Vegan Ramen Noodle Soup
Toss out those flavor packets and instead make this easy weeknight meal. With fresh veg, sauteed mushrooms, crispy tofu slices, and ramen noodles in hot broth.
Toss out those flavor packets and instead make this easy weeknight meal. With fresh veg, sauteed mushrooms, crispy tofu slices, and ramen noodles in hot broth.
- 1 tablespoon soy sauce
- sesame seeds
- sriracha
- 2 cloves garlic (minced)
- 6 cups vegetable broth
- 1 tablespoon light oil ((such as canola or vegetable))
- 1/2 block extra-firm tofu (about 175g), (drained and t
- 100 cups sliced with stems removed) ((or other mushrooms))
- 1 piece fresh ginger (minced)
- 2 112 g pacakages dried ramen noodles (seasoning packs discarded, (or similar noodle))
- 3 big handfuls baby spinach leaves
- 1 carrot (peeled and grated)
- soy sauce (to taste)
- Carbohydrate 21.8741344766274 g
- Cholesterol 0 mg
- Fat 3.37614931777351 g
- Fiber 3.62030217509187 g
- Protein 4.88172758961389 g
- Saturated Fat 0.474291711272112 g
- Serving Size 1 1 as a meal, 4 as a side (877g)
- Sodium 1680.71800418122 mg
- Sugar 18.2538323015355 g
- Trans Fat 0.284129630671974 g
- Calories 125 calories
Step-by-step
- For the tofu and mushrooms: Put the tofu slices in a dish or plastic bag and pour over the soy sauce. Turn the tofu pieces to coat evenly in the soy sauce, but no need to let marinate.
- Heat the oil in a large skillet or non-stick frying pan over medium heat. When hot add the tofu slices. Slowly fry the tofu until very golden and crispy, then flip and repeat on the other side. Remove the crispy tofu slices from the pan and set aside.
- Return the pan to the heat and add the mushrooms. Slowly sauté the mushrooms, stirring as needed until reduced in size and golden brown. When finished cooking, pour over any remaining soy sauce from the tofu and stir to coat. Remove from the heat.
- To make the vegan ramen noodle soup: Heat the oil in a soup pot over medium-high heat. Add the garlic and ginger and sauté, stirring for about a minute until the garlic just starts to brown.
- Pour in the vegetable broth and bring to a boil. When boiling, add the noodles and cook until they are al dente.
- Just before serving, stir the spinach into the soup so it wilts.
- To serve: Divide the soup among bowls, top with tofu, mushrooms, grated carrots, and any additional toppings you desire.
A steaming bowl of plant-based ramen delivers deep umami notes from browned mushrooms while balancing tender greens and springy noodles. Developing this depth requires careful attention to the initial searing phase. Frying tofu over medium heat extracts excess moisture from the soy-sauce coating, creating a rigid exterior crust that resists dissolving when submerged in hot liquid. Cast iron or heavy stainless steel pans distribute heat evenly enough to prevent scorching the minced garlic and fresh ginger aromatics during the base-building stage.
Judging Doneness Without a Thermometer
Ramen noodles require constant visual monitoring because dried strands transform from rigid to al dente within three to four minutes of boiling. Press a single strand against the side of the pot using a utensil; slight resistance in the center indicates the ideal texture before starches bleed into the broth. Spinach leaves added at the final stage should wilt within thirty seconds of contact with boiling liquid, turning vibrant green without losing structural integrity. Tofu is finished when both sides display a deep golden-brown coloration and slide freely across the skillet surface without sticking.
- If the vegetable broth tastes flat, simmer it with a dried kombu strip for five minutes before adding noodles to boost umami.
- Pat the tofu thoroughly with paper towels prior to slicing to ensure the soy-sauce marinade adheres properly to the surface.
- Keep the heat at medium-high for the garlic and ginger, removing the pot immediately if the edges turn dark brown to avoid bitterness.
