Vegan Ramen Recipe is my new favorite to prepare, it is light, flavorful like my Vegan Cabbage Soup, and Vegan White Bean Soup. Ramen is among the most popular and widely loved food. Although ramen is known to be a Japanese dish, not many know that it actually originated from China.
Long ago, ramen was a staple in China. How it came to Japan remains quite a mystery. Some say that a scholar from China bought it to japan and open up a restaurant and served ramen. It is from here that ramen has become highly popular in Japan.
Today, you will find it a staple in almost every part of the country. In fact, there are about 19 different styles of ramen found all across the country. These styles are native to the regions.
However, it’s not just Japan where ramen is so loved. They have become a favorite of many. The reason behind their popularity is the level of comfort they provide. If you are having a bad day, ramen can make you happy. It is so simple. Furthermore, ramen is extremely easy to make.
Main Component of Ramen
Ramen has three main components. There are:
Now, making ramen at home is not necessary to enjoy the experience. Thanks to different food brands, you can get ready-made noodles from any store.
These noodles work just fine and offer immense pleasure at the end of a tiring day. And if you are looking for a gluten-free ramen version or vegan ramen noodles, you are in luck because you can find gluten-free noodles as well. Furthermore, you can also use brown rice noodles if you are looking for a vegan ramen recipe.
For the noodles, I used Millet And Brown Rice Ramen from Amazon, they are very good and such a game-changer for those who are gluten-intolerant or celiacs.
The broth is the heart of the dish. It is where all the flavors are found. There are so many ways of making a ramen broth. Traditionally, it is made from pork or beef broth.
But that doesn’t mean vegan people cant enjoy the heartiness and richness of the ramen broth. You can enjoy vegan ramen as well. By choosing your favorite ingredients, you can easily make a vegetarian ramen version, which is just as tasteful and comforting as anything else.
It’s the toppings that decorate a perfect bowl of ramen and make it a feast for the eye. You can top the bowl up with literally anything, and it will go perfectly well. For vegan ramen, you can add vegetables of your choice and tofu as well.
It’s awesome being gluten-free and being able to enjoy comfort dishes that are healthier and taste better than traditional versions.
What is vegan ramen?
Vegan ramen is a dish that takes inspiration from the traditional ramen dish and turns it into vegetarian ramen. All the ingredients used in this dish are vegan, gluten-free, and low calories. It is vegan instant ramen that is very satisfying, fulfilling, super easy to make, and utterly delicious. It is a perfect dish for your busy days or when you are too lazy to cook something.
Here are some of the essential ingredients in this vegan ramen recipe:
- Tofu: Tofu is an excellent source of plant0based protein, iron, and calcium. Apart from its nutritional benefits, it also adds a perfect texture to the dish; it gives the crunch that we need in our vegan ramen because we deep fry it.
- Bragg’s liquid amino: This sauce holds the magic key to flavors. It is a chemical-free seasoning made from soybeans. It is 100% natural and adds tones of flavor into the ramen. You can also use soya sauce instead of it.
- Nutritional yeast flakes: There are complete package f vitamins, minerals, and nutrients that fulfill your body’s requirement when you are on a vegan diet.
- Vegetables: Vegetables not only add flavor and crunch to the ramen but also satisfies the vegan craving. I have used celery, carrots, green onions, ginger, and garlic for this vegetarian ramen recipe.
- Seasonings: I have also added springs of fresh thyme that not only gives the ramen aroma but also intensifies its flavor. Moreover, adding cayenne pepper gives it the heat that lifts everything. It gives it an exciting flavor that tingles on the tongue.
- Garnish: Toppings are an integral part of the ramen. Therefore, apart from the fried tofu, I have used carrots, green onions, and bell peppers for the purpose. However, you are free to use any other vegetable you like.
How to make vegan ramen?
Making vegan ramen is very easy. All you have to do is follow the following steps:
- Prepare tofu by pressing it and then cutting it into slices. You need to marinate it in soya sauce or Bragg’s Liquid Aminos and dust it in cornstarch. Lastly, fry it until it turns crispy and golden brown.
- Next, you have to prepare the broth, simply add all the ingredients in hot oil and sauté for a minute or two. Next, pour in vegetable broth, water, nutritional yeast, and Bragg’s liquid aminos. Let it simmer.
- After about 10 minutes of simmering, add your noodles and cook for 5 minutes.
- Pour the broth in the bowl and top it up with your favorite toppings, which in his case include tofu, carrots, bell peppers, cilantro, and green onions.
For serving, place the hot noodle and broth in a bowl. Top the ramen up with fried tofu slices, chopped cilantro, and green onion, shredded carrots, and diced bell peppers.
Note: You can use any type of ramen for the purpose. I personally love the Brown rice ramen, so I used this one.
For the preparation of this dish, I use either avocado oil or grapeseed oil.
It is essential that you press the tofu to get excess water out of it. If you don’t want to follow the process and wait for that long, you can buy extra-firm tofu. It is already pressed. Pressing gives the tofu a body, and It becomes easy to handle and fry.
This easy vegan ramen recipe gives you a perfect bowl of hot, comforting, healthy, and utterly delicious vegan ramen. It is so tasteful that you will keep coming back for more.
And the best part is, you can customize this dish according to your taste. Try this recipe with different vegetables and see which one works the best. Cook this vegetarian ramen for your friends and family and impress them with your culinary skills. Oh! And don’t forget to thank me later!
Other Recipes To Try:
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- Energy: 332 kcal / 1388 kJ
- Fat: 15 g
- Protein: 17 g
- Carbs: 31 g
- Preparation: 5 min
- Cooking: 15 min
- Ready in: 20 min
- 3 Servings
For The Tofu
- 8 ounces tofu, drained, pressed and cut into slices
- 1 tablespoon Bragg's liquid aminos, or soy sauce
- 2 tablespoons organic cornstarch
- 2 tablespoons vegetable oil, ( grape seed or avocado oil)
For The Ramen Noodle Soup
- 4 ounces ramen noodles, ( I used Lotus Foods Millet And Brown Rice Ramen)
- 1 tablespoon sesame oil
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated
- 1 stalk celery, finely chopped
- 2 green onions, finely chopped extra for garnish
- 2 sprigs thyme
- 1 medium carrot, shredded
- 3 cups vegetable broth
- 2 cups water
- 2-3 tablespoons Bragg's liquid aminos
- 2 tablespoon nutritional yeast flakes
- 1/4 teaspoon Cayenne pepper, (optional)
To Prepare The Tofu
- Firstly, place the tofu block between two plates and place a heavy object on the plate from above. Let it stay for 20 minutes until you drain all the excess water from it. As the tofu gets pressed, it becomes firm. Remove from the plate and cut it into small triangles.
- In a large bowl, add tofu pieces and Bragg’s Liquid Aminos or soy sauce. Toss until they are fully covered in the liquid. Set aside for 5 minutes.
- In a large bowl or deep plate, add cornstarch. Toss the slices of tofu one at a time in the cornstarch so that they are coated with it.
- In a skillet, heat oil. Add the coated tofu slices and fry until they turn golden brown.
- Remove from the skillet and set them aside.
For Ramen soup
- In a large pot, add oil and heat. Add minced garlic, ginger, celery, green onion, carrots, and thyme and saute for 2-3 minutes.
- Pour vegetable broth and water and let it simmer.
- As the broth is about to start simmering, add nutritional yeast flakes, Bragg’s Liquid Amino, and bring the broth to boil.
- Reduce the heat and let it simmer for about 8 to 10 minutes.
- Add ramen and cayenne pepper to the stock and let it cook for about 5 minutes until the noodles get tender.
- As the broth is done, discard the thyme springs.