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Vegan Tofu Ramen

Light miso with oatmilk is the savory broth for this hearty ramen, topped with crumbled tofu & mushrooms.
Print Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Main Course
Cuisine Japanese
Servings 4

Ingredients
  

  • 1 Cup mushrooms
  • 1 Block tofu
  • 1 Bunch scallions
  • 1 tablespoon ginger
  • 1 Piece onion
  • 16 Oz Veg stock
  • 1 Cup oat milk
  • 1 Pack ramen noodles
  • 3 tablespoon miso
  • 1 tablespoon chili garlic

Instructions
 

  • Cook ramen noodles in a pot of boiling water. Strain and run in cold water to avoid over cooking.
  • Make broth by heating up stock, miso and oatmilk. Feel free to adjust ratios to your preference and season it up as you please, maybe some aminos, vinegar or other pastes like Asian sesame paste & sesame oil.
  • Make topping by sautéing ginger, scallions and onions. Add crumbled tofu & mushrooms. Sauté & season to your liking.
    Give your Boc Choy a quick blanch and set aside.
  • Assemble by putting noodles, broth and toppings together. Drizzle with some chili garlic and or sesame oil. Extra scallions is always a good idea.

Video

Keyword how to make vegan ramen, miso, ramen, vegan ramen