How do I make vegan ramen?
I’ve broken this recipe down into it’s key components – marinated tofu, broth, miso mix, assembly. At first glance, it may look like a lot but this recipe is actually super simple. Marinade tofu, make broth, bake tofu, whip up the miso mix, and put it altogether with some corn and ramen noodles. Easy peasy and your taste buds will thank you for it!
Can I still make this without an oven?
Yes! We don’t have an oven in the bus, so instead of marinated tofu, I add the tofu into the broth. Simply drain and press the tofu to remove excess liquid, dice into 1cm cubes and add to the broth in the final 5 minutes of cooking.
Are all ramen noodles vegan?
Usually, yes. It’s the flavour packets in the instant kind that often contain animal products. But check your noodle ingredients to be safe. The less ingredients, the better!
I highly recommend Hakubaku organic ramen. They are Australian made with Australian wheat, easy to prepare and yum! Available at Woolies in the Asian section, health food stores and online. I’ve even spied them on Amazon – they’re worth hunting down!
Can I reheat ramen?
If you intend on having leftovers (you’ll probably lick the pot clean, but anyway), I would suggest keeping the noodles and tofu separate to the broth (so they don’t get soggy.) Reheat the component separately and assemble before serving. Note: Don’t let the broth boil or cook for too long – when miso is heated, it loses some of its nutritional power. I think the broth develops really nicely overnight.
Love ramen? Then you’ll also love our super easy 20 minute healthy miso soup with ramen noodles.
Let me know in the comments below if you made this. I also love to hear your ideas and substitutions. Share your creations on Instagram with #IHTBvegan @coastingwiththe90s
Ramen noodle soup with baked tofu
Ingredients
Marinated tofu
- 150 g extra firm tofu
- 2 tbsp soy sauce
- 1 tbsp maple syrup
- 1 tbsp water
Broth
- 1 tsp olive oil
- ⅓ brown onion, sliced
- 2 C mushrooms, sliced
- 1 carrot, julienned or sliced finely
- 2 cloves garlic, minced
- 1 cm ginger, grated
- ½ sheet nori - sushi seaweed, roughly torn into 4x4cm squares
- 2 tbsp soy sauce
- 6 C water
Miso mix
- 1 tbsp soy sauce
- 2 tsp shiro miso paste
- 1 tsp rice vinegar
- ½ tsp sesame oil
- ½ C soy milk - preferably organic barista quality, non-curdling (eg. Bonsoy or Macro brands)
Assembly
- 180 g ramen noodles - 2 of 3 bundles of Hakubaku Organic Ramen
- 1 C frozen corn kernels - or if you happen to have cooked corn on the cob available, slice off the kernels. You could also use canned corn drained and rinsed.
- sesame seeds - to serve
- chilli flakes - to serve
Instructions
Marinated tofu
- Preheat the oven grill (broiler) to medium-high. Drain and press tofu in a clean kitchen towel, leave wrapped in towel and set aside.
- Make tofu marinade in a bowl - mix together the soy sauce, maple syrup and water.
- Slice the tofu into roughly 2cm x 3cm strips. Place into the marinade and ensure each piece is covered. Cover and place in the fridge for 20 minutes and continue to make the broth.
Broth
- While the tofu is marinating, in a large stock pot set to medium-high heat, heat olive oil and add onions and mushrooms. Stir-fry until the mushrooms begin to brown on the edges (about 5 minutes).
- Add the garlic, ginger and carrot and strifry for 1 minute. Then add the soy sauce, water, and nori squares. Bring to boil and then reduce to a simmer and cover for at least 20 minutes or until you are ready to assemble.
- It will now be about time to remove the tofu from the fridge and place each piece onto a baking paper lined oven tray. Place under grill for 10 mins, turning each piece over at the halfway mark.
Miso Mix
- In a small bowl, whisk together miso paste, soy sauce, rice vinegar and sesame oil. Add in a couple of spoonfuls of the broth to help dissolve the miso. Add in soy milk.
Assembly
- Prepare ramen noodles as per packet instructions (Hakubaku say boil in water for 4 minutes). Avoid overcooking them as they will continue to soften in the soup. Drain and set aside.
- Cook frozen corn in a saucepan over medium-high heat for 5 minutes (If using fresh or canned corn, you won’t need to cook as long, just enough to re-heat.)
- Stir the Miso mix into the broth, then turn off the heat and replace the lid.
- Divide the noodles between 3 bowls. Pour broth (including the vegetables) into each bowl. Top with tofu and corn. Serve with sesame seeds and chilli flakes on the table.
Notes
Absolutely delicious ! Thanks for the recipe .
You’re welcome! Glad you liked it 🙂
Best vegan ramen noodle soep which I cooked ever! I’m happy that you shared your recipe, Simone 🥰. Thanks!
Thank you for your lovely review 💚
Absolutely delicious! We coated our tofu in corn starch, after marinating, and popped it in the airfryer for extra crispiness.