Vegan Tofu Ramen

Ramen is a popular Japanese dish (although it is thought to be originally from China) and over the years has evolved to become a large staple in the diets of many students, myself included. Here is my recipe for a super simple asian-inspired vegan ramen, with crispy tofu and fresh vegetables.

When craving a bowl of ramen many people tend to reach for packet of instant noodles, however they are low in protein, fibre, vitamins, and can also be very high in sodium, so aren't ideal to consume on a regular basis. Making your own ramen barely takes much additional effort, yet has that same comforting flavour we all love.

I don't think that any two of my ramen meals look this same. I love to mix up which ingredients I include based on what I have available in my fridge, however one constant is always tofu. For this recipe I've added in some seared pak choi, along with mushrooms, carrots, and corn for a colourful and nutritious bowl.

Vegan Tofu Ramen


Prep time: 5 minutes

Cooking time: 30 minutes

Total time: 35 minutes

Servings: 2

Ingredients


For the broth

  • 2 garlic cloves

  • 3 inch ginger

  • 1 tbsp miso paste

  • 1L vegetable stock

  • 2 tbsp soy sauce (or tamari)

  • 1 tsp agave syrup

For the ramen

  • 100g ramen noodles (or rice noodles)

  • 100g firm tofu, fried

  • 100g carrots, julienne

  • 1 head pak choi

  • 50g mushrooms

  • 50g corn

Instructions

  1. Prepare the vegetable stock and add to a large pot along with the remaining broth ingredients.

  2. Bring to the broth to a boil and simmer for around 30 minutes. Meanwhile, prepare the remaining ingredients for the ramen.

  3. Cook the noodles according to instructions, drain and rinse with cold water.

  4. Cube the tofu and pan fry (or bake) in a little oil until crisp and golden.

  5. Slice the pak choi in half lengthwise and sear on a hot frying pan for around 2 miutes per side.

  6. Gently fry the remaining vegetables until cooked as desired.

  7. Divide the cooked noodles into serving bowls and add the cooked tofu and vegetables.

  8. Strain the broth and ladle over the ramen, then serve immediately.

Notes

  • Any remaining broth can be stored in a sealed container for up to 5 days.

  • If you aren't in a rush, you can simmer the broth for 2 hours for a deeper flavour.

  • The broth can also be seasoned with sesame oil or sriracha sauce.

Thanks for reading, I hope you enjoy this super simple vegan ramen recipe. If you do try any of my recipes I'd love to know how they turn out - tag me on Instagram @josiewalshaw!


Josie xox

Photography by Josie Walshaw & Dandrew Photography

© 2020 Josie Walshaw