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Vegan Ramen

This is the best vegan ramen recipe! It starts with a killer creamy broth made from pantry staples and adds on simple and economical toppings for a filling and delicious bowl of noodle soup.
4.5 from 2 votes
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Course: Main Course
Cuisine: Japanese
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Servings: 2
Calories: 343kcal

Ingredients

  • cups [535 ml] vegetable stock
  • 1 tbsp oil for pan
  • Half a 14-oz [400-g] block firm or extra-firm smoked or plain tofu cut into rectangles about ⅜” (1 cm) thick
  • Pinch of salt
  • 8 button mushrooms sliced
  • 3 tbsp tahini
  • 2 tbsp soy sauce
  • 1 tbsp sriracha
  • 2 tsp rice vinegar or white wine vinegar
  • 3 oz [85-g] broccoli florets
  • 2 packages uncooked ramen noodles seasoning packet discarded
  • 1 green onion sliced
  • Optional: more sriracha to serve sesame seeds for garnish

Instructions

  • In a small saucepan, place the stock over low heat just to warm it up. Don’t bring to a simmer—you just want to heat it, not reduce it. Also bring a medium saucepan of water to a boil.
  • In a medium skillet, heat the oil over medium-high heat. Add the tofu and fry until golden brown, then flip and fry on the other side until golden brown, about 5 minutes. Transfer to a plate and sprinkle with a pinch of salt.
  • Now, add the mushrooms in a single layer to the skillet and fry, undisturbed, until brown on the first side, about 2 minutes. Stir and fry on the other side until browned, 1 to 2 minutes more. Transfer to the plate with the tofu.
  • Meanwhile, in a bowl, combine the tahini, soy sauce, sriracha and vinegar. Mix well.
  • By now, your water should be boiling. Add the broccoli and simmer for a couple of minutes, or until tender and bright green. Use a slotted spoon to transfer the broccoli to a plate and add the ramen noodles to the pot. Simmer until tender, according to the package instructions. Drain.
  • Divide the tahini mixture between 2 large bowls. Ladle in the hot stock and stir to combine. Divide the noodles, tofu, mushrooms and broccoli between the bowls and sprinkle with some sliced green onion and sesame seeds, if using.
  • Serve with the bottle of sriracha on the side for those who like it especially spicy.
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Nutrition

Calories: 343kcal | Carbohydrates: 18g | Protein: 19g | Fat: 24g | Saturated Fat: 3g | Trans Fat: 1g | Sodium: 2286mg | Potassium: 558mg | Fiber: 4g | Sugar: 5g | Vitamin A: 914IU | Vitamin C: 47mg | Calcium: 188mg | Iron: 3mg
Nutritional information is provided as a courtesy and is approximate only. Please refer to our nutrition disclaimer for more information.