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Vegan Tofu Ramen in a Ginger-Soy Broth

with Carrots, Spinach, Sesame-Chili Oil & Crispy Onions

Vegan Tofu Ramen in a Ginger-Soy Broth

Silky tofu and noodles swim in a savory ginger-soy broth, finished with tender carrots, spinach, sesame-chili oil, and crispy onions for bold vegan comfort.

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Ingredients

For 2 servings

  • 6 ounce Carrots
  • 1 teaspoon Chili Flakes
  • 1 unit Crispy Fried Onions
  • 1 clove Garlic
  • 1 thumb Ginger
  • 2 unit Miso Sauce Concentrate
  • 2 unit Mushroom Stock Concentrate
  • 4.5 ounce Ramen Noodles
  • 2 unit Scallions
  • 1 tablespoon Sesame Oil
  • 1 tablespoon Sesame Seeds
  • 2 tablespoon Soy Sauce
  • 5 ounce Spinach
  • 1 unit Tofu

Additional Ingredients

  • 5 teaspoon Cooking Oil
  • Pepper
  • Salt
Vegan Tofu Ramen in a Ginger-Soy Broth
Japanese
PDF
DifficultyMedium
Prep Time10m
Total Time40m
Calories790
Protein23g
Carbs87g
Fat36g
Tags:
VeganFiber SmartNewSpicy
⚠️Allergens:
🌰Sesame🌱Soy🌾Wheat

Swaps and substitutions

Swap the tofu for tempeh or chickpeas if you want a different plant protein. For allergies, use gluten-free noodles and tamari-style seasoning in place of wheat-based noodles and soy sauce; leave off sesame if needed.

What to serve with it

Serve with a simple cucumber salad, quick-pickled radishes, or steamed edamame to add freshness and balance the rich broth. A squeeze of lime or extra chili oil on the side works well for guests who like more brightness or heat.

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