A steaming hot bowl of ramen is comfort food at its very best. My carrot and tofu ramen is quick to make, tastes incredible and is suitable for vegans. Equally as good for lunch as it is for dinner and all made in one pot so saves on washing up.
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What is ramen?
Ramen is an extremely popular Japanese dish that contains, at its most basic, noodles and broth.
There are many different variations but typical extra ingredients include eggs, meat, vegetables or tofu.
My version is vegan, so free from animal products. It is made from noodles, a broth flavoured with soy sauce and miso, carrots and tofu. I choose carrots because one of my children adores then - you can use a different vegetable if you prefer.
What kind of noodles should you use for ramen?
I usually stock up on ramen noodles whenever I visit my local Asian supermarket. You can also find them in large supermarkets or buy them online*.
A word of caution - many supermarkets sell ramen flavoured instant noodles. That isn’t the same kind and is best avoided for ramen (in my opinion).
If you can’t find ramen noodles don’t worry. You can actually make ramen with any kind of noodles. I have made it before with buckwheat noodles and wholewheat noodles work really well too.
How come this recipe is one pot when ramen usually uses more than one?
Usually all the elements of ramen are cooked separately and brought together at the end. I prefer to cook mine all in one pan. This is mainly to save on washing up, but it’s also just easier.
You’ll need to be on the ball with timings as you near the end of this recipe so be sure to have all your ingredients prepped and ready before you start.
You will need to eat your ramen as soon as it's cooked.
Make ahead
If you prefer, or if you want to make the broth in advance then you can cook your noodles separately. Follow the recipe below up to the end of stage 4.
If cooked in advance the noodles get very stodgy and soak up the broth.
When ready to eat cook the noodles according to the packet instructions, drain and rinse under cold water immediately.
When you’re ready to serve your ramen add a portion of noodles to each bowl and then pour the vegetables, broth and tofu over the top in the bowl.
How to adapt this recipe
Ramen is incredibly adaptable. You can make this recipe your own by:
- adding greens eg broccoli, pan choi, cabbage or kale
- using mushrooms
- spice it up with extra chilli
- leaving out the tofu and/or using vegan “chicken” strips instead.
What to serve with tofu ramen
You don’t need to serve anything with ramen - it’s a complete meal and is very filling.
However, if you fancy something extra or want to make a feast out of it sometimes we also have some vegetable spring rolls or gyoza alongside.
You can also add the toppings of your choice - we like sushi ginger, sesame seeds, coriander (cilantro) and/or chopped spring onions.
More vegan recipes you might like
Here are some vegan Japanese and Asian-inspired recipes from me and some of my favourite food bloggers.
- Singapore noodles
- Pad Thai
- Thai basil fried rice
- Sweet potato katsu curry
- Easy microwave ramen
- Miso udon noodle soup
- Gado gado
- Mapo tofu
- Teriyaki aubergine (eggplant)
NB: some of these recipes appear on my other site, Sneaky Veg.
What ingredients do you need to make this tofu ramen?
Please do not reproduce this recipe without permission.
You will need the following ingredients to make my vegan tofu ramen:
- 1 tablespoon sunflower oil
- 1 onion, chopped
- 2 large carrots, peeled and cut into half moons
- 2 cloves garlic, finely chopped
- A 1 inch chunk of ginger, peeled and finely chopped
- 1 red chilli, deseeded and chopped (optional)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1.5 litre hot vegetable stock
- 200g ramen noodles
- 170g pre-fried tofu puffs (or baked tofu if you can’t find tofu puffs)
- Salt and pepper, to taste
To serve
- Sushi ginger
- Fresh coriander, chopped
- Sesame seeds to serve
- Chopped chillis
Do you need any special equipment to make ramen?
No - you just need a large saucepan with a lid*.
A spaghetti server* or serving tongs* and a ladle* are also useful.
How to make vegan carrot and tofu ramen
If you have made this recipe and loved it please consider leaving a comment and rating below.
Please do not reproduce this recipe without permission.
One pot carrot ramen and tofu ramen
Ingredients
- 1 tablespoon sunflower oil
- 1 onion chopped
- 2 large carrots peeled and cut into half moons
- 2 cloves garlic finely chopped
- 1 inch chunk of ginger peeled and finely chopped
- 1 red chilli deseeded and chopped (optional)
- 1 tablespoon soy sauce
- 1 tablespoon miso paste
- 1.5 litre hot vegetable stock
- 200 g ramen noodles
- 170 g pre-fried tofu puffs*
- Salt and pepper to taste
To serve
- Sushi ginger
- Fresh coriander chopped
- Sesame seeds to serve
- Chopped chillis
Instructions
- Heat the sunflower oil in a large saucepan.
- Add a chopped onion and 2 sliced carrots, stir, and reduce the heat to medium-low. Cover with a lid and sweat for 10-15 minutes until soft, stirring occasionally.
- When soft remove the lid, turn the heat up slightly, and add 2 chopped cloves of garlic, a 1 inch chunk of ginger, chopped and a chopped red chilli (if using).
- Fry for one minute then add 1 tablespoon soy sauce and 1 tablespoon miso paste. Stir well then pour in 1.5 litre vegetable stock. Bring to the boil then taste the broth. Season to taste with salt and pepper.
- Next add in 200g ramen noodles*. Cook for 4-5 minutes (or however long it says on the packet) stirring occasionally. About a minute before they’re ready add in your tofu puffs and stir well so that they can heat through.
- Serve immediately into bowls - it’s important to serve straight away or the noodles get overcooked and soak up all the liquid. You may find it easier to use a spaghetti server or serving tongs to add noodles and tofu to the bowls first then use a ladle to pour over the broth.
- Serve with sushi ginger, fresh coriander, sesame seeds and chopped chillis if liked.
Notes
- I buy pre-fried tofu puffs in my local Chinese supermarket. If you can’t find them you could make a baked tofu recipe instead.
- The broth can be made in advance but noodles are best cooked when you're ready to serve.
- Nutritional information is approximate and is intended as a guide only.
Nutrition
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