June 14, 2021

Easy Vegan Recipes

Eat Vegan – Eat Well

Vegan Ramen with Glazed Tofu

5 min read

This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!

Overhead View of a Bowl of Vegan Ramen on a Wooden Surface with a Wooden Spoon

Is there anything cozier than a big bowl of noodles in broth? That’s just what I crave this time of year, and exactly what inspired me to get working on a classic vegan ramen recipe.

What You’ll Need

  • High heat oil. I used peanut oil.
  • Shiitake mushrooms. Feel free to substitute another variety of fresh mushroom if you like.
  • Garlic.
  • Ginger.
  • Scallions.
  • Vegetable broth. Use a low sodium variety so the soy sauce doesn’t make your ramen too salty.
  • Soy sauce. You can substitute gluten-free tamari or coconut aminos if you like.
  • Organic brown sugar. This needs to be organic to keep the recipe vegan.
  • Toasted sesame oil. Look for this in the international foods section of your supermarket. If they don’t carry it, try an Asian market.
  • Tofu. Extra firm or super firm varieties are best for this this recipe.
  • Ramen noodles. These are available in the international foods sections of most supermarkets. If you can’t find them, feel free to substitute another type of Asian noodle, such as soba, udon or rice noodles. Your soup won’t technically be ramen, but it will still be delicious.
  • Carrots.
  • Frozen shelled edamame. This is usually available where the frozen veggies are at the supermarket.
  • Sesame seeds.

How to Make Vegan Ramen

Close Up of a Bowl of Vegan Ramen with Wooden Spoon

The following is a detailed photo tutorial on how to make vegan ramen. Feel free to scroll down if you’d like to skip right to the recipe!

  • Heat up some oil in a large pot and add sliced shiitake mushrooms. Cook them briefly, stirring only once or twice, until they just begin to soften and brown.
  • Now add your aromatics: garlic, ginger, and the white parts of your scallions. You can add a dash more oil to the pot beforehand if it seems dry. Sauté everything for about a minute, until it becomes very fragrant.
  • Add broth and soy sauce, turn up the heat, and simmer everything for about 30 minutes. You can prepare the tofu and noodles during this time.
  • After 30 minutes, add some julienne cut carrots to the broth. Let them cook for just about a minute, until they just begin to become tender.

Collage Showing Four Steps for Making Vegan Ramen Soup Base

  • To make the tofu, start by mixing up your sauce: stir soy sauce, brown sugar, and some sesame oil together in a small bowl.

Hand Stirring Sauce Ingredients Together in a Glass Bowl

  • Heat up some oil in a skillet and add diced tofu.
  • Cook the tofu for about 5 minutes on each side, until it becomes browned and crispy.
  • Now pour the sauce over the tofu and give everything a stir.
  • Let the tofu simmer in the sauce until it forms a nice coating on the tofu.

Collage Showing Four Stages of Tofu Cooking in a Skillet

  • To assemble the dish, arrange some noodles, edamame, and the tofu in a bowl. Ladle the broth over everything, making sure to get some mushrooms and carrots in there.

Ladle Pouring Broth Over a Bowl of Vegan Ramen

  • Top your ramen with chopped scallions and sesame seeds.

Close Up of a Bowl of Vegan Ramen with Hand with Chopsticks Drawing Out a Cluster of Noodles

Vegan Ramen Tips & FAQ

  • Can this dish be made gluten-free? Yup! Just substitute your favorite gluten-free noodles (even if they’re not ramen noodles). 100% buckwheat soba noodles or rice noodles would work well! You’ll also need to use gluten-free tamari in place of soy sauce.
  • Shelf life & storage: If possible, store the components of this dish in separate sealed containers. Everything should keep in the fridge for 3 to 4 days.
  • Feel free to make substitutions! Tempeh would work well in place of tofu, just about any variety of fresh mushrooms would work in place of shiitake, and veggies can easily be added or substituted for the carrots.
  • For extra spicy ramen, add some of your favorite hot sauce to taste. Sriracha goes great in here!

Like this recipe? If so, be sure to follow me on Facebook, Pinterest or Instagram, or subscribe to my newsletter. And please stop back and leave me a review and rating below if you make it!

Overhead View of a Bowl of Vegan Ramen on a Wooden Surface with a Wooden Spoon

Vegan Ramen

This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!

Prep Time 15 minutes

Cook Time 40 minutes

Total Time 55 minutes

Servings 4

Calories 375 kcal

Author Alissa Saenz

Ingredients

  • 2 tablespoons peanut oil (or high-heat oil of choice), divided
  • 4 ounces fresh shiitake mushrooms, stemmed, cleaned, and sliced
  • 3 garlic cloves, minced
  • 2 teaspoons freshly grated ginger
  • 2 scallions, chopped, white and green parts separated
  • 6 cups low sodium vegetable broth
  • 4 tablespoons soy sauce, divided
  • 1 tablespoon brown sugar
  • 1 teaspoon toasted sesame oil, divided
  • 1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into 1/2-inch cubes
  • 4.25 ounces dried ramen noodles (half of a 9.5 ounce package)
  • 1 cup julienne cut carrot (about 2 carrots)
  • 1 cup frozen shelled edamame, thawed
  • Toasted sesame seeds, for serving

Instructions

  1. Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.

  2. Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.

  3. You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.

  4. Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.

  5. While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and 1/2 teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.

  6. Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.

  7. When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.

  8. Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.

  9. Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.

  10. After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.

  11. Stir the remaining 1/2 teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.

  12. Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.

  13. Top each bowl with the green parts of your scallions and sesame seeds. Serve.

Nutrition Facts

Vegan Ramen

Amount Per Serving

Calories 375 Calories from Fat 134

% Daily Value*

Fat 14.9g23%

Saturated Fat 2.5g13%

Sodium 1219mg51%

Potassium 590mg17%

Carbohydrates 44.2g15%

Fiber 6.3g25%

Sugar 10.2g11%

Protein 18g36%

Calcium 306mg31%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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