Warm up this winter with a bowl of vegan ramen topped with crispy sesame tofu. Get the recipe below.
When you need something warm and hearty you can't beat a bowl of noodle soup. It's perfect for the colder months and when you're not feeling your best. Where some people reach for chicken noodle soup I reach for a plant based alternative - vegan ramen with crispy sesame tofu.
My recipe starts with a humble packet of plain ramen noodles. The broth is made from ginger, soy sauce, miso paste and the juices from soaked porcini mushrooms. It's rich and full of umami. Smoked tofu is pan fried until crispy and tenderstem broccoli and pak choi are stir fried until just wilted. The dish is then topped off with sesame seeds and fresh spring onions.
It might not be the most authentic ramen recipe but it is delicious!
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Ingredients
It might look like quite a long ingredients list but every one has an important role to play in this vegan ramen recipe.
- Dried ramen noodles
- Dried porcini mushrooms
- Soy sauce
- Miso paste
- Ginger
- Sesame oil
- Smoked tofu
- Tenderstem broccoli
- Pak choi
- Spring onion
- Sesame seeds
Step-by-step Instructions
Follow the simple steps set out below and you too will be able to enjoy a steaming hot bowl of ramen topped with crispy sesame tofu.
- Step 1: begin by soaking the dried mushrooms in boiling water
- Step 2: Pan fry the tofu until crispy
- Step 3: add the water from the mushrooms to the soy sauce, miso paste and ginger in a pan and bring to the boil then simmer
- Step 4: stir fry the tenderstem broccoli
- Step 5: stir fry the pak choi
- Step 6: assemble in a deep bowl
Substitutions
There are two main substitutions you can make with this recipe. They are:
- Protein: if you can't get smoked tofu then regular tofu will work fine. You could also swap it out for tempeh.
- Mushrooms: I used dried porcini mushrooms but any dried mushroom would work well.
Variations
Tweak this vegan ramen dish to suit your palatte:
- Extra veg: you could add a whole range of different veggies to this dish, red and green peppers, carrot ribbons and even asparagus would all taste delicious!
- Spicy: add some fresh red chilli for a little heat.
Equipment
There's not a huge amount of equipment needed for this recipe, mainly just pots and pans. You'll need:
- A jug or bowl for soaking the dried mushrooms
- A pan for the noodles
- A pan for the broth
- A wok for the tofu and veggies
Top tip
Smoked tofu is often more firm than other types of tofu. Don't overcook it or it will become tough.
Frequently asked questions
Regular tofu comes in a range of different textures from silken to extra firm. It's very plain and great for soaking up other flavours. Smoked tofu on the other hand has undergone a smoking process and is firmer and designed to be eaten as it is.
The recipe
My favourite way to enjoy a this ramen is to slurp up most of the broth, then devour the noodles with big mouthfuls of crisp tofu, chewy porcini mushrooms, al-dente broccoli and slippery pak choi leaves. I then finish by tipping the bowl back and drinking the last of the liquor left at the bottom of the bowl. Delicious!
Vegan Ramen with Crispy Sesame Tofu
Ingredients
For the broth
- 30 grams porcini mushrooms dried
- 2 tablespoon miso paste
- 1 tablespoon dark soy sauce
- 1 ginger minced
For the tofu and veggies
- 225 grams smoked tofu cut into slices
- 1 tablespoon sesame oil
- 4 spears tenderstem broccoli
- 2 baby pak choi cut in half
For the noodles
- 150 grams noodles
For the toppings
- 2 spring onions thinly sliced
- 4 nori sheets to garnish
- sesame seeds to garnish
Instructions
- Begin by soaking the mushrooms in 500 ml of boiling water.
- Next begin frying the tofu in the sesame oil for 3 - 4 minutes or until crispy on one side.
- Add the broth ingredients to a pan, bring to a boil then reduce to a simmer.
- Add the noodles to a pan of boiling water and cook for 5 minutes.
- While the noodles cook flip the tofu and stir fry the tenderstem broccoli.
- Finally stir fry the pak choi.
- Drain the noodles and add to a deep bowl.
- Pour over the broth then top with the tofu, veggies, sesame seeds and nori if using.
Caroline says
Looks very comforting, like the idea of the crispy seaweed on top.
Pam Greer says
I love all the flavors you have going on in this ramen! I definitely wouldn't miss any meat! I also had no idea there was such a thing as smoked tofu!
Karen @ Seasonal Cravings says
My son is obsessed with ramen every since we had it in New York and I have been trying to learn to make it. This looks likes it's packed with flavor and I can't wait for us to try it!
Mike Hultquist says
This is a great recipe. It's seriously satisfying and quite rich with flavor. The mushrooms really absorb all that deliciousness. Nice!
Liz says
I've been on such a ramen kick but I just assumed it would be too hard to make at home! But this recipe is perfect!