Tofu and Vegetable Ramen

It is super simple to make ramen noodles using plant-based ingredients. By making a vegan broth infused with ginger, onion and shiitake mushrooms, you can re-create this tasty dish at home! 

An easy, nutritious and delicious vegan dinner - perfect to make ahead of time and enjoy throughout the week. 

Serves 2


200g tofu, diced 

100g ramen or rice noodles

2 garlic cloves, crushed 

1 1/2 tbsp white miso paste 

1tbsp neri goma or tahini 

1L vegan stock 

2 tbsp soy sauce 

1 tbsp cornflour

1 tbsp oil 

15g dried shiitake mushrooms 

1 pak choi, quartered 

2 spring onions, finely sliced 

25g bean sprouts

1 carrot, sliced into fine matchsticks 


1. In a saucepan, place the garlic, ginger, miso, neri goma, mushrooms, stock and soy and bring to a gentle simmer. Cover and bubble for 5 minutes until the ginger is soft. Strain into a clean pan and discard everything left in the strainer.

2. Before frying the tofu in oil, coat in cornflour. Fry for a few minutes on each side. 

3. Cook the noodles for 1 minute less than the packet instructions. Strain and leave a little cooking water so the noodles don't stick together. 

4. Add the pak choi and the whites of the spring onions to the broth, and re-heat for 1-2 minutes until the greens have wilted. 

5. To serve, divide the noodles between 2 and pour over the broth and vegetables. Top with the tofu, beansprouts, carrot and ginger matchsticks, green parts of the spring onions. 

NB. I drizzle some sesame oil and top it with chopped coriander and a few slices of chilli to add even more flavour. 



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