Description
This vegan ramen is all about bold, slurpable broth, crispy tofu, and chewy noodles—aka everything you crave in a restaurant-quality bowl, made totally doable at home. Roasted ginger and toasted sesame oil build deep umami, while fresh toppings add that perfect crunch-meets-freshness balance. It’s rich, cozy, and so good you’ll be planning your next bowl before you even finish the first!
Ingredients
For the Broth
- 1 tablespoon toasted sesame oil
- 4 cloves garlic, minced
- 1 large shallot, thinly sliced
- 1 stalk lemongrass, bruised and chopped into 3-4 pieces (peel off the outer layer, then whack it against the counter to loosen the fibers)
- 2 tablespoons sake or vegetable broth
- 4 cups vegetable broth (I use Imagine No-Chicken Broth)
- 1 tablespoon mirin
- 1 tablespoon soy sauce
- 1 tablespoon pureed roasted ginger (see below for instructions)
- ½ cup full-fat coconut milk (scrape the thick layer off the top of the can)
For the Tofu
- 1 block firm tofu
- ¾ cup cornstarch, plus more if needed
- Neutral oil for frying (vegetable, canola, or grapeseed)
For Serving
- Your choice of ramen noodles, cooked according to package instructions
- 2 cups baby bok choy, lightly sautéed or raw
- 1–2 carrots, julienned or thinly sliced
- 1 cup mushrooms (shiitake, enoki, or black oyster work great)
- ¼ cup chopped scallions
- Sesame seeds, pickled ginger, sambal, and fresh basil, for garnish
Instructions
Roasting the Ginger (Make Ahead Option: Freeze for Later!)
- Preheat your oven to 475°F (245°C).
- Place whole, unpeeled ginger pieces directly on the top oven rack.
- Roast for 45 minutes, flipping halfway through, until slightly charred.
- Let cool, then peel. Trim away any tough or burned edges, but it’s fine to leave a little skin on.
- Puree until smooth, measure out in tablespoons, and freeze for future use.
(Shortcut: If you’re in a rush, finely grate 2 teaspoons of ginger and sauté it over low heat for a couple of minutes before adding it to the broth.)
Making the Broth
- Heat toasted sesame oil in a medium-sized heavy pot over medium heat.
- Add the minced garlic and shallots, stirring occasionally until softened and golden, about 5-7 minutes.
- Add the lemongrass, stir, and let cook for 1 minute before deglazing the pot with sake or broth.
- Pour in the vegetable broth, mirin, soy sauce, and pureed roasted ginger.
- Simmer on low for 10-15 minutes—you want it to stay at a low simmer, not a boil.
- Remove from heat and stir in the coconut milk.
Crispy Tofu (Fried or Baked)
- Cut the tofu into triangles or cubes.
- Pat the tofu dry with a paper towel to remove excess moisture.
- In a shallow bowl, toss tofu in cornstarch until evenly coated, shaking off any excess.
Frying Method:
- Heat neutral oil (vegetable, canola, or grapeseed) in a medium pot over medium-high heat for about 7 minutes.
- Test the oil by inserting a wooden spoon—if bubbles form immediately, it’s ready.
- Fry tofu in batches, making sure not to overcrowd, until golden and crispy, about 4 minutes.
- Drain on paper towels.
Baked Option:
- Toss coated tofu cubes in a little neutral oil and arrange on a parchment-lined baking sheet.
- Bake at 400°F (200°C) for 25-30 minutes, flipping halfway through, until golden and crispy.
Assembling Your Ramen
- Divide the cooked ramen noodles between two bowls.
- Ladle steaming hot broth over the top.
- Arrange crispy tofu, bok choy, carrots, mushrooms, and scallions around the bowl.
- Garnish with sesame seeds, pickled ginger, sambal, and fresh basil.
- Serve immediately.
Notes
Storage & Reheating
- Broth: Store in an airtight container in the fridge for up to 4 days. Reheat gently over low heat until steaming. The flavors deepen overnight, making leftovers even better!
- Tofu: Keep crispy tofu separate from the broth to maintain its crunch. Reheat in a skillet or air fryer at 375°F (190°C) for a few minutes until crisp.
- Noodles: These are always best prepared right before serving, but if storing, toss cooked noodles with a little sesame oil to prevent sticking. Reheat by briefly dunking in hot water before serving.
- Meal Prep Tip: Store each component separately for the freshest ramen experience!
How to Customize Your Ramen
- Spicy Miso Ramen: Stir in miso paste + chili crisp for a rich, spicy kick.
- Shoyu-Style Ramen: Skip the coconut milk and use extra soy sauce + a splash of mirin for a lighter broth.
- Gluten-Free Option: Swap ramen noodles for rice noodles, glass noodles, or gluten-free ramen.
- Soy-Free Alternative: Replace soy sauce with coconut aminos and add extra mushrooms for umami depth.
Pro Tips for the Best Ramen
- Roasted Ginger: Deep caramelization = unmatched depth in the broth.
- Crispy Tofu Perfection: Always keep tofu + broth separate until serving.
- Noodle Timing: Cook noodles just before serving to keep them chewy and slurpable.
- Layering Flavor: Broth should be a mix of savory, smoky, and umami-rich elements—adjust soy sauce, sesame oil, and aromatics as needed.
- Prep Time: 25 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner
- Method: Sautéed, Deep Fried
- Cuisine: Japanese, Asian