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vegan tofu ramen noodles shiitake mushrooms
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5 from 1 vote

Vegan Tofu Ramen

The best homemade vegan tofu ramen. Crispy extra-firm tofu cooked with ramen noodles cooked in a delicious miso broth in under 30 minutes.
Course Main Course
Cuisine Japanese
Diet Vegan
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 2

Ingredients

Broth

  • 1 tbsp sesame oil
  • 2 cloves garlic minced
  • 1 inch fresh ginger finely chopped
  • 2 tsp miso paste
  • 1 red chili pepper finely sliced
  • ½ cup dried shiitake mushrooms
  • 1 carrot finely sliced into matchsticks
  • 2 tbsp dark soy sauce
  • 8 cups vegetable stock

Ramen

  • 1 package extra-firm tofu drained and pressed
  • 1 tbsp cornstarch
  • 1 tbsp vegetable or sunflower oil
  • 1 package ramen noodles
  • 2 green onion chopped

Topping

  • 2 baby bok choi
  • 1 oz bean sprouts

Instructions

For the Broth

  • Heat oil in a large pot over medium-low heat. Add the minced garlic and chopped ginger, and sauté for 3-4 minutes.
  • Add carrot matchsticks, red chili, miso paste, shiitake mushrooms, and dark soy sauce. Cover with vegetable broth and bring to boil. Reduce heat and simmer.

For the Ramen

  • Cut the pressed tofu into cubes, about ½-inch wide. Add to mixing bowl and toss in cornstarch.
  • Heat oil in a pan or skillet over high heat. Add tofu and fry until crispy, about 2-3 minutes on each side. Remove from pan and set aside in a bowl, and cover.
  • Cook the ramen noodles for about 1 minute less than package instructions. Drain.
  • Add the fried tofu, ramen noodles, bok choi, and green onions to the broth. Simmer for 2-3 minutes.
  • Serve hot, topped with bean sprouts and green onion garnish