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Vegan tofu ramen in bowl with broth spoon and chopsticks
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One pot carrot ramen and tofu ramen

There’s not much better than a big bowl of steaming hot homemade ramen. Comfort food at its very best. My carrot and tofu ramen is quick to make, tastes incredible and is suitable for vegans.
Course Lunch, Soup
Cuisine Japanese, Vegan
Keyword tofu ramen
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 4 people
Calories 327kcal

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
Metric - US customary

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

  1. 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. 
  2. The broth can be made in advance but noodles are best cooked when you're ready to serve.
  3. Nutritional information is approximate and is intended as a guide only.

Nutrition

Calories: 327kcal | Carbohydrates: 41g | Protein: 11g | Fat: 14g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Sodium: 1455mg | Potassium: 295mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5214IU | Vitamin C: 21mg | Calcium: 92mg | Iron: 3mg