Easy Vegan Ramen

This vegan ramen features tofu, veggies, and noodles in a rich, savory broth. It’s hearty, flavorful, and so easy to make!

Why settle for instant ramen when this vegan version has all the comfort and flavor but with better-for-you ingredients?

You’ll be surprised how easy it is to whip up a bowl of crispy tofu, chewy noodles, and tender veggies in a silky, umami broth.

Feeling extra hungry? Enjoy a bowl of these vegan ramen noodles with vegan stir fry or vegan fried chicken!

Why You’ll Love This Vegan Ramen Recipe

• From the tofu to the noodles, this veggie ramen is a breeze to make.
• With its rich, creamy broth and hearty veggies, this vegan ramen is as comforting and satisfying as traditional ramen.
• This tofu ramen is adaptable! Try it with seasonal veggies or get creative with whatever’s in your kitchen.

Ingredients And Substitutions 

For the tofu:

Olive oil – To get the tofu nice and brown.

Extra firm tofu – Extra-firm and firm tofu cubes are perfect for this dish because they won’t fall apart easily.

Toasted sesame oil, salt, and black pepper – To give the tofu cubes extra flavor.

For the ramen noodles:

Ramen noodles and boiling water: There is no need to overthink the cooking process for the noodles. Just follow the package instructions! And to prevent the cooked noodles from sticking together, toss them with a drizzle of sesame oil.

For the broth:

Olive oil – For cooking the aromatics.

Yellow onion and fresh ginger – The base for the flavorful broth.

Enoki mushrooms – Use your favorite mushrooms! You can also add white miso paste for more umami flavor.

Baby bok choy – Their leaves wilt beautifully, and the tender stems add a nice crunch to the rich and umami-packed silky broth.

Vegetable broth – Makes a wholesome and tasty base for this vegan ramen. Soup packets, who?

Hoisin sauce – Adds complexity to the vegan broth with its salty-sweet flavor.

Curry powder – The spices and seasonings are up to you, but curry’s warm, aromatic flavor profile adds an exciting twist to the rich ramen broth.

Full-fat coconut milk – Our secret ingredient for a really great vegan ramen! It makes the finished broth consistency richer, thicker, and slurp-worthy.

Lime, fresh cilantro, and red chili pepper slices – Make your homemade ramen bowl look and taste even better with garnishes.

Tips For Making This Recipe

Noodles You Can Use

Switch up the noodles in this vegan ramen recipe! Udon noodles are satisfyingly thick and chewy, while soba noodles‘ nutty flavor is perfect with the savory broth.

Avoid Soggy Noodles

Cook the ramen noodles separately, so they don’t soak up too much broth.

Storage Tips

This tofu ramen is best enjoyed fresh, but you can refrigerate the components separately in airtight containers for up to 4 days.

Tofu Ramen Recipe FAQs

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Vegan Ramen

This vegan ramen features tofu, veggies, and noodles in a rich, savory broth. It’s hearty, flavorful, and so easy to make!

Louisa

For the tofu:

• Press the tofu to remove as much water as possible, then cut it into small cubes.

• Heat olive oil in a large saucepan over high heat. Once hot, add the cubed tofu, sesame oil, salt, and pepper. Cook until brown, about 2 to 3 minutes per side.

• Remove from the pan and transfer to a bowl.

For the ramen:

• Add the ramen noodles to a large bowl.

• Top with boiling water and let them sit for 5 to 8 minutes until cooked.

• Drain and rinse under cold water. Reserve until later.

• Switch up the noodles in this vegan ramen recipe! Udon noodles are satisfyingly thick and chewy, while soba noodles‘ nutty flavor is perfect with the savory broth.
• Cook the ramen noodles separately, so they don’t soak up too much broth.
• This tofu ramen is best enjoyed fresh, but you can refrigerate the components separately in airtight containers for up to 4 days.