Vegan Tofu Ramen

A delicious, warming and surprisingly quick midweek meal that really hits the spot!

Course Main Course
Cuisine Japanese
Keyword Easy, Fresh, Japanese, Quick, Ramen, Soba Noodles, Tofu, vegan
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 2 People


  • 750 ml Vegetable Stock
  • 2 Inches Ginger Root Peeled
  • 1 Red Chilli
  • 1 Clove Garlic
  • 2 tbsp Miso Paste
  • 100 g Ramen or Soba Noodles Dried Weight
  • 2 tbsp Sesame Oil
  • 100 g Shiitake Mushrooms Hydrated Weight
  • 4 Spring Onions
  • 2 Heads Pak Choi
  • 1 tsp Soy Sauce
  • 400 g Tofu Block Cubed


  1. Cook your noodles to packet instructions, and rehydrate your mushrooms if needed. Drain the noodles and rinse in cold water then set aside

  2. While cooking, chop your vegetables. Dice half of the ginger while slicing the other half into discs. Chop half of the red chilli, leaving the other half whole, bash the ginger to break it up but keep it relatively whole, slice your mushrooms, shred the pak choi and shred the spring onions (keep the green and white bits separate)

  3. Heat the stock and simmer along with the garlic, whole chilli half and sliced ginger. Give it 10 minutes then scoop out the solids – discard them

  4. Heat half of the sesame oil in a pan and cook the chopped ginger, garlic, spring onion white bits, and chopped chilli for 30 seconds

  5. Add the tofu and cook until nearly done, then add the mushrooms and pak choi. Stir for a minute

  6. Split between two bowls, add the noodles and stock, and season with the soy sauce. Garnish with the green spring onion bits

Recipe Notes

Also works great with chicken!

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