Creamy Sunflower Ramen

If you’re a fan of rich, creamy ramen but want a plant-based twist, this Creamy Sunflower Ramen is for you. Inspired by chef Jonah Kim’s innovative vegan ramen, this recipe swaps traditional soy milk for homemade sunflower seed milk. The result? A deeply nutty, umami-packed broth that rivals any pork-based version.

What makes this ramen truly special is its simplicity. With just a handful of ingredients—fresh ramen noodles, shiitake mushrooms, baby bok choy, and a kick of shichimi togarashi—you’ll have a steaming, restaurant-quality bowl in no time. Plus, it’s endlessly customizable, so you can make it your own.

Why You’ll Love Creamy Sunflower Ramen

• Rich & Creamy – Sunflower seed milk creates a luscious, silky broth.
• Nutty & Umami-Packed – Layers of flavor from roasted shiitake, bok choy, and togarashi.
• Plant-Based & Dairy-Free – Perfect for vegans and those avoiding dairy.
• Easy to Make – No special equipment needed, just a blender and basic kitchen tools.
• Customizable – Add protein, extra veggies, or spice to suit your taste.

What You Need To Make Creamy Sunflower Ramen

To make this delicious ramen, you’ll need some pantry staples and fresh ingredients. The exact amounts can be found in the recipe card, but here’s what you’ll need:

For the Broth:

• Raw sunflower seeds (soaked)
• Water
• Vegetable broth
• Sea salt

For the Garnishes & Ramen:

• Fresh shiitake mushrooms
• Sunflower oil
• Baby bok choy
• Shichimi togarashi
• Fresh ramen noodles
• Sunflower sprouts

How To Make Creamy Sunflower Ramen

1. Make the Sunflower Broth
   • Blend soaked sunflower seeds with water until smooth.
   • Strain through a nut-milk bag, keeping the liquid.
   • Heat the sunflower milk with vegetable broth and salt, stirring occasionally.
2. Prepare the Garnishes
   • Roast shiitake mushrooms in sunflower oil at 400°F for 10 minutes, then slice.
   • Roast baby bok choy for 3 minutes until wilted.
3. Cook the Ramen
   • Boil salted water and cook fresh ramen noodles until just tender.
   • Drain and divide among serving bowls.
4. Assemble & Serve
   • Pour hot sunflower broth over the noodles.
   • Top with mushrooms, bok choy, and sunflower sprouts.
   • Add a sprinkle of shichimi togarashi for extra spice.

Commonly Asked Questions

Can I use store-bought sunflower milk instead?

Yes! If you’re short on time, store-bought unsweetened sunflower milk works as a substitute.

What can I use instead of sunflower seeds?

Cashews or almonds can create a similar creamy texture, but the flavor will be slightly different.

Can I make this gluten-free?

Absolutely! Swap ramen noodles for gluten-free rice noodles or zoodles.

How can I store leftovers?

Store the broth, noodles, and toppings separately in the fridge for up to 5 days. Freeze broth for up to 3 months.

Is this ramen spicy?

It has a mild heat from shichimi togarashi, but you can adjust the spice level to your preference.

Reprinted with permission from Mastering the Art of Plant-Based Cooking by Joe Yonan, copyright©2024. Published by TenSpeed Press, a division of Penguin Random House, LLC