Once you've tried this savory tofu ramen, it will be a lunch or dinner staple in your routine. In addition to being extremely versatile and nutritious, this ramen is an umami explosion thanks to a mix of mushrooms, soy sauce, miso paste, and toasty tahini. Sprinkle on some crushed red pepper flakes for garnish if you prefer it spicy.
Vegetable and Tofu Ramen [Vegan]
Serves
4 bowls
Cooking Time
45
Ingredients
- 4 cups water
- 1/2 of 1 1-ounce package of dried Shiitake mushrooms
- 1 block firm or extra-firm tofu
- 1 onion
- 2 broccoli crowns
- 4 carrots
- 4 celery stalks
- 2-3 baby bok choy
- 16 ounces Cremini or Button mushrooms
- 2 blocks ramen noodles (see notes)
- 3 tablespoons low-sodium soy sauce
- 2 teaspoons ginger powder
- 2 tablespoons white miso paste
For the Toppings:
- Crushed red pepper flakes
- Tahini
- Dulse flakes
- Pepper
Preparation
- In a soup pot over medium-high heat, bring water and dried mushrooms to a simmer. Let simmer while you prep other ingredients.
- Preheat oven to 400°F. Drain and press tofu, then cut into bite-size cubes. Line a sheet pan with parchment paper and arrange cubes in a single layer. Bake until the tofu begins to firm up and brown, about 20-30 minutes. Remove from oven and set aside.
- Peel and dice onion. Cut broccoli crowns, carrots, and celery into bite-size pieces. Trim the ends off the bok choy, chop into small pieces, and rinse thoroughly in a colander under cool water to remove any dirt and grit. If your mushrooms are not pre-sliced, rinse gently and slice.
- Add prepared vegetables to the soup pot along with soy sauce and ginger. Bring back up to a simmer, and let simmer until vegetables wilt down and become tender.
- While soup simmers, cook ramen according to directions on package.
- When vegetables are tender, reduce heat and stir in miso paste. Stir frequently until miso paste dissolves.
- Serve soup with a handful of tofu cubes, a serving of ramen, and desired toppings.
Notes
Use pre-sliced mushrooms if you can find them. And try to use ramen that's made from whole grains.
About The Author
Kayli Dice
See My Recipes Meals meant to be shared that use fresh, seasonal ingredients, and simple cooking techniques.
Kayli is a dietitian who specializes in plant-based nutrition and cooking. She co-writes the recipe blog Plant Eaters’ Manifesto with her husband. Sign up for their weekly newsletter for the latest plant-based recipes, news and exclusive guides. Kayli believes food is more than the sum of its nutritional parts. When she sits down to a meal, she wants to enjoy the flavors, connect with friends and walk away feeling satisfied. This is the language she uses to teach people about good food: fresh, seasonal ingredients, simple cooking techniques, and meals meant to be shared. In this language, good health is a given. When she isn't cooking and writing, Kayli loves practicing yoga and exploring coffee shops and microbreweries.
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