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Vegan Ramen

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Course Soup
Cuisine Japanese
Servings 4

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.
Keyword Ramen
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