Everyone’s favorite soup veganized. Delicious, nutritious and satisfying, vegan ramen is easy to make and will satisfy all your ramen cravings.
Like most people, I love ramen but basically had to stop eating it when I went vegan. There wasn’t any commercial vegan ramen around at that time, so I reluctantly had to give it up. Happily, last year I came across some vegan ramen in my favorite health food store. I bought a few packets, and was thrilled to learn that vegan ramen taste the same as non vegan ramen. It’s also as easy to make, and by adding tofu and vegetables, you can be make it a healthy and satisfying meal.
How to make vegan ramen
I used vegan brown and black rice noodles in this recipe. You can easily find vegan raman noodles in health food stores or online. For seasoning, I made my own seasoning mixture but you can use the seasoning package that comes with the noodles. Just check the ingredients to insure they’re vegan. To make your own as I do, you need to purchase vegan dehydrated vegetable soup mix which you can buy at most bulk food stores.
For protein I fried some tofu and added it along with some vegetables. I used bean sprouts, baby spinach, carrot, green onion and cherry tomatoes but you can add any vegetable that you want. I marinated both the tofu and beans sprouts in soy sauce which adds a little more flavour.
Frying tofu is very easy and it adds a great texture to the tofu. It takes only a few moments but it’s well worth it. The vegetables add nutrients and color. They also make the ramen more filling and satisfying, a real meal.
Vegan ramen is a very simple, nutritious and easy recipe that is quite sophisticated as well. Its also a good way of keeping cool in the summer and enjoying the produce of the season. Enjoy!
- 2 packages vegan ramen noodles
- 1/2 package 420 g firm tofu sliced into 6 slices
- 1/2 cup cornstarch
- Oil for frying
- 6 cups vegetable stock
- 4 cloves garlic minced
- 1 small onion minced
- 1 tablespoon ginger minced
- 1/2 lemon juiced
- Soy sauce to taste to taste
- 4 tablespoon dehydrated vegetable soup mix
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1-1/2 teaspoon ginger powder
- 2 teaspoon red chili powder
- 4 tablespoon nori flakes
- 1 teaspoon pepper
- 2 big handfuls baby spinach
- 2 cup bean sprouts marinated in 1 teaspoon sesame oil and 1 tablespoon soy sauce and 2 teaspoon vinegar for at least 30 minutes.
- 12 cherry toms halved
- 1 green onions chopped
- 1 large carrot grated
- Sesame seeds to garnish
- Soy sauce to taste
- Place bean sprouts in a small mixing bowl.Marinade with the sesame oil, soy sauce and vinegar mixture. Set aside.
- Dry tofu and cut in half. Slice half into 6 even slices. Place in small flat container.
- Using the same marinade, marinade the tofu. Let sit for at least 15 minutes.
- Heat a wok over medium high heat. Add a little oil.
- Place corn starch in the small flat bowl. Dip the tofu in the cornstarch, coating each side.
- Place tofu in the wok. Fry until slightly browned and cricrisp, about 1 minute. Turn and fry the other side. Repeat until all the tofu is cooked. Set aside.
- Prepare tomatoes, green onion and carrot. Set aside in separate bowls.
- Wash spinach and set aside.
- Prepare the soup mix by mixing all the ingredients in a small bowl. Set aside.
- In a large stockpot add about 1 1/3 tablespoons oil. Add the onion, garlic and ginger. Stir until slightly browned and translucent.
- Add the vegetable stock .
- Add the lemon juice and soup mix. Start with 2 tablespoons soup mix and taste test. Add up to 1/4 cup. Add soy sauce to taste starting with 1 tablespoon. Turn heat to medium high and bring to a boil.
- Once stock is boiling, add ramen noodles. Follow instruction on ramen noodle package. Once noodles are cooked remove soup immediately from heat.
- Add the spinach and stir gently for a few seconds.
- In 2 soup bowls add the raman noodles and spinach. Pour broth over them. Add the tofu and toppings are serve immediately.