Vegan Ramen Recipe

Close up image of vegan ramen soup in a bowl with fried tofu

Enjoy delicious Vegan Ramen made from scratch in the comfort of your home, that simply amazing. Ramen noodle cooked in a flavorful homemade broth with carrots, onions, pepper, and spices topped with fried tofu and cilantro.

5 from 7 votes

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Course: Entrée, Main Course, Soup

Cuisine: Asian

Keyword: vegan ramen

Prep Time: 5

Cook Time: 5

Servings: servings

Calories: 418kcal

Equipment

1 saucepan

Ingredients

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)

Garnishes

cilantro
green onion
carrot
red pepper

Instructions

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 and Bragg’s Liquid Amino, and bring the broth to a 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.

Nutrition