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Easy Vegan Ramen Noodle Soup Recipe | WorldofVegan.com #ramen #vegan #soup #worldofvegan #vegetarian #food #recipe
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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 asian, hearty, instant, Japanese, ramen, soup, warm, winter
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 1 Person

Ingredients

Baked Tofu Cubes

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

Ramen Noodle Soup

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

Optional Veggie Add-Ins

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

Optional Toppings

  • 1 pinch of sesame seeds black or white
  • 1 teaspoon of 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.