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
For the Broth:
- 4 cups vegetable broth
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 1 tsp grated ginger
- 2 cloves garlic minced
- ½ tsp chili flakes optional
For the Tofu:
- 1 block firm tofu cubed
- 1 tbsp cornstarch
- 1 tbsp soy sauce
- 1 tbsp sesame oil
For the Ramen:
- 2 servings ramen noodles any vegan variety
- ½ cup mushrooms sliced
- ½ cup baby spinach
- 1 green onion chopped
- ½ cup shredded carrots
- 1 tbsp sesame seeds
Instructions
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.