This easy vegan ramen dish is full of flavor, easy to make and is a great weeknight dinner idea! Chewy noodles, rich broth and baked tofu cubes come together to create a comforting bowl of ramen. This may become your next go-to weeknight dinner! This post is brought to you by Mike’s Mighty Good, a brand that makes excellent instant craft ramen!
Who doesn’t love a good bowl of ramen? The noodles, the slurp, the magic of the broth … it’s become a ritual that we enjoy almost every week year round. Ramen is the ultimate comfort food that speaks to and soothes all of the senses. Instant ramen is a great light and easy meal by itself, or it can be transformed into a heartier and healthy ramen dish with lush broth, vegan protein and green vegetables.
Why we love Mike’s Mighty Good Ramen
We recently started using Mike’s Mighty Good ramen in place of our usual ramen brand. It’s been great for many reasons! Their organic ramen noodles are steamed, not fried and made from scratch. They have a great texture. It offers a perfect blend of soft and chewy that’s a welcome change from the more elastic texture of our usual brand.
Making this organic ramen could not be any easier. There’s a flavor packet inside, along with a small packet of oil. Set those to the side. Add boiling water to the marked line inside of the cup. Cover and wait for six minutes to allow the noodles to soften. You can then add the seasoning and oil to the cup and stir and enjoy! I love adding the seasoning packet contents and oil to a bowl with a dollop of vegan mayo. Stir it up to combine, then adding the cooked noodles and noodle water to the bowl. It adds a super creamy element to the ramen broth!
Mike’s Mighty Good: The broth!
The broth by itself is super rich, uses simple and organic ingredients. It does not heavily rely on sodium to deliver flavor. It’s also the perfect springboard for adding some other flavors and toppings to for a heartier healthy ramen bowl. I switch up the produce depending on the season and what’s available at the grocery store. Baked tofu cubes are the perfect vehicle for soaking up the broth, but seared seitan would be amazing here too.
How to make a healthy vegan ramen dish using Mike’s Mighty Good Craft Ramen
This version takes a little more time, but it’s worth it. It can be prepped a day or two before and heated up quickly for dinner if you’re short on time.
Making this broth has become a weekly ritual that I love. With the season changing, it’s nice to crack a window and feel a slight chilly breeze come through my kitchen. It moves all of the amazing aromas around! I love putting on a podcast or music, while my dog, Harper, sleeps in her bed near my feet.
Grate an onion on a box grater or in a food processor until smooth. Sauté in a large pot until golden. Add minced garlic and ginger with splashes of extra vegan broth to allow the ingredients to mellow but not burn. Add the ramen spice packet and vegan broth and simmer. Strain using a chinois or fine mesh strainer, pressing against the solids with a wooden spoon or spatula. This will release all of the flavorful broth and create a smooth finished product. Return your smooth and silky broth back to the pot. Add a dollop of coconut milk to add a creamy element to your ramen!
How to finish and serve this ramen
Ladle the broth over the cooked ramen noodles, baked tofu cubes and seared mushrooms. Sliced shiitake or quartered cremini mushrooms will work well. Add greens of your choice. Roasted broccoli, shaved Brussels sprouts, bok choy and scallions are all good choices. I like to put the contents of the oil packet in the bottom of the bowl. To finish, I ladle the hot broth over the top to serve!
Mike’s Mighty Good offers four vegan varieties. They let me know that although they are marked as vegetarian, they are actually vegan! There’s a Miso, Vegetable, Soy Sauce and Kimchi option. You can use the recipe below with any of these varieties for a mighty good bowl of vegan ramen!
Chewy organic ramen noodles, insanely rich broth, golden and pillowy tofu cubes, seared shiitake and bok choy. It’s all so delicious! If you are looking for more ramen recipes, check out these recipes!
Garlic and Ginger Butter Noodles
Sambal and Peanut Butter Ramen Noodles with Tofu!
Wishing you a peaceful week ahead. xo
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Easy Vegan Ramen
- Total Time: 1 hour 20 minutes
- Yield: 2 servings
- Diet: Vegan
Description
Delicious easy vegan ramen, using any of Mike’s Mighty Good four vegan varieties. Dress up the broth or just prepare the broth using the seasoning packet and add to the cooked ramen noodles. Add tofu, shiitake and greens to create a heartier and healthy ramen!
Ingredients
for the tofu
- one block of firm tofu, cut up into 1X1-inch cubes
- 1 TB toasted sesame oil
- 1 TB canola or grapeseed oil
for the shiitake
- 2 cups sliced or hand-torn shiitake
- 1 TB canola or grapeseed oil
for the broth
- 1 TB canola or grapeseed oil
- one large onion, grated on a box grater (or puree in a food processor)
- 2 TB fresh grated ginger
- 2 tsp vegan bouillon paste, whisked into 5 cups boiling water (I place this into a glass measuring cup, but a small pot would work)
- 2 TB fresh grated garlic
- 2 seasoning packets from Mike’s Mighty Good Soy Sauce cup
- 1/4 cup canned coconut cream (skim the cream off the top of a full-fat can of coconut milk)
for the bok choy
- 1 TB canola oil
- 2 large handfuls of baby bok choy, rinsed and halved or chopped
to finish the ramen
- two sets of noodles included in Mike’s Mike’s Mighty Good instant ramen cup
- sliced Thai chilis (optional)
- two sets of oil packets included Mike’s Mighty Good instant ramen cup
Instructions
to make the tofu
- Preheat oven to 425.
- Place the tofu cubes in a large bowl (no need to press the tofu). Drizzle with the oils.
- Line a baking sheet with parchment paper. Line up the tofu in spaced out rows. Drizzle any leftover oil in the bowl over the top of the tofu.
- Bake for 15 minutes.
- Flip the tofu cubes over and bake for 10 minutes more, or until golden on both sides.
to make the shiitake
- Place the shiitake in a large cast iron pan. Drizzle the oil over the top.
- Place into the oven with the tofu and bake for 10-15 minutes, tossing them around a bit halfway through the bake time.
to make the broth*
- Heat a large Dutch oven or any other heavy pot over medium heat.
- Place the oil into the pot, allow to warm for about a minute, then add the pureed onion to the pot.
- Allow to sauté for about 10 minutes, stirring occasionally with a spatula.
- Add the ginger and sauté for 5 minutes.
- When the mixture starts to stick, add a few splashes of the hot vegan broth.
- You want the mixture to be moist, but not too dry or it will scorch. Keep adding a few splashes of broth to maintain this consistency. Stir and scrape the pot with a spatula occasionally.
- Allow the puree to develop a slight golden color. Turn the heat down if it starts to burn.
- Add in the garlic and 2 seasoning packets from Mike’s Mighty Good Soy Sauce cup. Stir to combine.
- Add in a few more splashes of the broth and allow to sauté and soften for about 3 minutes more. Do not allow the mixture to burn. Add more broth, turn down the heat or stir again to prevent this from happening. Burned garlic will ruin your broth!
- Add in the rest of the broth, stir well, scraping the bottom of the pot, and allow to simmer for about 10 minutes over low heat.
- Place a chinois or fine-mesh sieve over a bowl. Pour the broth into the sieve. Use a spatula to press and squeeze all of the flavor into the bowl.
- Discard the solids.
- Return the broth to the pot. Add the coconut milk to the broth. Allow to simmer while you finish the next steps.
to make the bok choy
- Place the oil in a cast iron pan and warm it over medium-high heat. Add the bok choy and sauté for a few minutes or until a little color develops.
to finish the ramen
- Boil 2 sets of noodles from Mike’s Mighty Good Soy Sauce cup. I boiled the noodles in a pot on the stovetop, uncovered for 4-5 minutes. Drain and set aside.
- Set out two large bowls. Place the oil packet contents into each bowl.
- Distribute the noodles into each bowl.
- Place the tofu, shiitake and bok choy into each bowl.
- Ladle the broth into each bowl. Top with Thai chilis, if desired.
- Enjoy immediately!
Notes
*This broth can be made ahead! Just allow it to cool and refrigerate for a day or two.
- Prep Time: 20 minutes
- Cook Time: 1 hour
- Category: Dinner
- Method: Sautéed, Boiled
- Cuisine: Japanese
Keywords: healthy ramen, vegan ramen, instant ramen
Karen says
This recipe and as a ramen enthusiast-it is so good! Great texture and better recipe recommendations! The coconut milk was a nice touch. I am really loving this!
★★★★★
erinwyso says
So happy you enjoyed, Karen! Thanks for your kind feedback! 🙂