Vegan Ramen
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When it comes to your ramen, don’t settle. This Vegan Ramen with Tofu is homemade and perfectly mouthwatering.
Ramen is a type of noodle dish that is typically made with chicken or beef broth. However, this vegan version replaces the meat broth with a vegetable broth, making it a perfect choice for anyone looking for a healthier option.
The tofu added to the dish gives it extra protein and creaminess, while the vegetables provide important vitamins and minerals. This Vegan Ramen is easy to follow and takes only 30 minutes to prepare.
Why You’ll Love This Vegan Ramen Recipe
- It’s a quick and easy recipe that takes only 30 minutes to make. And if you love simple vegan soup recipes as much as we do, we think you will love this Vegan Tomato Soup recipe.
- It’s a healthier vegan version of the traditional chicken or beef ramen and tastes great when paired with our Veggie Spring Rolls.
- The dish is packed with protein and nutrients from the tofu and vegetables.
Ingredients and Substitutions
There are some incredibly fresh and fun ingredients that go into making this delicious recipe, but I want to highlight the main ones!
Tofu – This recipe uses firm tofu, but you could also use extra-firm or soft tofu. If you are using soft tofu, be careful not to break it up too much when stirring.
Ramen – You can find ramen noodles in the international aisle of most grocery stores. If you can’t find them, you can substitute them with udon or soba noodles.
Broth – For this recipe, I used homemade broth. However, you could also use miso soup or chicken broth.
Optional Vegetables – I love to use mushrooms, carrots, and green onions in this recipe. However, feel free to add any other vegetables that you like. Some other good options include bok choy, snow peas, or bean sprouts.
Tips and Tricks for Making Vegan Ramen
Different Types of Mushroom
If you can’t find enoki mushrooms, you can use regular sliced white mushrooms. These Vegan Ramen Noodles are incredibly good with these mushrooms!
Ramen Storage
You can keep the soup for up to 4 days in the fridge, just keep the tofu, the ramen noodles, and the broth separated until you’re going to eat it.
Fresh Ramen is the Best
I use fresh ramen from the Asian Store near me. If you can find fresh ramen, you can also use the soup packet to enhance the soup, but discard the spice packet and broth that comes with it.
Veggie Ramen Recipe FAQs
Can I freeze this recipe?
No, I do not recommend freezing this recipe as the tofu and noodles can become mushy.
Can you put tofu in your ramen?
Yes, tofu is a common ingredient in ramen. It adds protein and creaminess to the dish.
Is Ramen vegan?
No, traditional ramen is not vegan as it contains chicken or beef broth. However, this vegan version uses vegetable broth instead.
Is Ramen healthy?
This vegan version of ramen is a healthier option than traditional ramen as it is lower in calories and fat. It is also packed with protein and nutrients from the tofu and vegetables.
How do vegans spice up ramen noodles?
There are many ways to spice up ramen noodles. Some vegans add hot sauce, Sriracha, or chili flakes to their ramen. Others like to add a dollop of vegan sour cream or avocado.
More Delicious Vegan Soup Recipes
I found this recipe for Vegan Coconut Lentil Soup 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.
Vegan Ramen
Ingredients
Tofu
- 1 tablespoon olive oil
- 1 teaspoon sesame oil
- 14 ounces extra firm tofu
- salt and pepper to taste
Ramen
- 8 ounces ramen
- 4 cups boiling water
Broth
- 1 tablespoon olive oil
- 1 onion chopped
- 1 tablespoon ginger chopped
- 1 10 oz package Enoki Mushrooms end trimmed
- 8 baby bok choy cut in half
- 4 cups vegetable broth
- 2 tablespoons hoisin sauce
- 1 tablespoon curry powder
- 1 14 oz can full fat coconut milk
- lime slices optional
- fresh cilantro optional
Instructions
Tofu
- Gently press the tofu to remove as much water as you can. Cut the tofu in small cubes
- In a large saucepan over high heat add olive oil, once hot add tofu, sesame oil and salt and pepper. Cook tofu until brown on each side (about 2 to 3 minutes per sides). Then, Remove from the saucepan, and reserve in a bowl.
Ramen
- Add ramen in a large bowl, add boiling water on top and let it sit in water until cooked (about 5 to 8 minutes depending of the ramen type you use). Once cooked, drain and rinse the noodle under cold water. Reserve until later.
Broth
- You can use the same saucepan you already used for the tofu. On high heat add 1 tablespoons of olive oil. Once hot add onion and ginger. Cook 5 minutes, stirring occasionally until onion is golden brown.
- Add Bok Choy, mushroom, hoisin sauce, and curry powder and continue to cook for another 5 minutes.
- Add broth and bring to a boil.
- Reduce heat add coconut milk, simmer for 5 minutes. It’s best when the veggies are not overly cooked. They will continue to cook as they are in the hot broth.
- Divide ramen and tofu in 4 servings bowls.
- Ladle broth on top and garnish with a slice of lime and coriander if desired.
Notes
- If you can’t find enoki mushrooms, you can use regular slices of white mushrooms.
- You can keep the soup for up to 4 days in the fridge, just keep the tofu, the ramen, and the broth separated until you’re going to eat it.
- I use fresh ramen from the Asian Store near me, if you can find fresh ramen you can also use the soup packet if you’d like, but discard the spice and broth that come with it.
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! 🍜✨