Vegan Ramen Soup

Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles. 

You guys, I have a confession to make: I am completely obsessed with Mind of a Chef.

We’ve finally upgraded from our two-channel TV to a Roku for Christmas, and I have been spending more hours than necessary binge watching all the shows I’ve missed over the years. While I’m a little disappointed that I can’t get Food Network through Roku, I’ve been making up for it by plowing through both seasons of Mind of a Chef in record time.

I love the sarcastic insight into the chef world, complete with restaurant reviews and tips for the home cook. One of the first episodes I watched was all about ramen. I’m not kidding when I say I was on the edge of my couch seat the entire time. Never in my life have I craved ramen noodles, and now, I can’t get them off my brain. After that episode, I was hypnotized by giant, steaming bowls of slurpy noodles. And, since it’s been nearly impossible to find good vegetarian ramen (even in Sacramento), I took matters into my own hands.

To start, we make a simple, flavorful broth that’s perfect with these noodles but also great as the base for any asian soup. Since most traditional ramen soups use a pork broth, I chose dried mushrooms for a meaty, umami flavor without the um, meat. While extra regular mushrooms will work in a pinch, dried mushrooms are intensely flavorful and help to create a really rich broth.

After watching (and re-watching) the ramen episode half a dozen times, I knew that traditional ramen soup incorporated other elements besides the noodles. These bowls were an art form and usually garnished with pork, a soft boiled egg or both. To keep a similar profile, I used hoisin-glazed tofu that totally makes this dish. While I really think I would eat anything covered in hoisin sauce, this tofu is deliciously meaty and works perfectly with the noodles.

I really can’t tell you enough how happy this soup makes me. It is so delicious, I can almost guarantee you are going to be making this one again and again.

A few closing thoughts: if you don’t plan on eating the ramen immediately, I would keep the tofu separate until you dish it up. I think this soup tastes best with the juxtaposition of crispy tofu and hot, savory broth. I also used bok choy as it’s one of my favorite asian vegetables, but feel free to substitute with whatever green you have in season. I think spinach or chard would work just as well.

If you do make it, let me know by using the #delishknowledge hashtag on Instagram! I love seeing your re-creations of my recipes. It makes my day!

SaveSaved

Vegan Ramen Soup

Print

Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles.

Servings: 4 servings

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Total Time: 30 minutes minutes

Equipment

• Saucepan

Ingredients 

• 2 tbsp. olive oil, divided
• 1 small bunch bok choy
• 3 scallions, chopped (green and white parts)
• 2 cloves garlic, minced
• 3-4 pieces of dried mushrooms, soaked in hot water for 10 minutes
• 3 oz. fresh shiitake mushrooms, thinly sliced
• 4 cups vegetable broth
• 1 tbsp. miso paste
• 2 tbsp. soy sauce
• 1 tsp. toasted sesame oil
• 1 14 oz. package tofu, rinsed, drained and pressed
• 1/4 cup hoisin sauce
• 12 ounces 1 package fresh ramen noodles

Instructions

• Heat 1 tbsp. olive oil in a saucepan over medium heat.
• Chop the bok choy and separate the leaves from the stems.
• Add the stems to the pan along with the whites of the scallions and the garlic. Cook until soft, about 2-3 minutes.
• Add the vegetable broth, dried mushrooms, shiitakes, miso paste, toasted sesame oil and soy sauce. Whisk until smooth.
• Reduce heat to medium-low and cook while you prepare the tofu.
• Heat the remaining tbsp. of oil in a non-stick (or cast iron) pan over medium heat. Cube the tofu and add to the pan. Cook on both sides until lightly fried, turning often.
• After the tofu is cooked, remove from heat and add the hoisin sauce, tossing to cover.
• Increase the soup heat back to medium and add the fresh ramen noodles and bok choy leaves. Cook until the noodles are tender, about 3-4 minutes.
• Add the tofu and serve! Garnish with remaining green scallions.

Notes

*Most fresh ramen noodles have egg in them and fresh vegan ramen can be hard to find; the brand I like best is Nona Lim’s, which I can get at my Whole Foods.

**pressed tofu makes a big difference. Slice the tofu into slabs and wrap in a paper towel, then place on a baking sheet and place something very heavy on top, like a cast iron skillet with a few cans on top. Let sit for 10-15 minutes; then remove from the paper towels and cube.

Nutrition

Serving: 1servingCalories: 640kcalCarbohydrates: 76gProtein: 24gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 6gMonounsaturated Fat: 13gCholesterol: 1mgSodium: 3645mgPotassium: 832mgFiber: 7gSugar: 12gVitamin A: 9988IUVitamin C: 97mgCalcium: 397mgIron: 7mg

Course: miso soup

Cuisine: asian, Vegan

Author: Alexandra Caspero