Servings
Font
Back
Vegan Ramen with Pan-Seared Tofu and Vegetables
5 from 15 votes

Vegan Ramen with Pan-Seared Tofu and Vegetables

This vegan ramen features a rich broth infused with shiitake mushrooms, kombu, miso, and vegetable stock, combined with pan-seared tofu and crisp vegetables like bok choy, carrots, and mushrooms. The tofu is pressed to remove excess moisture before being marinated and seared, providing a satisfying texture contrast. Rice noodles soak up the flavorful broth, making this a fulfilling plant-based noodle soup. It works well for meal prep due to the option to make broth and tofu ahead and quickly assemble fresh noodles and vegetables at serving time.

Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins
Servings: 4 servings
Calories: 493 kcal
Course: Soup
Cuisine: Asian, Japanese

Ingredients

For the broth
  • 1 tablespoon vegetable oil
  • 3 cloves garlic finely chopped
  • 1 yellow onion or shallot, diced, small
  • 3 lices ginger chopped, fresh
  • 1 hot pepper chopped, small
  • 4 cups or 1 liter vegetable stock
  • 4 cups or 1 liter water
  • 2 oz or 60 grams dried shiitake mushrooms or mu-err
  • 1 heet kombu
  • 2 cups or 500 ml almond milk unsweetened
  • 2 tablespoons mirin see substitutes below
  • 2 tablespoons tamari or soy sauce for a non-gluten free version
  • 3 tablespoons miso paste gluten-free if desired), optional, dark
For the tofu
  • 7 oz or 200 grams tofu
  • 3 tablespoons tamari or soy sauce for a non-gluten free version
  • 2 tablespoons vegetable oil
  • 2 teaspoons sriracha or any other hot sauce
  • 1 teaspoon white sesame seed
  • 1 teaspoon black sesame seed
For ramen
  • 3 1/2 oz or 100 grams rice noodles
  • 1 tablespoon vegetable oil
  • 2 bok choy cut in half lengthwise
  • 2 carrot julienned, medium-sized
  • 7 oz or 200 grams shiitake mushrooms or white button/crimini mushrooms, chopped, fresh
  • a handful baby spinach
Garnishes
  • scallions finely chopped, to garnish
  • hot pepper finely chopped, or sriracha, optional
  • 4 teaspoons sesame oil optional
  • white sesame seed to garnish
  • black sesame seed to garnish

Instructions

Prepare the tofu
    Cup of Yum
  1. Wrap the tofu block in a few layers of paper towels. Put it on a large plate and put something heavy on top (a cast iron skillet is perfect). You can add a few jars and cans in a skillet to make it heavier. Alternatively, use a tofu press. Let it sit under the weights for at least 25 minutes, until you are done with the broth. That would ensure that you remove as much liquid from the tofu as possible.
Make the broth
  1. First, break the dried shiitake mushrooms using a mortar and pestle. Alternatively, pack them in a ziplock bag and use a kitchen hammer to break them. That would ensure that they are tender faster.
  2. In a large saucepan or Dutch oven, heat a small amount of vegetable oil and sautée diced onion, finely chopped ginger, red chili pepper and garlic for a couple of minutes.
  3. Add the vegetable stock, water, dried shiitake and a sheet of kombu (if using) and bring to a boil. Simmer uncovered for about 20 min over medium heat. Remove the kombu sheet with kitchen tongs. Add unsweetened almond milk, mirin and tamari or soy sauce. Combine the miso paste with about 1/2 cup vegetable broth or water in a bowl until smooth (use a whisk or a miso muddler). Remove from the heat. Transfer the broth to a food processor and blend until smooth. Pour the broth back into the pot and keep warm (don't boil it again).
Fry the tofu
  1. Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.
Prepare the veggies and noodles
  1. Cut bok choy in half lengthwise. Julienne carrots (you can also slice them). Chop mushrooms. Heat a frying pan to medium high heat and add a lug of vegetable oil. Put the bok choy halves on the pan cut side down and fry for 2-3 minutes until slightly charred, then flip and cook for another 2 minutes. Set aside and add carrots and mushrooms to the pan. Stir-fry them for 3-4 minutes until softened and golden brown. Set aside and add baby spinach to the pan. Cook it for just a minute until it releases the liquid. Prepare rice noodles according to the instruction on the package. Rinse them under tap water and drain well.
Assemble the ramen
  1. Distribute rice noodles, tofu, bok choy, carrots, mushrooms and baby spinach among four bowls and pour the broth over. Sprinkle with scallions, hot peppers or sriracha (optional), sesame seeds and sesame oil. Enjoy!

Notes

  • Prepare the ramen broth ahead and store it refrigerated to simplify weeknight meals.
  • Press tofu under weights for at least 25 minutes to remove moisture for a better sear and texture.
  • Cook the vegetables just before serving to maintain their color and texture.
  • Mirin can be substituted with dry sherry, sweet marsala, or dry white wine plus a teaspoon of sugar per tablespoon.
  • Use neutral oils like canola or vegetable oil for sautéing to avoid overpowering flavors.
  • Rice noodles may be swapped with yellow wheat egg noodles if gluten is not an issue.
  • Spice can be adjusted with sriracha or chopped hot peppers according to taste.

Nutrition Information

Calories 493kcal (25%) Carbohydrates 86g (29%) Protein 23g (46%) Fat 11g (17%) Saturated Fat 4g (20%) Sodium 2016mg (84%) Potassium 1762mg (37%) Fiber 14g (56%) Sugar 30g (60%) Vitamin A 24493IU (490%) Vitamin C 221mg (246%) Calcium 726mg (73%) Iron 8mg (44%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 493

% Daily Value*

Calories 493kcal 25%
Carbohydrates 86g 29%
Protein 23g 46%
Fat 11g 17%
Saturated Fat 4g 20%
Sodium 2016mg 84%
Potassium 1762mg 37%
Fiber 14g 56%
Sugar 30g 60%
Vitamin A 24493IU 490%
Vitamin C 221mg 246%
Calcium 726mg 73%
Iron 8mg 44%

* Percent Daily Values are based on a 2,000 calorie diet.