This Vegan Ramen Recipe is an exclusive from Megan Sadd’s cookbook 30-Minute Vegan Dinners: 75 Fast Plant-Based Meals You’re Going to Crave!
This easy vegan ramen recipe is perfect for those seeking accessible and satisfying vegan meals, this dish is a true gem in the culinary realm. The best part? The entire experience is streamlined, with every ingredient readily available at your local grocery store. It is the perfect side dish to elevate your plant-based dining experience!
Table of Contents
While ramen broth traditionally takes hours to prepare, a few helpful shortcuts pare this recipe down to just thirty minutes including toppings! Originally created to avoid finding parking downtown at my favorite ramen restaurant, this speedy vegan ramen recipe is another one of my all time blog favorites.
This recipe is perfect for those diving into ramen recipes for the first time! Revel in the umami flavor, a symphony of tastes achieved without the usual time-intensive broth preparation. The star of the dish is the Baked Tofu, crisped to perfection with soy sauce and cornstarch. In just 30 minutes, including a swift 20-minute cook time, experience the best thing in the world of homemade ramen – a delightful fusion of flavors and textures. Ready to impress, and already thinking about the next time you’ll be craving this delightful bowl of goodness!
Ingredients You’ll Need
Baked Tofu
- Extra firm tofu
- Cornstarch
- Bit of soy sauce
- Japanese instant ramen noodles
- Toasted sesame oil
- Mushrooms
- Soy sauce or tamari
Sunflower Broth
- Shallot
- Garlic
- Sunflower seeds
- Mushroom broth
- White or yellow miso
- Nutritional yeast
- Chili oil
- Ginger
- Red pepper flakes
- Corn
Garnish
- Green onions
- Chili oil
How To Make this Vegan Ramen Recipe
Step 1: Preparation and Baking Tofu
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Wrap the tofu in a clean kitchen towel. Gently press some of the water out, then dice the tofu into 1-inch (2.5-cm) cubes.
- Toss the tofu with cornstarch, then add the soy sauce and coat evenly. Bake the tofu on a lined baking sheet for 20 minutes and flip halfway through. It’s okay if the oven is still heating. While the tofu bakes, boil the ramen according to package instructions, then drain.
Step 2: Sautéing Savory Mushrooms and Aromatics
- Heat 1 teaspoon of the sesame oil in a pan over medium-high heat and add the sliced mushrooms. Drizzle them with 1 tablespoon (15 ml) of soy sauce. Cook until browned, 3 to 4 minutes, stirring occasionally. In the meantime, roughly chop the shallot and garlic.
- Transfer the cooked mushrooms to a small bowl. Put the pan back over medium-high heat with 1 teaspoon of the sesame oil.
Step 3: Creating Creamy Broth and Garnish Fusion
- Cook the shallot and garlic for 3 to 4 minutes, stirring often, and then transfer to a high-speed blender. Add the sunflower seeds, broth, miso, yeast, soy sauce, the remaining 2 teaspoons (10 ml) of the sesame oil, chili oil, ginger and pepper flakes to the blender and blend on high until smooth and creamy, about 3 minutes. Chop the green onions as the savory broth is blending.
Step 4: Assembling and Serving the Delectable Ramen Bowl
- Heat the broth and corn in a saucepan until hot. Divide the flavorful broth between serving bowls. Top each bowl with noodles, baked tofu, mushrooms and scallions. Finish with a drizzle of chili oil. Enjoy a bowl of ramen with this easy recipe!
Vegan Ramen Recipe Card
Sunflower Ramen with Baked Tofu
Ingredients
Baked Tofu
- 14 oz 400 g extra-firm tofu
- 1 tsp cornstarch
- 2 tbsp 30 ml soy sauce
- 6 oz 170 g Japanese ramen noodles
- 4 tsp 20 ml toasted sesame oil, divided
- 1½ cups 105 g sliced mushrooms
- 1 tbsp 15 ml soy sauce ortamari
Sunflower Broth
- 1 large shallot
- 3 cloves garlic
- 3 tbsp 24 g roasted sunflower seeds
- 4 cups 1 L mushroom broth
- 3 tbsp 50 g white or yellow miso
- 2 tbsp 17 g nutritional yeast
- 2 tbsp 30 ml soy sauce or tamari
- 2 tsp 10 ml chili oil
- 1 tbsp 15 g minced ginger
- Pinch of red pepper flakes
- ½ cup 68 g corn (fresh or frozen)
Garnish
- 3 green onions
- Chili oil
Instructions
- Preheat the oven to 400°F (204°C). Line a baking sheet with parchment paper. Wrap the tofu in a clean kitchen towel. Gently press some of the water out, then dice the tofu into 1-inch (2.5-cm) cubes.
- Toss the tofu with cornstarch, then add the soy sauce and coat evenly. Bake the tofu on a lined baking sheet for 20 minutes and flip halfway through. It’s okay if the oven is still heating. While the tofu bakes, boil the ramen according to package instructions, then drain.
- Heat 1 teaspoon of the sesame oil in a pan over medium-high heat and add the sliced mushrooms. Drizzle them with 1 tablespoon (15 ml) of soy sauce. Cook until browned, 3 to 4 minutes, stirring occasionally. In the meantime, roughly chop the shallot and garlic.
- Transfer the cooked mushrooms to a bowl. Put the pan back over medium-high heat with 1 teaspoon of the sesame oil.
- Cook the shallot and garlic for 3 to 4 minutes, stirring often, and then transfer to a high-speed blender. Add the sunflower seeds, broth, miso, yeast, soy sauce, the remaining 2 teaspoons (10 ml) of the sesame oil, chili oil, ginger and pepper flakes to the blender and blend on high until smooth and creamy, about 3 minutes. Chop the green onions as the broth is blending.
- Heat the broth and corn in a saucepan until hot. Divide the broth between serving bowls. Top each bowl with noodles, baked tofu, mushrooms and scallions. Finish with a drizzle of chili oil.
Notes
- This recipe can be easily doubled to feed four to six, but you may need to blend the broth in two batches.
- Use gluten-free tamari for the soy sauce, if needed.
Reprinted with permission from 30-Minute Vegan Dinners by Megan Sadd, Page Street Publishing Co. 2019. Photo credit: Megan Sadd.
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Frequently Asked Questions
Can I substitute vegetable broth for mushroom broth in this recipe?
Absolutely! Feel free to use vegetable broth as a vegan-friendly alternative to the mushroom broth. It adds a rich and savory base to the Sunflower Ramen.
Can I incorporate sesame seeds into this Sunflower Ramen with Baked Tofu recipe?
Certainly! While sesame seeds are not included in the current recipe, you can add a delightful nutty crunch by sprinkling toasted sesame seeds as a garnish when serving. Experiment with different sesame seed varieties for an extra layer of flavor and texture in your ramen.
Can I enhance the flavor with rice vinegar in this Sunflower Ramen with Baked Tofu recipe?
Absolutely! To add a tangy kick, consider incorporating a splash of rice vinegar into the Sunflower Broth during the blending process. Adjust the quantity to your taste preferences, and experience a delightful balance of savory and tangy notes in this great recipe.
Can I use red miso instead of white or yellow miso in the Sunflower Ramen with Baked Tofu recipe?
Certainly! Red miso can be a fantastic substitute for white or yellow miso, lending a deeper and more robust flavor to the Sunflower Broth.
Can I incorporate coconut milk into the Sunflower Ramen with Baked Tofu for a creamy twist?
Absolutely! For a luxurious and creamy variation, consider adding coconut milk to the Sunflower Broth. Simply blend it with the other broth ingredients to infuse a subtle coconut flavor.
More Vegan Recipes You Might Like
If you enjoyed this Vegan Ramen Recipe, you might also like:
- 20-Minute Vegan Quesadillas
- Spicy Gochujang Tofu
- Pistachio Desserts For The Best Indulgence (Vegan Recipes)
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