Vegan Ramen Recipe with Browned Tofu and Vegetables
A quick plant-based ramen bowl with tofu, vegetables, nori and sesame-seasoned broth.
This vegan ramen pairs a savory vegetable broth with crisp-edged tofu, carrot, peas and nori. The source wording includes “Christmas oil,” which appears to be a translation error; this recipe uses sesame oil for the tofu and broth seasoning. Cook the noodles according to their packet in a separate pot, then divide them among bowls and ladle over the hot broth. This keeps leftovers from turning overly soft. Check the ramen noodles and soy sauce labels if you need a vegan or gluten-free meal. Boil noodles in a separate pot according to package directions. Drain and divide among four bowls. Pat tofu dry. Heat neutral oil in a skillet and brown tofu on several sides, about 6 to 8 minutes.
Recipe card
Vegan Ramen Recipe with Browned Tofu and Vegetables
Equipment: Knife, cutting board, measuring tools and a suitable pan or pot
Ingredients
Instructions
Cook noodles
Boil noodles in a separate pot according to package directions. Drain and divide among four bowls.
Brown tofu
Pat tofu dry. Heat neutral oil in a skillet and brown tofu on several sides, about 6 to 8 minutes.
Season broth
Heat sesame oil in a saucepan. Add garlic and ginger for 30 seconds, then pour in broth, soy sauce and maple syrup. Simmer 5 minutes.
Cook vegetables
Add carrot and peas to broth and simmer 3 to 5 minutes, until tender but still bright.
Assemble bowls
Pour hot broth and vegetables over noodles. Add tofu, nori, scallions and sesame seeds.
How to tell when it is ready
Pour hot broth and vegetables over noodles. Add tofu, nori, scallions and sesame seeds.
Tips
- Boil noodles in a separate pot according to package directions.
- Pat tofu dry.
- Heat sesame oil in a saucepan.
- Add carrot and peas to broth and simmer 3 to 5 minutes, until tender but still bright.
Troubleshooting
- If broth tastes flat, add soy sauce gradually.
- If tofu sticks, use a non-stick pan and let it brown before turning.
Substitutions
- Use tamari instead of soy sauce.
- Replace peas with sweetcorn or edamame.
Variations
- Add sliced shiitake mushrooms.
- Stir in miso after removing broth from the boil.
Serving suggestions
- Top with sliced scallions.
- Add chilli oil at the table.
- Serve with extra nori and sesame.
- Add lime or lemon to brighten the broth.
Make ahead
Prepare and measure the ingredients in advance. Refrigerate broth, tofu and vegetables separately from noodles for up to 3 days. Reheat broth until steaming; cook fresh noodles if possible.
Storage
Refrigerate broth, tofu and vegetables separately from noodles for up to 3 days. Reheat broth until steaming; cook fresh noodles if possible.
Food safety
Use a clean utensil for ready-to-eat toppings. Check noodle and soy sauce labels for allergens and vegan ingredients.
Frequently asked questions
How do I keep ramen noodles from getting soggy?
Cook noodles separately and add them to each bowl immediately before pouring in the hot broth.
How should I store vegan ramen with tofu and vegetables?
Refrigerate broth, tofu and vegetables separately from noodles for up to 3 days. Reheat broth until steaming; cook fresh noodles if possible.
Top with sliced scallions. Refrigerate broth, tofu and vegetables separately from noodles for up to 3 days. Reheat broth until steaming; cook fresh noodles if possible.
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