This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!
Is there anything cozier than a big bowl of noodles in broth? That's just what I crave this time of year, and exactly what inspired me to get working on a classic vegan ramen recipe.
Now, let me make something clear: we're not talking about those super-cheap, uber-processed ramen soup packets that you get at the grocery store (although they were a long-time guilty pleasure of mine!). This vegetarian ramen is made with good quality noodles, fresh veggies, edamame, and tofu smothered in a to-die-for sesame glaze. The broth is light and infused with soy sauce and a touch of sesame oil.
Basically what I'm saying is that this is the good stuff! It's bursting with deliciousness and super comforting. Also, ramen bowls with loads of delicious ingredients are really fun to assemble.
I think it's time you planned a ramen night at home, and I'm here to help!
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Ingredients You'll Need
- Peanut oil. You can substitute another high-heat oil such as corn or canola oil if you'd like.
- Shiitake mushrooms. Feel free to substitute another variety of fresh mushroom if you like.
- Garlic.
- Ginger.
- Scallions.
- Vegetable broth. Use a low sodium variety so the soy sauce doesn't make your ramen too salty.
- Soy sauce. Feel free to substitute gluten-free tamari or coconut aminos.
- Organic brown sugar. This needs to be organic to keep the recipe vegan.
- Toasted sesame oil. Look for this in the international foods section of your supermarket. If they don't carry it, try an Asian market.
- Tofu. Extra firm or super firm varieties are best for this this recipe.
- Ramen noodles. These are available in the international foods sections of most supermarkets. Look for packages containing just (not the plastic packets of instant soup). If you can't find them, feel free to substitute another type of Asian noodle, such as soba, udon or rice noodles. Your soup won't technically be ramen, but it will still be delicious.
- Carrots.
- Frozen shelled edamame. This is usually available where the frozen veggies are at the supermarket.
- Sesame seeds.
Tip: For extra-spicy ramen, add some sriracha sauce or chili oil to the broth before serving!
How to Make Vegan Ramen
The following is a detailed photo tutorial on how to make this dish. Feel free to scroll down if you'd like to skip right to the recipe!
- Heat up some oil in a large pot and add sliced shiitake mushrooms. Cook them briefly, stirring only once or twice, until they just begin to soften and brown.
- Now add your aromatics: garlic, ginger, and the white parts of your scallions. You can add a dash more oil to the pot beforehand if it seems dry. Sauté everything for about a minute, until it becomes very fragrant.
- Add broth and soy sauce, turn up the heat, and simmer everything for about 30 minutes. You can prepare the tofu and noodles during this time.
- After 30 minutes, add some julienne cut carrots to the vegan ramen broth. Let them cook for just about a minute, until they just begin to become tender.
- To make the glazed tofu, start by mixing up your sauce: stir soy sauce, brown sugar, and some sesame oil together in a small bowl.
- Heat up some oil in a skillet and add diced tofu.
- Cook the tofu for about 5 minutes on each side, until it becomes browned and crispy.
- Pour the sauce over the tofu and give everything a stir.
- Let the tofu simmer in the sauce until it forms a nice coating on the tofu.
- To assemble, arrange some noodles, edamame, and the tofu in a bowl. Ladle the broth over everything, making sure to get some mushrooms and carrots in there.
- Top your vegan ramen with chopped scallions and sesame seeds.
Leftovers & Storage
If possible, store the components of this dish in separate sealed containers. (Although if you've already mixed everything together it will be fine!) Everything should keep in the fridge for 3 to 4 days.
Frequently Asked Questions
Yup! Just substitute your favorite gluten-free vegan noodles (even if they're not ramen noodles). 100% buckwheat soba noodles or rice noodles would work well! You'll also need to use gluten-free tamari in place of soy sauce.
Tempeh would work great, or you can simply leave it out and enjoy an all-veggie ramen!
In my experience, most dried ramen noodles are vegan, but you should always check the ingredients list before buying. Frozen or fresh ramen noodles are more likely to contain egg or dairy, so I prefer to steer clear of them.
More Asian-Inspired Vegan Soups
- Easy Vegan Pho
- Red Curry Noodle Soup
- Vegan Hot & Sour Soup
- Vegan Wonton Soup
- Miso Soba Noodle Soup with Crispy Tofu
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Vegan Ramen with Sesame Glazed Tofu
This vegan ramen is filled with tender veggies, glazed tofu, and slurpable noodles in a savory sesame ginger broth. Easy to make and oh so comforting!
Ingredients
- 2 tablespoons peanut oil (or high-heat oil of choice), divided
- 4 ounces fresh shiitake mushrooms, stemmed, cleaned, and sliced
- 3 garlic cloves, minced
- 2 teaspoons freshly grated ginger
- 2 scallions, chopped, white and green parts separated
- 6 cups low sodium vegetable broth
- 4 tablespoons soy sauce, divided
- 1 tablespoon brown sugar
- 1 teaspoon toasted sesame oil, divided
- 1 (14 ounce or 400 gram) package extra firm tofu, drained, pressed, and cut into ½-inch cubes
- 4.25 ounces dried ramen noodles (half of a 9.5 ounce package)
- 1 cup julienne cut carrot (about 2 carrots)
- 1 cup frozen shelled edamame, thawed
- Toasted sesame seeds, for serving
Instructions
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Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.
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Give the oil a minute to heat up, then add the mushrooms. Cook the mushrooms for about 5 minutes, stirring them just once or twice, until they just begin to soften and brown. Watch them carefully to avoid burning.
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You can add a dash more oil to the pot if it seems very dry at this point. Give it a minute to heat up, then add the garlic, ginger, and white parts of scallions. Sauté the aromatics for about a minute, until they become very fragrant.
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Stir in the broth and 2 tablespoons of soy sauce. Raise the heat and bring the liquid to a boil. Lower the heat and allow everything to simmer for about 30 minutes.
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While the broth simmers, prepare the tofu. Begin by stirring the remaining 2 tablespoons of soy sauce together with the brown sugar and ½ teaspoon of sesame oil in a small bowl. Stir until the sugar is dissolved.
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Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.
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When the oil is hot, add the tofu cubes in an even layer. Cook the tofu for about 10 minutes, flipping about halfway through, until browned and crispy.
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Pour the sauce over the tofu and gently flip the pieces a few times to coat them with sauce. Let the tofu continue cooking for about a minute, until most of the liquid reduces. Remove the tofu from the skillet and transfer it to a plate.
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Bring a medium pot of water to a boil. Cook the noodles according to the package directions, then drain them into a colander and rinse them with cold water.
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After the broth has simmered for 30 minutes, add the carrot. Continue simmering for about a minute, until the carrot just begins to soften. Remove the pot from heat.
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Stir the remaining ½ teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.
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Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.
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Top each bowl with the green parts of your scallions and sesame seeds. Serve.
This was awesome, I do not use oil so I baked the tofu and then added the glaze. And I used tahini instead of sesame oil. Really a phenomenal recipe.
This was so good! We added a lot more garlic and threw in a shallot as well, but this is definitely getting added to our regular rotation. Thanks for helping us ring in the new year.
Incredible recipe!! I did tofu and chicken for my kids.
This is really delicious. Only criticism is I didn't think there was enough ramen for the soup ratio, so will be adding more in next time. We also are not big mushroom fans, so we jullian cut zucchini instead and loved it. I am looking forward to making it again tonight, flavors are all around delicious! Thank you for this recipe, you have blessed us with this and many others we have made from your site :)
Help! I’m allergic to mushrooms. Does anyone have a suggestion for a good replacement? Thank you all!!
Eggplant would work well! You could also simply leave them out - the soup will still be delicious.