Easy Vegan Shōyu Ramen. Crispy pan-fried tofu galore, rich shōyu vegetable broth, buttery slices of potato, and all the toppings (carrot ribbons, bean sprouts, thin-sliced mushrooms, spinach, and green onion.) Serves 1-2.
Shōyu Ramen Broth
- 1 tsp sesame oil
- 1 tsp canola oil
- 1/2 onion
- 4 cloves garlic
- 2 cup mushrooms, slice thick
- 1 1/2 tbsp soy sauce
- 1 tsp sriracha
- pinch dried ginger
- 2 cups vegetable broth
Easy Vegan Ramen
- 1 package vegan ramen noodles
- 1/2 package extra-firm tofu, cut into 1/4" thick squares
- 1/2 cup sliced Little Potatoes (Baby Boomers)
- 1/2 cup sliced mushrooms
- 1/2 cup baby spinach, julienned
- 1 carrot, in peelings
- 2 green onions, thin sliced
- 1/2 cup bean sprouts
- Pan-fry extra-firm tofu in sesame or canola oil until crispy on both sides. Set aside.
- In a medium saucepan, heat sesame + canola oil over medium heat. Add sliced onion and garlic. Cook, stirring frequently, for 1-2 minutes. Add mushrooms and continue cooking until mushrooms are tender. Add ginger, soy sauce, and sriracha, cook, stirring frequently for 1 minute. Slowly add 2 cups vegetable broth. Simmer for 10 minutes, while you prep the ramen toppings.
- Strain the broth and measure. Add water to correct volume to 600 ml, taste, and adjust with water to suit your preference. Bring broth back to a boil and add sliced potatoes. Simmer for 3 minutes. Add noodles (cooking according to package directions) at the appropriate time to ensure potatoes and noodles are cooked at the same time.
- Divide noodles and broth between 2 bowls. Top with crispy tofu, carrot ribbons, bean sprouts, thin-sliced mushrooms, spinach, and green onion. Serve with sesame seeds, soy sauce, and sriracha.
I nabbed these vegan ramen noodles from a packaged ramen - 1 package works perfectly. Choose whichever noodles you think will work best. Rice noodles, udon, soba, or flour stick noodles are all suitable options.