This Asian style vegan noodle soup with tofu is just as tasty as the kind made with meat or dairy. Perfect for dinner, it's a hearty bowl of healthy plant-based comfort food.
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Most ramen broths are made using beef, chicken or fish stock. But, the exotic, complex flavor of a great ramen broth can easily be made from plant based ingredients. Vegans and vegetarians will love the satisfyingly rich flavor of this miso and shiitake mushroom broth.
Top Tip: You might also like this Bok Choy soup, that's made with udon noodles and tofu..
Reasons You'll Love This Recipe
✅This vegan noodle soup is so easy to make. All you need are a few simple ingredients.
✅Crispy tofu adds a satisfying crunch and a big hit of protein.
✅I have used ramen noodles, but you could easily swap in udon or rice noodles.
✅You can have a big bowl of satisfying ramen on the table in 30 minutes.
Is Ramen Vegan?
First of all, what exactly are ramen noodles? Ramen noodles are thin, wheat based noodles usually made from simply wheat and water. The original Japanese version contains an alkalized water.
So you might be wondering - is ramen vegan? The answer is yes! But there are some exceptions. It's always best to check the back of the packet to make sure that your ramen noodles don't contain egg. If you buy instant ramen, do not use the seasoning packet that comes with the noodles, as these can contain fish or other animal derivatives.
Ingredients
- Ramen Noodles: For simplicity, I'm using instant ramen noodles. You can find fresh ramen noodles in the chilled section of some Asian grocery stores. Alternatively, you could use udon noodles, or rice noodles for a gluten free ramen.
- Onion: Sauteed yellow onions add a a deep caramel, umami flavor to the broth.
- Garlic: Garlic naturally enriches the other flavors in the broth.
- Miso Paste: Another rich, umami flavor! Choose white miso paste if you can find it.
- Mirin: Mirin is a sweet Japanese wine. If you don't have any you could substitute a touch of dry white wine or rice vinegar.
- Ginger: Ginger adds a warm, spicy note that's typical of many Asian dishes.
- Shiitake Mushrooms: Shiitake mushrooms add a deep, rich, umami flavor that rivals that of meat. When dried shiitake mushrooms simmer in a broth, they impart an intense flavor.
- Vegetable Stock: You can use a homemade or instant vegetable stock.
- Vegetable Oil: Use a neutral flavored oil. If you like the taste of sesame oil, add a dash at the end, but don't saute with it.
- Tofu: Choose a firm variety. No need to press it for this recipe.
- Cornstarch: We'll be using cornstarch to lightly coat the tofu before sauteing it to crisp it up.
- Carrots: I used a spiralizer to make pretty spirals, but you can just as easily cut the carrot into thin matchstick size pieces.
- Edamame: Edamame beans can be bought fresh or frozen. They're a tasty, healthy addition to any vegan ramen recipe.
- Scallions: For a fresh, zesty garnish.
How To Make Vegan Noodle Soup With Tofu
- Heat your vegetable oil in a large pot over medium heat. Saute the onion and ginger for four minutes.
- Add the garlic and dried shiitake mushrooms and saute for one minute more. If the mixture feels a bit dry, add a splash of water.
- Now add the mirin, soy sauce and miso paste and scrape any bits off that are stuck to the bottom of the pan.
- Pour the vegetable broth into the pan and simmer for 15 minutes over low heat.
- While your miso broth is simmering, prepare the tofu by tossing it in the cornstarch.
- Heat one tablespoon of vegetable oil in a saute pan and sear the tofu until it's crispy and golden - it should take 4-5 minutes.
- Boil a pan of water and cook your ramen noodles according to the package instructions, but cook them for one minute less than the recommended time. When they're doing cooking, drain them and set them aside.
- Add your fresh shiitake mushrooms and carrots to the broth and simmer for 3 minutes, or until the vegetables are softened.
- Put the noodles in a deep bowl and ladle over the miso broth. Add the crispy tofu, edamame and scallions.
Did You Make This Recipe?
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Frequently Asked Questions
You can use any vegetables you have on hand. Good choices are bok choy, sweetcorn, bean sprouts, kimchi, and thinly sliced radishes. You can also customize your broth by adding a hot chili sauce or tahini. Alternative garnishes might include chopped cilantro, chili peppers, finely diced peanuts or sesame seeds.
You could use udon noodles, which are generally vegan. For a gluten free option you could use rice noodles.
You can store cooked ramen if the fridge for 2-3 days. If you want to freeze the broth, store it in an airtight container. It will stay good for up to three months. Defrost before using and cook the noodles and tofu separately.
Yes, ramen noodles do expire, but you don't necessarily need to throw them away on their "best used by date." The typical shelf life listed on packet of instant ramen noodles is 8-12 months. They should last for 6 months beyond that.
Craving More Easy Vegan Recipes?
Vegan Bahn Mi Bowl With Crunchy Tofu
Easy Peanut Noodles - Creamy Vegan Noodles
Asian Coleslaw With Peanut Dressing
Spicy Miso Pasta With Fennel and Carrots
📖 Recipe
Vegan Noodle Soup With Tofu
Ingredients
Vegan Miso Ramen Broth
- 1 tablespoon vegetable oil
- 1 white onion finely chopped
- 1 tablespoon ginger grated
- 2 cloves garlic minced
- 1 ounce dried shiitake mushrooms
- 1 tablespoon mirin
- 2 tablespoons soy sauce or tamari sauce
- 2 tablespoons miso paste
- 6 cups vegetable broth
- 2 cups fresh shiitake mushrooms
- 1 carrot spiralized or cut into matchstick slices
Vegan Miso Ramen Noodles and Toppings
- 9 ounces ramen noodles *see note 1
- 1 cup tofu cut into cubes
- 1 tablespoon cornstarch
- 1 tablespoon vegetable oil
- 2 scallions finely chopped
- 1 cup edamame beans
Instructions
- Heat the oil in a large pot over medium heat. Saute the onion and ginger for 4 minutes.
- Add the garlic and dried shitake mushrooms and saute for a further minute. If the pan feels a bit dry, add a splash of water.
- Add the mirin, soy sauce and miso paste and scrape any bits off the bottom of the pan.
- Pour the vegetable broth into the pan and simmer for 15 minutes.
- While the broth is simmering, prepare the tofu by tossing it in the cornflour.
- Heat one tablespoon of vegetable oil in a saute pan and sear the tofu for 4-5 minutes, or until it's crispy and golden.
- Add the fresh shitake mushrooms and carrots to the pan and simmer for three more minutes.
- Boil the noodles for one minute less than indicated on the package. Drain and set aside.
- Put the noodles in a deep bowl, add the broth and the tofu and edamame beans. Garnish with chopped scallions.
Notes
- Substitute udon or rice noodles for instant ramen if you prefer.
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