Vegan Tonkotsu Ramen
User Reviews
5
45 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
30 mins
-
Total Time
40 mins
-
Servings
4
-
Calories
391 kcal
-
Course
Main Course
-
Cuisine
Japanese
Vegan Tonkotsu Ramen
Report
Vegan Tonkotsu Ramen features seared tofu slabs marinated in a soy-hoisin blend, paired with a rich broth made from vegetable stock, coconut milk, and seasonings like yellow miso and sambal oelek. The dish includes mushrooms, baby bok choy, and noodles, delivering a hearty and flavorful vegan ramen experience with layers of umami and spice.
Description
This Vegan Tonkotsu Ramen starts with firm or extra-firm tofu marinated in soy sauce, hoisin, maple syrup, white pepper, sesame oil, and garlic powder before being pan-seared to develop a caramelized, flavorful crust. The broth combines yellow miso, sambal oelek, ginger garlic paste, jalapeño, and coconut milk along with vegetable broth to create a creamy, spicy, and deeply savory base.
The ramen includes mushrooms sautéed until golden and baby bok choy for freshness, alongside thin udon or ramen noodles. The assembled bowl is finished with toppings like green onion, jalapeño slices, sesame seeds, chili oil, and lime wedges to add brightness and heat.
Toppings should be stored separately and added after reheating the broth and noodles. This recipe is naturally nut-free and can be made gluten-free by choosing appropriate noodles and sauces.
Share:
Ingredients
For the seared tofu:
- 1 tablespoon soy sauce , tamari for gluten-free
- 1 tablespoon hoisin sauce
- 2 teaspoons maple syrup
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 7 ounces firm tofu pressed for at least 15 minutes and then sliced into two slabs, or extra firm tofu
For the ramen:
- 1 teaspoon neutral cooking oil generic cooking oil
- 3 ounces mushrooms thinly sliced, or 1 ounce of soy curls, soaked in hot water or broth for 15 minutes, then drained and chopped into small pieces
- 2 tablespoons ginger garlic paste or use 3 cloves of garlic, minced and 1/2” of ginger, minced
- 1/2 jalapeño thinly sliced
- 1 tablespoon yellow miso
- 2 teaspoons sesame oil
- 2 tablespoons sambal oelek or any Asian chili garlic sauce
- 2.5 to 3.5 cups vegetable broth (depends on noodles used and consistency preference)
- 1 cup coconut milk full-fat
- 4 ounces noodles such as thin udon or ramen, of choice
- 1 or 2 baby bok choy washed really well and then sliced in half
For topping:
- green onion chopped
- jalapeño peppers sliced
- sesame seeds
- Chili oil or crushed red pepper flakes
- lime wedges
Instructions
Make the seared tofu.
- Mix all of the marinade ingredients in a shallow bowl, then add the tofu slabs to the bowl and coat them on all sides. Set this aside for at least 5 minutes.
- Meanwhile, prep the rest of the ingredients. Then heat a wok or a nonstick skillet over medium heat. Add a teaspoon of oil. Once the oil is hot, place the tofu slabs in the skillet and cook until they are golden brown on one side. Then flip the slabs over and brush the golden side with more of the marinade and continue to cook. Do this least twice to get a really nice, thickened and caramelized sauce coating on all sides of the tofu.
- Remove the tofu slabs from the wok, and set aside. Once the tofu is cool to the touch, you can slice and then use.
Make the ramen.
- Add a teaspoon of oil to the same skillet over medium heat. Add the mushrooms and a good pinch of salt and continue to cook for 3 minutes or so, stirring and pressing occasionally, until the mushrooms are starting to turn golden. Then add the ginger-garlic paste and jalapeño and mix in. Cook until the garlic doesn't smell raw.
- Then mix in the miso, sesame oil, and sambal oelek. Add 1/2 cup of the broth, mixing well so that the miso dissolves into the mixture. otherwise, once you pour all of that broth in, the miso will just be a floating blob. Once the miso is mixed into the broth, add the rest of the broth and the coconut milk and salt and mix in. You can use about 1/4 to 1/2 teaspoon salt depending on the salt content of your broth or stock.
- Once the mixture is boiling rapidly, add the noodles, then continue to cook until the noodles are cooked to your preference. Ramen will take about 3 to 4 minutes, while thin udon noodles cook in about 7-8 minutes. Stir occasionally, and just when the noodles are about al dente, add the bok choy to the pan, and submerge them in the broth. Continue to cook for a minute or so, then switch off the heat.
- Taste and adjust salt and flavor in the stock. You can add about a teaspoon or so of maple syrup or brown sugar , if you like, to balance out the flavor.
To serve.
- Ladle some of the stock into your bowls, scoop the noodles and the veggies into the serving bowls, and top with the sliced tofu, green onion, jalapeño, sesame seeds, lime wedges, and chili oil or crushed pepper flakes, and serve!.
Notes
- Keep ramen toppings refrigerated separately and add after reheating soup and noodles.
- Use gluten-free noodles, tamari, and hoisin sauce to adapt this recipe for gluten-free diets.
- Nutritional data excludes toppings as amounts used vary by preference.
Nutrition Information
Show Details
Calories
391kcal
(20%)
Carbohydrates
31g
(10%)
Protein
11g
(22%)
Fat
22g
(34%)
Saturated Fat
15g
(75%)
Sodium
674mg
(28%)
Potassium
328mg
(7%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
3796IU
(76%)
Vitamin C
46mg
(51%)
Calcium
188mg
(19%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 391 kcal
% Daily Value*
| Calories | 391kcal | 20% |
| Carbohydrates | 31g | 10% |
| Protein | 11g | 22% |
| Fat | 22g | 34% |
| Saturated Fat | 15g | 75% |
| Sodium | 674mg | 28% |
| Potassium | 328mg | 7% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 3796IU | 76% |
| Vitamin C | 46mg | 51% |
| Calcium | 188mg | 19% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5
45 reviews
Excellent
Other Recipes
You'll Also Love
