This easy homemade Ramen with Pasta Noodles recipe can be ready in less than 1 hour! Experience the traditional Japanese flavors in this quick and easy vegetarian recipe.
Looking for more delicious options? Check out my Easiest Tofu Poke and Kalabasa Pasta (Filipino Squash Pasta) recipes to complement your ramen experience!
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Health Benefits of Tofu
- Helps lower levels of bad cholesterol
- Has the potential to reduce breast cancer risk
- It contains several anti-inflammatory chemicals
- Tofu contains a high amount of calcium
Substitutions
- If you can't find angel hair pasta, you can use regular spaghetti or any other type of pasta. Just follow the package instructions for cooking time to ensure it’s cooked properly.
- If you want a creamier broth, you can substitute with cream instead of just relying on the vegetable broth. This will make your ramen rich and satisfying.
Variations
- For extra fiber, add a cup of bok choy to your ramen.
- Are you a fan of bean sprouts? You can include it just before serving.
- Increase the spicy flavor of your vegetarian ramen by adding some chili oil.
- Do you love the hearty taste of mushrooms? You can add a handful of shitake mushrooms to your vegetarian ramen!
- For added flavor, consider using basil or onion in your broth to enhance the taste based on your preference.
Storage
Ramen broth freezes well. Refrigerating it could make ramen broth for up to three days and frozen ramen broth can last up to 1-2 months.
Ingredients
Listed below are all the ingredients you will need:
- extra firm tofu
- sesame oil
- olive oil
- ginger
- garlic
- serrano
- chili paste
- soy sauce
- hoisin sauce
- salt
- angel hair pasta
- carrots
- vegetable broth
Optional garnish: jalapeño, cashews, chopped green onions
Instructions
Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.
In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic, and serrano and cook for about three minutes or until the garlic and ginger become fragrant:
In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes:
While the broth is boiling, julienne the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.
Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.
Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.
Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup.
Serve immediately. Ramen is best consumed when it is hot.
Top Tips
- For the soy sauce, you can choose the less sodium variant if you are taking note of your sodium intake.
- I used vegetarian angel hair pasta for this recipe, but there are vegan ramen noodles in Asian stores and also in specialty vegan/vegetarian food shops.
Frequently Asked Questions
Here are more delicious recipes to try!
Ramen with Pasta Noodles
Ingredients
- 2 large carrots
- 1 14-oz extra firm tofu
- 1 16-oz angel hair pasta
- 2 tablespoons garlic finely minced
- 1 serrano finely minced
- 1 -3 tablespoons chili paste (more or less depending on your preferred spice level)
- ½ cup soy sauce
- 3 tablespoons tablespoons of sesame oil
- 1 tablespoon tablespoon of olive oil
- 1 tablespoon tablespoon of hoisin sauce
- 1 teaspoon salt
- 8 cups vegetable broth
- Optional garnish: 1 jalapeño (sliced), ¼ cup of cashews, ¼ cup of chopped green onions
Instructions
- Start by draining the water from the tofu and pressing it in a rag between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.
- In the meantime, heat one of the tablespoons of the sesame oil and the olive oil in a medium-size soup pot over medium heat. Add the ginger, garlic and serrano and cook for about three minutes or until the garlic and ginger become fragrant. In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Then, pour the vegetable broth into the pan and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes.
- While the broth is boiling, julienned the carrots and heat a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove the carrots from the pan.
- Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired crispiness. Sprinkle a bit of salt and pepper over the pieces and remove them from the pan. Let drain over a plate with a paper towel on it.
- Cook the pasta according to the directions on your box and remove it from the water immediately. Rinse it with cold water until all of the pasta has cooled to remove starch and keep the pasta from getting sticky.
- Set out all of the ingredients and assemble the bowls by adding some pasta, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, and sprinkling in some jalapeños, cashews, and green onions to the top of the soup.
- Serve immediately.
Claire M says
This recipe looks amazing! I love the combo of fresh veggies and crispy tofu in the ramen soup.
Cheng says
This ramen looks so delicious. I'd like to try this vegetarian version soon!
Che Mae says
This vegetarian ramen looks so warm and flavorful. Thank you for sharing such a comforting and easy-to-follow recipe, Lainey! 🙂
Simply Bakings Kitchen Team says
Thank you so much! 💛 I’m really glad you find it comforting and easy to follow—that’s exactly what I was hoping for. Hope you enjoy a cozy bowl soon! 😊