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Easy Vegan Ramen with Crispy Tofu and Miso-Roasted Vegetables Recipe

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4.3 from 15 reviews

Easy Vegan Ramen is a flavorful, hearty, and satisfying plant-based dish featuring a rich one-pot mushroom broth, crispy pan-fried tofu, miso-roasted vegetables, and gluten-free ramen noodles. With just 10 main ingredients and several optional toppings, this recipe delivers a nourishing and delicious vegan meal inspired by Japanese flavors that can be prepared mostly on the stovetop.

  • Author: Chef
  • Prep Time: 30 minutes
  • Cook Time: 2 hours 30 minutes
  • Total Time: 3 hours
  • Yield: 4 servings
  • Category: Entrée, Soup
  • Method: Stovetop
  • Cuisine: Japanese-Inspired, Chinese-Inspired, Gluten-Free, Vegan
  • Diet: Gluten Free

Ingredients

Broth and Soup Base

  • 1 Tbsp grape seed or avocado oil
  • 5 cloves garlic, roughly chopped (about 2 1/2 Tbsp or 18 g)
  • 1 3-inch piece ginger, peeled and diced
  • 1 medium yellow onion, coarsely chopped
  • 6 cups vegetable stock (DIY or store-bought)
  • 2 Tbsp tamari or soy sauce (plus more to taste)
  • 0.5 ounces dehydrated shiitake mushrooms
  • 1 Tbsp white or yellow miso paste (ensure vegan-friendly)
  • 1 tsp toasted sesame oil (plus more to taste)

Noodles

  • 8 ounces ramen noodles (ensure gluten-free and vegan-friendly)

Optional Toppings

  • 1/2 cup chopped green onion (for garnish)
  • 10 ounces extra-firm tofu (for flash “fried” tofu)
  • Miso-glazed carrots (see notes)
  • Miso-glazed baby bok choy (see notes)

Instructions

  1. Prepare the Broth Base: Heat a large pot over medium-high heat. Add 1 tablespoon of grape seed or avocado oil, then sauté the roughly chopped garlic, diced ginger, and coarsely chopped onion for 5-8 minutes, stirring occasionally until the onion develops a slight sear and browned edges.
  2. Deglaze the Pot: Pour in 1 cup of the vegetable broth to deglaze the pot, scraping up any browned bits from the bottom with a whisk or wooden spoon to enhance the flavor.
  3. Add Remaining Ingredients: Add the remaining 5 cups of vegetable broth, 2 tablespoons of tamari or soy sauce, and 0.5 ounces of dehydrated shiitake mushrooms. Stir to combine.
  4. Simmer the Broth: Bring the mixture to a simmer over medium heat, then reduce the heat to low and cover the pot. Let it simmer gently for at least 1 hour and up to 2-3 hours, stirring occasionally to deepen and develop the flavors.
  5. Season the Broth: Taste the broth and adjust seasoning by adding more tamari or soy sauce and toasted sesame oil as desired. Stir in 1 tablespoon of white or yellow miso paste just before serving for umami richness.
  6. Prepare the Toppings (30 minutes before serving): Make any optional toppings such as miso-glazed carrots or baby bok choy (see notes), and flash-fried tofu if desired.
  7. Cook the Noodles: Bring a large pot of water to a boil. Add the ramen noodles and cook according to the package instructions, usually 4-5 minutes. Drain and set aside.
  8. Strain the Broth: Strain the broth through a sieve to remove the onions, ginger, and mushrooms. Reserve the mushrooms and optionally some onions and ginger for serving.
  9. Assemble the Ramen Bowls: Divide the cooked noodles evenly among four bowls. Ladle the strained broth over the noodles. Top with your choice of tofu, miso-glazed vegetables, chopped green onions, and reserved mushrooms.
  10. Serve and Enjoy: Serve immediately with chili garlic sauce if you like extra heat. The broth can be stored refrigerated up to 5 days or frozen for up to 1 month.

Notes

  • If ramen noodles are unavailable, substitute with a similar-shaped noodle such as angel hair pasta.
  • For miso-glazed carrots: Preheat oven to 400°F. Toss 1 cup of sliced carrots with 1 Tbsp miso paste, 1 Tbsp maple syrup, 1 Tbsp tamari, 1 tsp rice vinegar (or lime juice), and 1 tsp sesame oil. Roast on a foil-lined baking sheet for 20-25 minutes, stirring halfway, until tender and golden brown.
  • For miso-glazed baby bok choy: Slice bok choy in half lengthwise. Brush with the same miso mixture used for carrots. Sear cut-side down in a hot skillet for 1-2 minutes per side until lightly browned.
  • To flash-fry tofu: Press extra-firm tofu to remove moisture, cut into rectangles, toss with 1 heaping Tbsp cornstarch and pinches of salt and pepper. Heat skillet with 1 Tbsp oil over medium heat and brown tofu on each side 4-5 minutes until golden and crispy.
  • The broth develops deeper flavor the longer it simmers, up to 3 hours.
  • Nutrition information is an estimate and per serving.

Find it online: https://cheftinaskitchen.com/easy-vegan-ramen-with-crispy-tofu-and-miso-roasted-vegetables-recipe/