Vegan Ramen with Crispy Sesame Tofu

A bowl of vegan ramen topped with smoked tofu, tenderstem broccoli, spring onions, sesame seeds and pak choi

5 from 4 votes

Warm up this winter with a bowl of ramen topped with crispy sesame tofu. What's best is that it's entirely plant based and suitable for a vegetarian or vegan diet.

Prep Time10

Cook Time20

Total Time30

Course: Dinner

Cuisine: Japanese

Keyword: chestnut mushrooms, ginger, miso, nori, pak choi, ramen, seaweed, soy sauce, spring onion

Servings: people

Calories: 556.13kcal

Author: Emma

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

US Customary - Metric

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.

Notes

You will need at least 500-750ml for this recipe. If the porcini mushroom packet does not require this amount of liquid, top it up!

Nutrition