My first exposure to ramen, like many Americans was in the form of the 39 cent packet of noodles and flavor powder. Then I discovered ramen the way it was originally intended. Soft, stringy noodles in a rich broth topped with veggies and a protein. To make vegan ramen, the broth is flavored with garlic, ginger, and mushrooms.
It is a great idea to taste your broth often while it is cooking. If the flavor isn’t strong enough, let it simmer longer. You may also want to add extra soy sauce to taste. I always top ramen with crispy tofu but I switch out the other toppings. Some of my favorites are green onion, carrot, baby bok choy, corn, and chopped peanuts.
This delicious soup is made with all wholesome ingredients. Many brands of ramen style noodles have just one ingredient: wheat flour. The broth is made with garlic and ginger which are both good for your immune system. Top with lots of bright colored veggies to boost your body with antioxidants!
This vegan version of the classic Chinese soup is packed with flavor and topped with veggies and crispy tofu.
- 6 cloves garlic
- 1 tbsp ginger
- 4 oz baby bella mushrooms
- 1 tbsp soy sauce or tamari
- 6 cups vegetable broth
- 8 oz package Ramen style noodles
- 12 oz package extra firm tofu
- 2 tsp soy sauce or tamari
- 1-2 tbsp whole wheat flour
- 1 tsp sesame oil
- 1 15 oz can corn
- 1 carrot grated
- sesame seeds
Open your package of tofu, dump the water, wrap the tofu in paper towel and press it under a heavy flat-bottomed object such as a cast iron pot for 20 minutes. Finely chop garlic and ginger and roughly chop the mushrooms. Add ginger, garlic and mushrooms to a large pot over medium heat. Cook, stirring constantly for 3-5 minutes, until lightly browned. Add 1 tbsp soy sauce and cook for 1 minute. Then add the broth and bring to a boil. Turn the heat to low and simmer for 30 minutes. After 30 minutes taste your broth. Add more soy sauce if desired or for a deeper flavor continue to simmer for up to 90 minutes.
Once tofu has been pressed unwrap it and cut it into 1/2" cubes. Place the tofu chunks and 2 tsp soy sauce in a bowl and let marinate 10 minutes. Stir in flour, 1 tbsp at a time until each piece is coated. Warm sesame oil in a skillet over medium heat. Add tofu and cook for 3 minutes, flip and cook for 3 more minutes.
Bring a medium sized pan off water to a boil. Add the ramen noodles and cook according to package instructions.
To serve, first place noodles in the bowl, then ladle in the broth, top with tofu, corn, carrot, and sesame seeds.
If you tried this recipe let me know in the comments below. Don’t forget to share with friends and family on social media. If you would like to receive a new wholesome vegan recipe to your inbox every week subscribe below. Thanks for reading!