Easy Vegan Ramen
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This vegan ramen features tofu, veggies, and noodles in a rich, savory broth. It’s hearty, flavorful, and so easy to make!
Why settle for instant ramen when this vegan version has all the comfort and flavor but with better-for-you ingredients?
You’ll be surprised how easy it is to whip up a bowl of crispy tofu, chewy noodles, and tender veggies in a silky, umami broth.
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Feeling extra hungry? Enjoy a bowl of these vegan ramen noodles with vegan stir fry or vegan fried chicken!
Why You’ll Love This Vegan Ramen Recipe
- From the tofu to the noodles, this veggie ramen is a breeze to make.
- With its rich, creamy broth and hearty veggies, this vegan ramen is as comforting and satisfying as traditional ramen.
- This tofu ramen is adaptable! Try it with seasonal veggies or get creative with whatever’s in your kitchen.
Ingredients And Substitutions
For the tofu:
Olive oil – To get the tofu nice and brown.
Extra firm tofu – Extra-firm and firm tofu cubes are perfect for this dish because they won’t fall apart easily.
Toasted sesame oil, salt, and black pepper – To give the tofu cubes extra flavor.
For the ramen noodles:
Ramen noodles and boiling water: There is no need to overthink the cooking process for the noodles. Just follow the package instructions! And to prevent the cooked noodles from sticking together, toss them with a drizzle of sesame oil.
For the broth:
Olive oil – For cooking the aromatics.
Yellow onion and fresh ginger – The base for the flavorful broth.
Enoki mushrooms – Use your favorite mushrooms! You can also add white miso paste for more umami flavor.
Baby bok choy – Their leaves wilt beautifully, and the tender stems add a nice crunch to the rich and umami-packed silky broth.
Vegetable broth – Makes a wholesome and tasty base for this vegan ramen. Soup packets, who?
Hoisin sauce – Adds complexity to the vegan broth with its salty-sweet flavor.
Curry powder – The spices and seasonings are up to you, but curry’s warm, aromatic flavor profile adds an exciting twist to the rich ramen broth.
Full-fat coconut milk – Our secret ingredient for a really great vegan ramen! It makes the finished broth consistency richer, thicker, and slurp-worthy.
Lime, fresh cilantro, and red chili pepper slices – Make your homemade ramen bowl look and taste even better with garnishes.
Tips For Making This Recipe
Noodles You Can Use
Switch up the noodles in this vegan ramen recipe! Udon noodles are satisfyingly thick and chewy, while soba noodles‘ nutty flavor is perfect with the savory broth.
Avoid Soggy Noodles
Cook the ramen noodles separately, so they don’t soak up too much broth.
Storage Tips
This tofu ramen is best enjoyed fresh, but you can refrigerate the components separately in airtight containers for up to 4 days.
Tofu Ramen Recipe FAQs
Are ramen noodles vegan?
Ramen noodles are usually vegan, but it’s best to check the ingredients to ensure they don’t contain eggs or other animal products.
Is this vegan ramen recipe gluten-free?
You can make this tofu ramen gluten-free using gluten-free noodles, such as rice noodles. Don’t forget to check your condiments!
What to put in veggie ramen?
You can load up your vegan ramen with wholesome vegetables like shredded carrots, bean sprouts, corn, and snow peas. Or, for extra oomph, add delicious toppings like green onions, sesame seeds, crumbled nori, or chili oil to your bowl of ramen.
What to put in vegan ramen for protein?
Can you freeze homemade vegan ramen?
I don’t recommend freezing this vegan tofu ramen, as the noodles and tofu will likely turn mushy after thawing.
More Delicious Vegan Main Dish Recipes
- Vegan Chicken Noodle Soup
- Crockpot Minestrone Soup
- Vegan Tortilla Soup
- One Pot Classic Mushroom Vegan Bolognese Sauce
- Vegan Spaghetti Squash Alfredo
I found this recipe for Easy Vegan Pho that I HAVE to try!
Yay! You have made it this far, and I am so glad! Hey – If you make this recipe, I’d love for you to give it a quick review & star rating ★ below. Your comment and/or rating helps other readers!
Vegan Ramen
Ingredients
For the tofu:
- 1 tbsp olive oil
- 1 tsp sesame oil
- 14 oz extra firm tofu
- Salt to taste
- Pepper to taste
For the ramen noodles:
- 8 oz ramen noodles
- 4 cups boiling water
For the broth:
- 1 tbsp olive oil
- 1 onion, chopped
- 1 tbsp ginger, chopped
- 10 oz enoki mushrooms, ends trimmed
- 8 baby bok choy, cut in half
- 4 cups vegetable broth
- 2 tbsp hoisin sauce
- 1 tbsp curry powder
- 1 14-oz can full-fat coconut milk
- Lime slices, optional
- Fresh cilantro, optional
- Red chili pepper slices, optional
Instructions
For the tofu:
- Press the tofu to remove as much water as possible, then cut it into small cubes.
- Heat olive oil in a large saucepan over high heat. Once hot, add the cubed tofu, sesame oil, salt, and pepper. Cook until brown, about 2 to 3 minutes per side.
- Remove from the pan and transfer to a bowl.
For the ramen:
- Add the ramen noodles to a large bowl.
- Top with boiling water and let them sit for 5 to 8 minutes until cooked.
- Drain and rinse under cold water. Reserve until later.
For the broth:
- Using the same pan where you cooked the tofu, add olive oil and heat over high heat.
- Once hot, add the onion and ginger. Cook for 5 minutes, stirring occasionally until the onion is golden brown.
- Add the bok choy, mushrooms, hoisin sauce, and curry powder. Cook for another 5 minutes.
- Add the broth and bring to a boil. Reduce heat and add the coconut milk. Simmer for 5 minutes.
- Divide the tofu and noodles in 4 bowls.
- Ladle broth on top and garnish with a slice of lime and cilantro. You can also add chili slices. Enjoy!
Notes
- Switch up the noodles in this vegan ramen recipe! Udon noodles are satisfyingly thick and chewy, while soba noodles‘ nutty flavor is perfect with the savory broth.
- Cook the ramen noodles separately, so they don’t soak up too much broth.
- This tofu ramen is best enjoyed fresh, but you can refrigerate the components separately in airtight containers for up to 4 days.
I recently made the Vegan Ramen from this recipe and it was absolutely delicious! The broth was rich and flavorful, and the combination of toppings added a wonderful variety of textures and tastes. It’s a comforting and satisfying meal, perfect for any day. This recipe definitely elevates the vegan ramen experience to a whole new level!
Thank you so much for coming back to share your experience with the Vegan Ramen recipe! I’m thrilled to hear that you enjoyed the rich and flavorful broth, as well as the variety of textures and tastes from the toppings. Your feedback not only brightens our day but also helps other readers who are considering trying this recipe. It’s wonderful to know that it provided a comforting and satisfying meal for you. Thanks again for your kind words – they truly mean a lot! 🍜✨