Vegan Ramen
This vegan ramen features tofu, veggies, and noodles in a rich, savory broth. It's hearty, flavorful, and so easy to make!
Servings 4 servings
Calories 475kcal
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.
Nutrition
Serving: 1c | Calories: 475kcal | Carbohydrates: 58g | Protein: 18g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Cholesterol: 0.2mg | Sodium: 2438mg | Potassium: 589mg | Fiber: 7g | Sugar: 10g | Vitamin A: 10580IU | Vitamin C: 104mg | Calcium: 312mg | Iron: 7mg