Easy Vegan Ramen

Soup is a necessary part of my winter regimen. It’s almost like I need to have a bowl of vegan minestrone or white bean soup when it’s cold or snowing outside! I don’t know if it’s just me, but I always find the cure for the winter blues at the bottom of the bowl.

This Easy Vegan Ramen recipe is another one of my winter favorites (although I could never say no to it year-round). There are so many reasons why I choose it over takeout ramen every time: it’s faster than you think, infinitely customizable, and way more satisfying than those instant packs I ate in college.

It’s made with crispy tofu, spinach, shiitake mushrooms, and ramen noodles. But the real star is the vegan ramen broth. I infused it with miso, soy sauce, and sesame oil to give it some real oomph. It’s so simple yet so delicious!

Tofu Ramen Ingredients

Super firm tofu – I always use super firm tofu when I’m making fried tofu because it doesn’t need to be pressed ahead of time and has the best crispy-meaty texture after it’s cooked. You can use extra-firm tofu as a substitute, but I recommend pressing the brick for 20 minutes to remove as much excess water as possible.

Shiitake mushrooms – My favorite mushrooms! They cook quickly and infuse the broth with their unique earthy umami flavor. I typically use fresh pre-sliced mushrooms, but dried shiitake mushrooms also work (rehydrate them in water for 10 minutes first).

Vegetables – I added green onions, garlic cloves, and spinach to the broth.

Miso paste – Go with white miso paste. Red miso will also work, but it will taste stronger. You can usually find miso in the refrigerated section, near the tofu, at most grocery stores.

Vegetable broth – I usually use low-sodium store-bought vegetable broth.

Ramen noodles – Any type will work. Look for dried ramen noodles in the Asian foods aisle, or just grab a few of those inexpensive packs. Check your local Asian market for fresh ramen noodles if you want to go all out.

This list is to provide further clarification on a few of the ingredients. See recipe card below for the full ingredient list. 

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Variations

• Gluten-free – Use tamari instead of soy sauce and gluten-free ramen noodles.
• Add more vegetables – Bulk up the ramen with bok choy, corn, bamboo shoots, snap peas, broccoli, shredded cabbage, and/or shredded carrots. 
• Instead of tofu – Try vegan ramen with tempeh, white beans, edamame, or seitan. 
• Flavor boosters – Add a splash of rice vinegar for brightness, a spoonful of chili paste for heat, or even kombu (seaweed) for a more authentic Japanese-style soup.

How to Make Vegan Ramen 

Step 1: Fry the tofu. You can do this ahead of time or while the ramen broth simmers (I’ve included 3 easy cooking methods for you below).

Step 2: Make the broth. Sauté the green onions, mushrooms, and garlic in a large skillet until fragrant. Add the soy sauce, miso paste, maple syrup, sesame oil, and vegetable broth. Heat to a boil, then reduce to a simmer. 

Step 3: Add the noodles. Add the spinach and ramen noodles, then simmer just until the noodles are tender and the spinach has wilted. Stir in most of the fried tofu.

Step 4: Garnish and serve. Ladle the ramen into bowls and top with the remaining tofu, extra green onions, and fresh cilantro.

How to Prepare Tofu for Ramen

To make the best fried tofu, start by coating the super firm tofu cubes with a light dusting of cornstarch. After, choose your cooking method:

• Pan-fried tofu: Heat oil in a nonstick skillet over medium heat, then add your tofu cubes and cook until golden and crispy on all sides.
• Oven-baked tofu: Spread the tofu evenly on a parchment-lined baking sheet and bake at 400°F for about 30 minutes, flipping halfway through. 
• Air-fried tofu: Preheat your air fryer to 400°F, add the tofu to the basket, and cook for approximately 15 minutes, shaking the basket at the 10-minute mark. 

Erin’s Tips and Tricks

• You can easily adjust the consistency of the ramen by playing with the ratio of broth to vegetables/tofu. Add extra noodles, tofu, or veggies for a filling, protein-packed meal, or use fewer noodles and more broth and greens for a lighter, brothier bowl. 
• Don’t add the noodles or spinach too early. They’ll turn to mush if they’re simmered in the broth too long.

Vegan Ramen FAQs

Storage

Refrigerator: Store the broth separately from the noodles, tofu, spinach, and toppings in airtight containers. The leftovers will keep for 3 to 4 days in the refrigerator.

Freezer: You can freeze the vegan ramen broth for up to 3 months (everything else is best made fresh). Thaw the broth in the fridge overnight before reheating.

Reheating: When ready to eat, reheat the broth in a saucepan on the stove, then add the noodles, tofu, and greens for the best texture and flavor.

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If you made this recipe, be sure to leave a comment and star rating below. Thanks!