Easy Homemade Ramen can be ready in less than 30 minutes! Experience the traditional Japanese flavors in this quick and easy vegetarian recipe.
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
Tips & Variations:
- Do you love the hearty taste of mushrooms? You can add a handful of shitake mushrooms to your vegetarian ramen!
- For the soy sauce, you can choose the less sodium variant if you are taking note of your sodium intake.
- 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.
How to Make Vegetarian Ramen:
Listed below are all the ingredients you will need:
- extra firm tofu
- sesame oil
- olive oil
- finely minced ginger
- finely minced garlic
- finely minced serrano
- chili paste
- soy sauce
- hoisin sauce
- salt
- angel hair pasta
- carrots
- vegetable broth
Optional garnish: jalapeño, cashews, chopped green onions
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.
Frequently Asked Questions
Q: Where do you get your vegan ramen noodles?
A: 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.
Q: Can you bake the tofu instead of frying it?
A: Yes, you can definitely bake the tofu. It will be a healthier process of cooking it without the oil.
Q: Can you make the ramen broth ahead?
A: Yes, ramen broth can be made ahead of time. It will definitely save you time and you can have a quick, hot meal.
Q: Can I freeze the ramen broth?
A: Ramen broth freezes well. Refrigerating it could make ramen broth for up to three days and frozen ramen broth can last up to months.
Here are more delicious recipes to try!
- The Easiest Tofu Poke
- Kalabasa Pasta (Filipino Squash Pasta)
- Carrot Cookies
- Carrot Cake Cupcakes
- Carrot Cake Oatmeal
Vegetarian Ramen
Ingredients
- 2 large carrots
- 1 14-oz package of extra firm tofu
- 1 16-oz package of angel hair pasta
- 2 tablespoons of finely minced garlic
- 1 serrano, finely minced
- 1-3 tablespoons of chili paste (more or less depending on your preferred spice level)
- ½ cup of soy sauce
- 3 tablespoons of sesame oil
- 1 tablespoon of olive oil
- 1 tablespoon of hoisin sauce
- 1 teaspoon of salt
- 8 cups of 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.
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