Vegan Ramen with Tofu Recipe
Forget sad instant noodles. This rich, slurp-worthy ramen comes packed with crispy tofu, umami-packed broth, and all the cozy vibes. It’s a hug in a bowl—except it won’t judge you for eating two servings. The broth is deeply flavorful, the noodles are perfectly chewy, and the toppings? They make it extra fancy (but, like, effortlessly). Whether you’re fighting off a cold or just need comfort food that won’t make you feel sluggish, this ramen delivers. So grab your chopsticks, embrace the noodle pull, and get ready to impress even the most skeptical of non-vegans.
Vegan Ramen with Tofu Recipe
A rich, savory ramen with crispy tofu, miso broth, and fresh toppings for the ultimate plant-based comfort meal.
Ingredients
Method
Prepare the Tofu:
- Toss tofu cubes with cornstarch and soy sauce in a mixing bowl.
- Heat sesame oil in a skillet over medium heat.
- Sear tofu for 3–4 minutes per side until crispy.
- Remove from heat and set aside.
Make the Broth:
- In a large pot, heat sesame oil over medium heat.
- Add garlic and ginger, then sauté for 1 minute.
- Stir in vegetable broth, miso paste, soy sauce, and chili flakes.
- Simmer for 10 minutes, allowing flavors to meld.
Cook the Noodles & Assemble:
- Boil ramen noodles according to package instructions, then drain.
- Add mushrooms and spinach to the broth, cooking for 2 minutes.
- Divide noodles into bowls, then ladle broth over them.
- Top with crispy tofu, carrots, green onions, and sesame seeds.
- Serve hot and slurp unapologetically.
Notes
Nutritional Information (Per Serving)
- Calories: 420
- Total Fat: 14g
- Saturated Fat: 2g
- Carbohydrates: 58g
- Fiber: 6g
- Protein: 18g
Vitamins & Minerals (Per Serving)
- Iron: 22%
- Calcium: 15%
- Vitamin C: 12%
- Potassium: 18%
- Magnesium: 14%
Tips for the Best Vegan Ramen
- Pan-fry the tofu a little longer for extra crispiness.
- Add a drizzle of chili oil for a spicy kick.
- Swap mushrooms for bok choy if you want more greens.
