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Home » Entrees » Vegan Ramen

January 4, 2017

Vegan Ramen

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Vegan Ramen | Olives for Dinner this Recipe

Ever since I tasted my first batch of Roasted Ginger and Coconut Soup, I’ve been sipping it plain, throwing whatever vegetables and mushrooms I have into it, and using it to make this version of vegan ramen. Whether you use fresh or dried noodles, this bowl is perfect on chilly evenings when you want something comforting and filling after a long day.

If you are short on time, make the broth beforehand and reheat it quickly before serving. Throw whatever vegetables and mushrooms you have on hand into it. If frying tofu isn’t your thing, then cube it and give it a quick saute instead. Tempeh, seitan, soy curls or baked wheat gluten are also great in ramen, or you can leave them out altogether for a lighter dish.

Vegan Ramen | Olives for Dinner

Check out this graphic for more ways you can customize a vegan ramen bowl, based on your taste preferences and ingredients that are seasonally available. It’s not completely comprehensive, but breaks down the five main parts that typically make up vegan ramen.

The Five Elements of Vegan Ramen

I have to admit I’ve been making this once or twice a week for the past month or so, it’s so good! Check out more vegan soup ideas here.

Vegan Ramen | Olives for Dinner

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Vegan Ramen

Table of Contents

  • Vegan Ramen
    • Description
    • Ingredients
    • Instructions

Vegan Ramen


★★★★★

4.5 from 2 reviews

  • Author: erin wysocarski
  • Total Time: 50 minutes
  • Yield: 2 servings
  • Diet: Vegan
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Description

This vegan ramen is completely customizable based on your taste preference and availability of ingredients. This version has deep-fried tofu, greens, lemongrass, ginger, coconut milk, carrot and mushrooms. Delicious!


Ingredients

for the broth

  • 1 TB toasted sesame oil
  • 4 cloves garlic, minced
  • 2 TB water
  • 1 large shallot, sliced into half moon shapes
  • 1 stalk of lemongrass, bruised and chopped into 3 or 4 pieces (I just peel of the dirty outer layer, then whack it a few times against the counter to loosen up the fibers)
  • 2 TB sake or broth
  • 4 cups vegetable broth (I use a recommend Imagine brand N0-Chicken broth here)
  • 1 TB mirin
  • 1 TB soy sauce
  • 1 TB pureed roasted ginger
  • 1/2 cup full-fat coconut milk (scrape the heavy stuff off the top of the can)

for the tofu

  • 1 block of firm tofu (no need to press it)
  • 1 1/2 tsp Ener-G, whisked with 5 TB cold water
  • 3/4 cup cornstarch, plus more if needed
  • vegetable, canola or grapeseed oil, for frying

for the rest

  • your choice of noodles, prepared according to package instructions
  • 2 cups lightly sauteed or raw bok choy
  • 1–2 raw or slightly cooked carrots
  • 1 cup mushrooms (shiitake, enoki or black oyster work great)
  • 1/4 cup chopped scallions
  • sesame seeds, pickled ginger, sambal and fresh basil, to serve

Instructions

for the broth

  1. In a medium-sized heavy pot, warm the sesame oil over medium heat, then add in the minced garlic and stir to coat. Allow to soften for 5-7 minutes, stirring occasionally to prevent browning. As soon as the garlic turns golden, add in the two tablespoons of water and allow to simmer until most of the water is evaporated and the garlic is really soft.
  2. Throw in the sliced shallots and lemongrass. Turn the heat up to medium, stir, wait one minute, then deglaze the pot with the sake or broth.  Add the broth, mirin and soy sauce to the pot, then throw in the ginger. Allow to simmer for 10-15 minutes (you want it at a very low simmer, not a boil).
  3. Remove the pot from the heat and stir in the coconut milk. Remove from the heat.

for the tofu

  1. Cut the tofu block in half and then those halves into halves. Then cut the pieces into right-angle triangles. Set aside.
  2. In a medium-sized pot, heat the oil (enough to submerge the triangles in) over medium-high heat. After about 7 minutes, test the oil’s readiness by inserting a wooden spoon into the pot—if bubbles immediately form around the spoon, the oil is ready.
  3. Dip the tofu triangles into the Ener-G mixture, and then coat it in some of the cornstarch, making sure all sides are covered and tapping off any excess. Place the triangles, two at a time, into the oil and fry until golden, about 4 minutes. Make sure that they do not touch each other or stick to the bottom of the pan by using heat-resistant tongs to move them as needed. Carefully remove from the pot and place on paper towels to drain.

for the rest

  1. To assemble, distribute the cooked noodles between two bowls. Ladle the desired amount of broth over the top. Place the tofu, carrots, mushrooms, bok choy and scallions around the edges of the bowl.
  2. Finish with the sesame seeds, pickled ginger, sambal and herbs. Serve immediately.
  • Prep Time: 20 minutes
  • Cook Time: 30 minutes
  • Category: Lunch, Dinner
  • Method: Sautéed, Deep Fried
  • Cuisine: Japanese, Asian

Keywords: vegan ramen, vegetarian ramen, vegan ramen recipe

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Vegan Ramen + Cat | Olives for Dinner

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Filed Under: Entrees, Plant-Based Dinners, Soup Tagged With: carrots, coconut milk, mushrooms, noodles

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Reader Interactions

Comments

  1. Sarah | Well and Full says

    January 4, 2017 at 12:56 pm

    I loved the infographic you made for building a ramen bowl! So many great ideas for building flavor!! 😀

    Reply
    • erinwyso says

      January 4, 2017 at 1:11 pm

      Sarah, thank you, it was fun to put together, and glad you found it helpful! 🙂

      Reply
  2. Karin Tracy says

    January 4, 2017 at 9:41 pm

    Erin, I know it wouldn’t be ramen without, but have to made this broth with no coconut milk?

    Reply
    • erinwyso says

      January 5, 2017 at 6:39 am

      Karin, yes, I’ve had it without the coconut milk and it’s still delicious, but so much better with it!

      Reply
  3. Neni says

    January 5, 2017 at 12:39 am

    Oh thank you! I loved ramen but since cutting out meat I never found a good solution. I´ll try it and save the sheet 🙂

    Reply
    • erinwyso says

      January 5, 2017 at 6:39 am

      Neni, I hope you enjoy! 🙂

      Reply
  4. Kourtnie says

    January 5, 2017 at 7:43 am

    OMG! I LOVE your cat!!! =^..^=

    Reply
  5. Agness of Run Agness Run says

    January 9, 2017 at 4:48 am

    I am a new vegan and recipes like this really suit me! I love the flexibility and that the ingredients are really available.

    Reply
  6. Stephanie Dreyer says

    January 11, 2017 at 9:03 pm

    This looks incredible and surprisingly quick to make. I can’t wait to make this for my family.

    Reply
  7. Bianca // Elephantastic Vegan says

    January 29, 2017 at 1:44 am

    YUM! How delicious does this bowl of vegan ramen look? I’m constantly eating big bowls of ramen soups in winter, too! 🙂
    Love the cat shot & infographic as well!

    Reply
    • erinwyso says

      January 29, 2017 at 8:19 am

      Thanks Bianca! 🙂

      Reply
  8. Sarah De la Cruz says

    November 9, 2018 at 1:19 am

    We have made your recipe so many times, and always love it! The broth is soooooo good and I love the crispy tofu!

    ★★★★★

    Reply
    • erinwyso says

      November 9, 2018 at 9:39 am

      So happy you are enjoying the ramen, Sarah! <3 We probably have it once a week here, now that the weather is colder!

      Reply
  9. Tammy says

    July 16, 2019 at 11:48 pm

    I made this tonight following the recipe for broth exactly and then modifying the tofu and the veggies. Whole Foods has some terrific tofu options in the ready to eat deli section so I got a few strips. I did saute the bokchoy slightly and then used shitake, carrots, snap peas, radishes and scallions. I think I’ll make a couple of changes in the future – perhaps roasting the mushrooms and not using the peas. I also might try adding a little miso or more soy sauce to the broth. It is really good as is but I tend to want to punch it up a bit with salt and a chopped serrano. Thanks so much for sharing this and as others have already said, for your infographic.

    ★★★★

    Reply

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Hi! I’m Erin Wysocarski. Glad you’re here.

I create vegan recipes for those who love to cook and eat. My husband Jeff photographs them. We live in Boston with our rescue dog, Harper. More about Erin →

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