Description
Easy Vegan Ramen Noodles is a plant-based twist on a comfort classic. With rich, flavorful broth, tender noodles, crispy tofu, and vibrant greens, this meal is quick to prepare, deeply satisfying, and perfect for any night of the week.
Ingredients
2 packs vegan ramen noodles
1 block extra firm tofu, cubed
4 cups vegetable broth
2 tablespoons soy sauce
1 tablespoon sesame oil
3 cloves garlic, minced
1 tablespoon fresh ginger, grated
2 cups spinach or bok choy
1 cup green peas or edamame
3 green onions, sliced
1 handful fresh cilantro
1 tablespoon chili paste or sriracha
1 optional vegan egg, halved (optional)
1 tablespoon cooking oil (for tofu)
Instructions
1. In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger. Stir for 1-2 minutes until fragrant.
2. Pour in the vegetable broth. Add soy sauce and chili paste or sriracha. Simmer for 10 minutes.
3. Meanwhile, cook ramen noodles according to package instructions. Drain and set aside.
4. Pat dry tofu cubes. In a skillet with oil, pan-fry tofu until all sides are golden and crisp. Drizzle with soy sauce.
5. Add spinach (or bok choy) and peas (or edamame) to the simmering broth. Cook for 2-3 minutes until just wilted.
6. Divide noodles into bowls. Ladle hot broth and veggies over the top.
7. Top with tofu, green onions, cilantro, and vegan egg if using.
8. Serve hot, with optional garnishes like sesame seeds or lime wedges.
Notes
Use low-sodium broth and soy sauce to better control salt levels.
For extra creaminess, stir in a spoonful of tahini or coconut milk during simmering.
Store broth and noodles separately if preparing ahead to avoid sogginess.
Nutrition
- Serving Size: 1 bowl
- Calories: 425
- Sugar: 4g
- Sodium: 850mg
- Fat: 18g
- Saturated Fat: 2.5g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 52g
- Fiber: 6g
- Protein: 18g
- Cholesterol: 0mg
Keywords: Vegan Ramen, Easy Dinner, Plant-Based Comfort Food