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Best vegan ramen soup served in a white bowl with rice noodles topped with mushrooms, tofu, red pepper flakes
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Easy Vegan Ramen

Enjoy this healthy and delicious easy vegan ramen! It's packed with veggies and tons of flavor, and uses Lotus Foods gluten-free rice ramen noodles!
Course Main Course
Cuisine Japanese
Keyword easy vegan ramen, vegan japanese recipe, vegan ramen
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1
Calories 586kcal
Author Michelle Cehn | World of Vegan

Ingredients

Baked Tofu Cubes

  • ½ cup extra-firm tofu cubed
  • ½ teaspoon toasted sesame oil
  • ¼ teaspoon salt
  • 1 pinch pepper

Ramen Noodle Soup

  • ½ teaspoon toasted sesame oil
  • 1 medium clove garlic minced
  • 2 cups vegetable broth
  • 1 package ramen noodles we used rice ramen noodles from Lotus Foods
  • 1 tablespoon soy sauce or tamari
  • sriracha to taste
  • 1 tablespoon finely chopped green onion
  • 1 pinch red pepper flakes optional

Optional Veggie Add-Ins

  • 2 baby bok choy sliced in half
  • ¼ cup thinly sliced mushrooms
  • ½ cup broccoli chopped into small pieces
  • ¼ cup thinly slicedcarrots

Optional Toppings

  • 1 pinch sesame seeds black or white
  • 1 teaspoon nori seaweed thinly sliced into small pieces
  • any additional toppings you desire

Instructions

Baked Tofu Topping

  • Start by preparing the baked tofu cubes. If you'd prefer to skip this step, you can use raw cubed tofu instead or leave it out altogether.
  • Preheat your oven to 400 degrees F.
  • Combine the cubed tofu, sesame oil, salt, and pepper in a bowl and toss to coat.
  • Place the tofu in a single layer on a parchment lined baking tray. Bake the tofu for 10 minutes, then flip it and bake for another 10 minutes.

Ramen Noodle Soup

  • Heat a medium sized pot and add ½ of a teaspoon of sesame oil (or olive oil) and the garlic. Saute for 2 minutes.
  • Add the vegetable broth and bring the pot to a boil.
  • Add your veggies of choice (see suggested veggies add-ins and create your own combo) and simmer for about 3-5 minutes, until veggies are cooked yet still crisp.
  • Add the ramen noodles and simmer until the noodles are cooked, following the cooking time noted on the package.
  • Remove the pot from the heat. Add the soy sauce and sriracha and adjust to taste. Pour the soup into a bowl, add the baked tofu, and sprinkle with green onion and red pepper flakes. Serve with any additional toppings and add-ins if you desire.

Nutrition

Calories: 586kcal | Carbohydrates: 77g | Protein: 25g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 5466mg | Potassium: 758mg | Fiber: 7g | Sugar: 12g | Vitamin A: 17044IU | Vitamin C: 149mg | Calcium: 372mg | Iron: 8mg