If you’re searching for a delicious, easy vegan ramen recipe then look no further!
This ramen recipe made MISO happy, I just had to share it with you guys.
I conjured up this Thai treat from the ingredients in my cupboard. So you won’t need to scour the world food section for this dish. It’s super easy and even impressed the meat-eaters in my house.
⭐︎ Takes less than an hour
⭐︎ Gluten free – depending on what noodles you use
⭐︎ Can be as spicy as you want
⭐︎ Super nutritious and protein-packed
The key to making ramen is the broth. No matter what goes in, the broth will make or break it. But don’t need to be a Masterchef genius to pull off this killer ramen. I’m certainly no expert. You’ll be surprised how flavoursome and comforting this broth tastes. It’s fairly mild but if you’re feeling spicy, add extra chilli.
The tofu makes this ramen extra special. You want it cubed and crispy. Mum said it was like croutons, make of that what you will. The secret is cornflour and oil, baked in the oven for 20 mins! Simply pop it straight into your bowl before serving.
Every ramen needs his buddy, Bok Choy. You can usually grab this handsome vegetable from the supermarket or grocery shop. Bok Choy has a distinct taste and is one of my fave veggies. It’s also packed full of nutrients, including calcium and vitamin C.
Aside from that, the veggie possibilities are endless! I added mushrooms, red/yellow onions, peppers and spring onions on top. This was all I had in the fridge but I encourage you to get creative with your ramen. You could add corn, sugar snap peas or carrot shreds. Shiitake mushrooms are also delicious. If you’re feeling brave, try fresh chillis. The more veggies, the better!
For this recipe, I experimented with black spaghetti. It was the first time I’d used it and I was impressed! It’s gluten free and packed with protein, made of soya bean. However, feel free to swap this for ramen noodles or whatever noodles you fancy.
Now, let’s get started!
Ingredients: 3-4 servings
- Tofu (check if it needs pressing or not)
- Veg stock
- Veggies – Bok Choy, mushrooms, peppers and onions
- Garlic – 3-4 cloves
- Ginger (fresh or dried)
- Chilli (fresh or dried) – 1-2 teaspoons, depending how spicy you want it
- Miso paste – 1-2 teaspoons
- Half lemon/ lime
- Soy sauce
- Extra spices and seasoning – I used a pinch of Chinese five spice, coriander, paprika and salt & pepper
- Press tofu for about 15 mins to soak up excess moisture. Heat the oven to 200 degrees.
- Cube the tofu. Sprinkle with cornflour so each side is covered in a thin layer.
- Drizzle oil over a baking tray and spread out the tofu cubes on the tray.
- Bake for 20 mins. Gently turn the cubes every 5-10 mins to ensure they aren’t sticking to the tray or each other.
- Heat oil in a pan. Add the veggies (apart from Bok Choy), garlic and miso paste. Stir fry for 5 mins.
- Stir in lemon juice, seasoning, spices and ginger. Stir fry for another 5 mins.
- Add stock and stir everything together. Simmer for a few mins.
- Add noodles and Bok Choy. You might need more water to ensure everything is submerged – it needs to be about half water, half solid ingredients.
- Bring to boil and simmer for at least 15 mins.
Assembling your insta-worthy ramen
- Ladle the ramen into bowls.
- Place the tofu on one side and pieces of Bok Choy on the other.
- Garnish with sliced spring onion and sesame seeds. Fresh coriander if you have it.
- Enjoy! *Warning: if you’re as messy as me, you will probably spill ramen down your top*