Vegan Ramen with Sesame Glazed Tofu

Bowl of Vegan Ramen with a wooden spoon.

5 from 8 votes

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!

Prep Time15

Cook Time40

Total Time55

Course: Soup

Cuisine: American, Japanese

Servings:

Calories: 375kcal

Author: Alissa Saenz

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

US Customary - Metric

Instructions

Coat the bottom of a large pot with a tablespoon of peanut oil and place it over medium heat.
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.
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.
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.
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.
Coat a medium skillet with the remaining tablespoon of oil and place it over medium heat.
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.
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.
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.
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.
Stir the remaining ½ teaspoon of sesame oil into the broth and season it with additional soy sauce, if desired.
Divide the tofu, edamame, and noodles among four bowls, then ladle the broth with mushrooms and carrots into each bowl.
Top each bowl with the green parts of your scallions and sesame seeds. Serve.

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