Vegan ramen is full of delicious noodles, broth, vegetables, tofu, spices, sauces, and more!
As far as we know, historically, ramen comes from China and quickly landed in Japan (although popular in both countries at the same time) and became a staple.
Ramen is huge & delightfully enjoyed throughout the globe and in this recipe- completely plant-based!
So with that being said, what key nutrients can we expect in this hearty dinner?
KEY NUTRIENTS
Let’s begin to breakdown some of the key components of this vegan ramen.
For starters, we have vegetable broth- which is a beautiful, organic base to our ramen soup.
Following that is a load of great veggies like bok choy (high in vitamin C and K, calcium, phosphorus, etc.), onions, (high in antioxidants), shallots (also high in antioxidants, vitamin B6 and C), mushrooms (high in vitamin D, selenium, plant-based protein, etc.), ginger, and garlic (also high in antioxidants and powerful health benefits).
There are even more vegetables than discussed, providing a wholesome source of great vitamins, minerals, and macronutrients our body requires.
Next, we have ramen noodles which gives us a nice boost of natural carbohydrates, dietary fiber, and plant-based protein.
The last major component is some baked tofu which is made from soybean- giving us a boost of iron, manganese, magnesium, potassium, and complete plant-based protein.
INGREDIENTS:
Ramen
– Ramen Noodles (1 box of 8.4 oz)
– 64 Fluid Oz. Vegetable Broth
– 3-4 Garlic Cloves
– 1 Tsp. Ginger
– 1 1/2 Cup Mushrooms
– 1 1/2 Cup Broccoli
– 1 Cup Baby Carrots
– 2 Large Bok Choy
– 1/4 Cup Yellow Onion
– 1 Shallot
– 1/2 Lime
– 3 Tbsp. Tamari Sauce
– 1-2 Tsp. Sriracha Sauce (3 tsp. if you like pretty spicy)
– 2 Tbsp. Sesame Oil
– 2 Tbsp. Olive Oil
Teriyaki Tofu
– 15 Oz. Firm Tofu
– 1/4 Cup Teriyaki Sauce
– 3 Tbsp. Cornstarch
– 1/2 Tsp. Salt
Toppings
– 1 Cup Corn
– 1/2 Lime
– 2 Sheets of Seaweed
– 1/3 Cup Green Onions
– 1/3 Cup Parsley
BEGIN THE RECIPE
Preheat the oven to 400 degrees F.
To begin, I start with preparing and baking the tofu.
To prepare the tofu, it must be drained.
I personally invested in a tofu presser which is such a super easy way to get rid of that excess water in your tofu.
I absolutely love this tofu presser, the bag it comes in, and the instructions are so simple to follow.
Click here to go to Amazon, where I bought my “Grow Your Pantry” tofu presser!
If you don’t have a tofu presser, you can press on it with a paper towel to help drain it, making sure not to crumble the tofu since we will be cubing them.
Once the water is drained as much as possible, cut the tofu block into small rectangle cubes.
In a large enough bowl, sprinkle 1/4 cup cornstarch and 1/2 tsp. salt.
Now toss cubed tofu in bowl to combine, until the tofu is coated.
Now, we can align the tofu on a greased baking sheet or in a glass dish to bake.
Bake tofu for about 20 minutes in the oven, flipping them halfway through.
(While the tofu cooks we can skip ahead to prep the vegetables).
Once baked, remove from the oven and toss with 1/4 cup teriyaki sauce.
Place the tofu back in the oven for about 5 minutes to bake with sauce.
PREPARE THE VEGETABLES
First, wash all of the vegetables.
Then, begin with slicing each of the 2 bok choy down the middle, lengthwise, then widthwise to create bite-sized pieces.
Place cut bok choy into a bowl.
Also, dice 1/4 cup yellow onion into small pieces and place in separate bowl.
(The bok choy and onions will become a cooked mixture soon).
Next, grate ~1/2 inch ginger (1 tsp.) along with 3 garlic cloves and set aside.
Slice widthwise 1 shallot to create rings for ramen, set aside.
If the 1 1/2 cup mushrooms aren’t pre-sliced, slice into ~1/4 inch pieces, set aside.
Chop 1 1/2 cup broccoli into bite-sized pieces and set aside.
Prepare the 1 cup corn in a bowl and roughly chop or tear the seaweed sheets into desired smaller pieces, set aside.
Lastly, chop 1/3 cup green onions and 1/3 cup parsley. Set aside for later as toppings.
MAKE THE BOK CHOY & ONION MIXTURE
Begin with heating a medium to large pot on medium heat with 1 tbsp. olive oil and 1 tbsp. sesame oil.
Once heated, place cut bok choy and 1/2 cup yellow onion in pot for about 2-4 minutes, or until bok choy is tender.
Remove from heat and set aside for later when assembling ramen.
Now, we can use the same pot for the ramen!
MAKE THE BROTH & VEGETABLES
Use the same pot to heat on low to medium 1 tbsp. olive oil and 1 tbsp. sesame oil.
Place 1 tsp. ginger, 3 garlic cloves, and 1 shallot into pot.
Allow them to cook for 1-2 minutes & become aromatic.
Next, we can add 1 cup carrots and 1 1/2 cup mushrooms and stir to combine.
Allow them to cook down for about 7 minutes or until mushrooms have browned.
Lastly, we can add 64 fluid oz. vegetable broth, 3 tbsp. tamari sauce, 1-2 tsp. sriracha sauce (3 tsp. if spicy desired), and 1 1/2 cup broccoli to pot.
Squeeze 1/2 lime into pot as well.
Bring to a boil.
Once boiling, reduce heat to simmer and let simmer for about 8 minutes.
PREPARE NOODLES
In a separate saucepan, boil water to cook ramen noodles.
This brand of ramen noodles above works perfectly for a vegan ramen and is what I use.
Once boiling, add 8.4 oz. ramen noodles (1 box) until al dente.
Drain noodles and return to pot.
ASSEMBLE VEGAN RAMEN
In eating bowls, serve 4-6 desired portions of ramen noodles, corn, tofu, seaweed leaves, and bok choy & onion mixture.
Next, add desired broth/vegetable mixture to each of the bowls.
Squeeze 1/2 lime between bowls.
Lastly, top with desired amount of green onions and parsley.
Enjoy!
Vegan Ramen
Ingredients
Ramen
- 8.4 Oz. Ramen Noodles (1 box)
- 64 Fluid Oz. Vegetable Broth
- 3-4 Garlic Cloves
- 1 Tsp. Ginger (~1/2 inch piece)
- 1 1/2 Cup Mushrooms
- 1 1/2 Cup Broccoli
- 1 Cup Baby Carrots
- 2 Large Bok Choy
- 1/4 Cup Yellow Onion
- 1 Shallot
- 1/2 Lime
- 2 Tbsp. Olive Oil
- 2 Tbsp. Sesame Oil
- 3 Tbsp. Tamari Sauce
- 1-2 Tsp. Sriracha Sauce (3 tsp. for spicy)
Teriyaki Tofu
- 1/4 Cup Teriyaki Sauce
- 15 Oz. Firm Tofu
- 3 Tbsp. Cornstarch
- 1/2 Tsp. Salt
Toppings
- 1/2 Lime
- 1 Cup Corn
- 2 Sheets Seaweed
- 1/3 Cup Parsley
- 1/3 Cup Green Onions
Instructions
Begin Recipe with Tofu
- Preheat the oven to 400 degrees F.
- Press the tofu (in tofu presser or with paper towel) until water is drained.
- Cut tofu into small rectangle cubes that are about 1 inch long and 1/4 inch thick.
- In a medium bowl, sprinkle 1/4 cup cornstarch and 1/2 tsp. salt.
- Toss in cubed tofu and combine until coated.
- Bake tofu for about 20 minutes, on greased baking sheet or in greased glass dish, flipping halfway through.
- (While the tofu bakes, you can skip ahead to prep the vegetables).
- Remove tofu from the oven and toss with 1/4 cup teriyaki sauce.
- Place tofu back in the oven for about 5 minutes to bake with sauce.
Prepare the Vegetables
- First, wash all of the vegetables.
- Then, slice each of the 2 bok choy down the middle, lengthwise, then widthwise to create bite-sized pieces, place in a bowl.
- Now dice 1/4 cup yellow onion into small pieces and place in separate bowl.
- Next, grate ~1/2 inch ginger to yield about 1 tsp., along with grating 3 garlic cloves and set aside.
- Slice widthwise 1 shallot to create rings, set aside.
- If the mushrooms aren’t pre-sliced, slice into 1/4 inch pieces and set aside.
- Chop 1 1/2 cup broccoli into bite-sized pieces, set aside.
- Prepare 1 cup corn in a bowl and roughly chop or tear the seaweed sheets into desired smaller pieces, set aside.
- Lastly, chop 1/3 cup green onions and 1/3 cup parsley. Set aside for later as toppings.
Make Bok Choy & Onion Mixture
- Begin with heating a medium/large pot on medium with 1 tbsp. olive oil and 1 tbsp. ssesame oil.
- Once heated, place bok choy and yellow onion in pot for about 2-4 minutes or until bok choy is tender, stirring occasionally.
- Remove from heat and set aside for later when assembling ramen (cover to keep in heat).
Make the Broth & Vegetables
- Use the same pot to heat on low to medium with 1 tbsp. olive oil and 1 tbsp. sesame oil.
- Place 1 tsp. ginger, 3 garlic cloves, and shallot into pot.
- Allow them to cook for 1-2 minutes, becoming aromatic.
- Next, add 1 cup carrots and 1 1/2 cup mushrooms, stir to combine.
- Allow them to cook down for about 7 minutes or until mushrooms have browned.
- Now, add 64 fluid oz. vegetable broth, 3 tbsp. tamari sauce, 1-2 tsp. sriracha sauce (3 tsp. if spicy desired) and 1 1/2 cup broccoli to pot.
- Squeeze 1/2 lime into pot as well, stir to combine.
- Bring pot to a boil.
- Once boiling, reduce heat to simmer and let simmer for about 8 minutes.
Prepare Ramen Noodles
- In a separate pot, boil water to cook noodles.
- Once boiling, add 8.4 oz. ramen noodles (1 box of brand above) until al dente.
- Drain noodles and return to pot.
Assemble Vegan Ramen
- In eating bowls, serve 4-6 desired portions of ramen noodles, corn, tofu, seaweed, and bok choy & onion mixture.
- Next, add desired broth & vegetables mixture to each bowl.
- Squeeze 1/2 lime between bowls.
- Top with desired amount of green onions and parsley.
- Enjoy!