September 6, 2022 Korean-Inspired Vegan Corn Cheese Ramen
A comforting, Korean-inspired vegan instant ramen with creamy corn, melty vegan cheese, and bold umami flavors — quick to make and unforgettable to taste.
Equipment
- 1 Mixing bowl for tossing cooked noodles
Ingredients
Main ingredients
- 2 packs instant ramen noodles for that slurp-worthy base
- 1 cup corn kernels fresh or frozen, sweet crunch
- ½ cup vegan mayonnaise creamy texture that melts in
- ½ cup vegan mozzarella cheese shredded, for gooey topping
- 2 green onions thinly sliced
- 1 tablespoon vegan butter to sauté
- 1 tablespoon soy sauce for umami punch
- 1 teaspoon sugar balances salty and sweet
- ½ teaspoon garlic powder subtle kick
- Pinch black pepper for mild heat and depth
- 1 teaspoon gochujang optional, for spicy note
Instructions
Instructions
- Cook instant ramen noodles according to package directions. Drain and set aside.
- Melt vegan butter in skillet. Add corn and sauté 3–4 minutes until slightly golden.
- Add soy sauce, sugar, garlic powder, black pepper. Cook for 2 minutes, stirring.
- Add cooked noodles and toss to coat with corn mixture. Lower heat to prevent burning.
- Add vegan mayonnaise and gochujang (if using). Mix until fully combined.
- Top with shredded vegan cheese and cover skillet 2–3 minutes to melt cheese.
- Remove lid and sprinkle sliced green onions. Serve hot, straight from pan.
Notes
Leftovers keep 3–4 days in the fridge. Reheat with added splash of liquid to retain moisture. Great for meal prep or freezing too.