Vegan Ramen with Pan-Seared Tofu and Vegetables

This easy vegan ramen is made with pan-fried spicy tofu, rice noodles, sautéed veggies completed with a sensational shiitake miso broth.

Course Soup

Cuisine Asian, Japanese

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 493kcal

Cost $7

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.

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.
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.
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).

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.

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.

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!

Top Tips

Make a batch of vegan ramen broth at the beginning of a busy work week and store in a container in the fridge. That way you’ll have ready-to-go broth that just needs to be heated and poured over noodles and your choice of veggies.
Having pre-cut veggies ready to fry will make putting this soup together a breeze.
Frying the onions slower and longer will create more depth to the broth.
Dry tofu with a paper towel and put it under weights to remove excess liquid (see instructions below). That way it will fry up nice and crispy.
Make a double batch of pan-seared tofu and use it for buddha bowls or vegan rice bowls.
Serve the vegan ramen with fresh spring rolls as an appetizer.
Make sure to check my favorite Asian-inspired vegan soups from my blog like this easy miso soup or vegan pho.

Instead of rice noodles, feel free to substitute with the typical yellow egg noodles made with white flour.
If gluten isn’t a problem for you, you can use any miso paste or soy sauce.
If you don’t have any mirin on hand, try dry sherry or a sweet marsala wine. Dry white wine or rice vinegar will also do, though you'll need to counteract the sourness with about a 1 teaspoon of sugar for every tablespoon you use.
Add more or less sriracha, chopped chili pepper or your favorite hot sauce as a garnish depending on how spicy you’d like it or skip it altogether.
Use neutral oils like canola oil, grapeseed oil, safflower oil, corn oil, peanut oil or vegetable oil for the veggies and for the broth base.
Instead of dried shiitake mushrooms you can use mu-err mushrooms, oyster mushrooms or porcini.
If you can't find kombu, you can add a sheet of nori to the broth. However, it will desintegrate and make the the broth darker.
Substitute any nut milk, oat milk or soy milk to almond milk.
Miso paste is optional but highly recommended.
Check other vegan ramen topping ideas above.