Recipes that are ready in under 30 minutes are perfect easy midweek solutions for busy families. This easy vegan ramen is a great one to add to your repertoire. The recipe is completely customisable to the seasons and you can add whichever vegetables you want to finish this dish.
I’ve served it here with some lightly fried pak choi. I cooked it for a couple of minutes, in a separate pan, whilst the broth was simmering. If it is easier for you, then just chop the pak choi and add to the recipe when you are frying the onion.
Other great additions are broccoli, cauliflower, kale and carrots, but really most vegetables will work. You can just add in when you add the stock and let them simmer. Frozen peas and/or edamame beans or also a really easy one to add it near the end.
Give it a try and let me know if you tried it in the comments.
Recipe Tips
- I use tamari as it’s gluten free, but you can easily substitute for soy sauce if you prefer.
- If you want to up the protein of this dish, just add more tofu or add in higher protein veggies, like peas and edamame beans.
- I have used organic brown rice noodles here but any noodles with work – just use your favourites. Make sure to check the cooking time, as they all differ. Just add them in to the broth based on those timings.
- If you are cooking for kids then maybe add a little less (or take out) the chilli – it will also depend on the heat of which chilli you use.
If you liked this easy vegan ramen recipe, why not try:
Edamame Noodles with Sesame Tofu
Noodle Salad with Almond Butter Dressing
Easy Vegan Ramen
Ingredients
- 2 tbsp olive oil
- Large block of firm tofu (400g)
- 1 medium onion
- 3 garlic cloves
- Thumb sized piece of ginger
- ½ red chilli
- 200 g mushrooms
- 3 tbsp organic miso paste
- 5 tbsp organic tamari
- 1 tbsp organic rice wine vinegar
- 1½ litres vegetable stock (6 cups)
- 4 servings of organic brown rice noodles
Instructions
- Cube your tofu. Add 1 tbsp of the oil to a wok or large frying pan. Once hot, add the tofu and fry for about 6-7 minutes until lightly brown. Pour over 2 tbsp of tamari for the last couple of minutes and then remove from the pan.
- Peel and thinly slice the onion and garlic and finely chop the ginger and chilli. Add the remaining oil to the same pan and fry the onion for 5-6 mins, adding the garlic, ginger and chilli for the last couple of minutes.
- Slice the mushrooms then add to the pan with the other 3 tbsp of tamari and fry for 5 mins. Add the miso, stock, vinegar and noodles and stir well. Let it bubble away for about 5-6 mins until the noodles are soft.
- Add your tofu back to the pan and simmer for a couple more minutes.
- Serve with some fried pak choi, fresh coriander, sesame seeds and some extra chillies if you like.
Notes
- The nutritional information is based the brown rice noodles I used and no additional vegetables.
- It will store in the fridge for 2 days and reheats well.
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