Vegan Ramen
Skip the take-out, this Vegan Ramen is the perfect weeknight dinner as it’s ready in about 30 minutes, and is super rich and comforting!
Aside from the instant stuff, this was my first time making Vegan Ramen at home, and I can’t believe I was so intimidated for so long! It’s actually really quite easy to make something that rivals the ramen I pay top dollar for! And best of all, it’s ready before delivery and is highly customizable!
Ingredients for Vegan Ramen
- Ramen Noodles – There’s a few vegan ramen options. I like Shin Ramyun Green, or the Buldak Original Spicy. I save the flavor packets for another dish. Ocean’s Halo Ramen Noodles are sold without any flavor packets as well. But I used two packs of the Buldak for this recipe, you’ll need about 8 oz. of noodles.
- Minced Garlic
- Peanut Butter – Smooth or Chunky, your choice!
- Red Curry Paste or Gochujang – Both of these work great, I like the Red Curry but use Gochujang for something spicier.
- Seasonings – Soy Sauce, Mushroom Seasoning and Onion Powder.
- Veggie Broth – You can use Veggie Broth of Vegan Chicken / Beef Broth.
- Silken Tofu or Coconut Milk – to add some creaminess! I like blending some Silken Tofu as it’s lighter and packs more protein, and it’s honestly very creamy. But use Coconut Milk if you want it even richer.
- Miso Paste – Add it at the end so it’s got the most umami!
- Chili Crisp – Optional for more heat!
- Tofu – I like to crumble Super Firm Tofu and cover it in Teriyaki Sauce, but for something even faster, you can use store-bought, baked tofu and just slice it and top the ramen like so!
how to make Vegan Ramen
Crumble the Super Firm Tofu by hand or with a fork or potato masher. If using Extra Firm, you may want to press for at least 30 minutes.
Cook tofu until browned, season and add Teriyaki Sauce. Remove from the pan and reserve for later.
Add the garlic, peanut butter, red curry paste (or gochujang) and soy sauce. Stir to combine, then season with the mushroom seasoning and onion powder. Cook for one minute, stirring frequently, and then add in the veggie broth and stir to combine.
Blend the silken tofu (you can also use Coconut Milk instead for a richer broth, but I really liked the silken tofu!) and add to the broth. Bring to a light boil, and then add the ramen noodles.
Cook ramen noodles until done to your preference (refer to package instructions) then stir in the miso paste and chili crisp if using.
Serve immediately and top with whatever else you like!
storage
Leftovers are good for 1 – 3 days. Store broth and noodles in separate containers so the noodles don’t get mushy. Gently reheat on stovetop or microwave.
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Vegan Ramen
Ingredients
Teriyaki Tofu
- 16 oz. Super Firm Tofu
- 1 tsp Garlic Powder
- 1 tsp Onion Powder
- 2 Tbsp Nutritional Yeast
- 1/4 – 1/2 cup Teriyaki Sauce
- 1 Tbsp Dark Soy Sauce or Gravy Master (optional for color)
Ramen
- 4 Garlic Cloves (minced)
- 2 Tbsp Peanut Butter
- 2 Tbsp Red Curry Paste (or Gochujang)
- 1 – 2 Tbsp Soy Sauce
- 1/2 – 1 tsp Mushroom Seasoning (optional)
- 1/2 tsp Onion Powder
- 5 – 6 cups Veggie Broth (or Vegan Beef Broth)
- 3/4 cup Silken Tofu (Or Coconut Milk)
- 8 oz Ramen Noodles (I used 2 packs of Buldak, just the noodles)
- 1 Tbsp White Miso Paste
- 1 Tbsp Chili Crisp (optional for heat)
Instructions
- I highly recommend using Super Firm Tofu (or the kind that's vacuum packed with almost no water), you may need to press Extra Firm for 30 minutes. Crumble the Super Firm Tofu by hand or with a fork or potato masher, into ground beef style crumbles.
- Heat a large non-stick or well seasoned skillet with high walls over medium heat. To keep this a one pot dish, use a high walled skillet. Otherwise, you may need to use a larger pot for making the ramen.
- Add a little cooking oil and then the tofu. Let the tofu cook undisturbed for 3 – 4 minutes. Toss the tofu, it should have some nice browning. Let it sit again, and repeat this process until the tofu has some nice golden brown color. About 10 – 12 minutes.
- Season tofu with garlic and onion powder and nutritional yeast. Pour over the Teriyaki Sauce and Dark Soy Sauce if using. Stir and cook for a minute or so, until the teriyaki sauce caramelizes a bit, but before it gets burnt.
- Remove from the pan and reserve for later.
- Wipe the skillet clean and then over medium heat, add the garlic, peanut butter, red curry paste (or gochujang) and soy sauce. Stir to combine, then season with the mushroom seasoning and onion powder. Cook for one minute, stirring frequently, and then add in the veggie broth and stir to combine.
- Blend the silken tofu (you can also use Coconut Milk instead for a richer broth, but I really liked the silken tofu!) and add to the broth. Bring to a light boil, and then add the ramen noodles.
- Cook ramen noodles until done to your preference (refer to package instructions) then stir in the miso paste and chili crisp if using.
- Taste and adjust for seasoning, if broth feels to thick, add some more stock.
- Serve immediately and top with whatever else you like!
- Leftovers are good for 1 – 3 days. Store broth and noodles in separate containers so the noodles don’t get mushy. Gently reheat on stovetop or microwave.
