumbles and sweetcorn, then add the pak choi.
  • Garnish with spring onions and optionally chilli flakes.


Calories: 394kcal | Carbohydrates: 27g | Protein: 22g | Fat: 21g | Saturated Fat: 2.4g | Fibre: 8.4g | Sugar: 8g