Once you try this vegetarian ramen, you will never go back to the instant ramen bowls! It’s simple to make, nutritious, and flavorful with a bite of spice!
If you want to try your hand at a different asian cuisine, check out the delicious thai coconut soup with peanuts!
Making this vegetarian ramen
Let’s be honest, most of us have sampled instant ramen noodle bowls at least once. They’re easy, cheap, and a lot less intimidating than making ramen from scratch. However, this recipe makes us realize that making fresh ramen is not much more difficult and so much more healthy.
This ramen uses all vegetarian ingredients, including tofu and fresh carrots, making this dish refreshing instead of heavy.
Start by draining the tofu from the water in its package. Wrap it in cloth and press it beneath a heavy object. This removes much of the moisture from the tofu. You’ll fry the tofu before you eat it; however, the longer you let the tofu drain, the less likely it will become soggy in your ramen.
The vegetable broth is amped up with a delicious combination of garlic, ginger, serrano pepper, hoisin sauce, and chili paste. If you like your food less spicy, go lighter on the chili paste.
While you are letting your broth simmer for twenty minutes, fry the carrots and tofu, cook the pasta, and boil the eggs. One of my favorite parts about this recipe is that it’s like a salad bar ramen. When everything is cooked and ready, each person can simply assemble their own bowls to their taste!
Wanna make this vegan?
If you are eating vegan or accommodating people who do, this is the recipe for you! You can either forgo making the eggs completely or simply leave them on the side for those who want them.
★ Did you make this vegetarian ramen? Don’t forget to give it a star rating below! ★
- 2 large carrots
- 1 14-oz package of extra firm tofu
- 1 16-oz package of angel hair pasta
- 2 tablespoons of finely minced garlic
- 1 tablespoon ginger, finely minced
- 1 serrano chile, finely minced
- 1-3 tablespoons of chili paste (more or less depending on your preferred spice level)
- ½ cup of soy sauce
- 3 tablespoons of sesame oil
- 1 tablespoon of olive oil
- 1 tablespoon of hoisin sauce
- 1 teaspoon of salt
- 8 cups of vegetable broth
- 6 eggs, hard boiled and peeled
- Optional garnish: 1 jalapeño (sliced), ¼ cup of cashews, ¼ cup of chopped green onions
1. Drain the water from the tofu. Wrap it in a cloth or towel and press between a plate and a heavy pan or stack of plates. Press for 30 minutes or up to 6 hours before using.
2. In the meantime, heat one tablespoon of the sesame oil and the olive oil in a stock pot over medium heat. Add the ginger, garlic and serrano chile and cook for about three minutes or until the garlic and ginger become fragrant.
3. In the meantime, mix the chili paste, soy sauce, hoisin sauce, and salt together in a bowl. Pour the vegetable broth into the pot and stir in the bowl of sauces. Mix thoroughly and bring it to a boil. Reduce the heat and let simmer for twenty minutes.
4. While the broth is heating, julienne the carrots and set a large frying pan over medium heat. Pour in one tablespoon of the sesame oil and heat. Add in the carrots and cook until tender. Add a dash of salt and pepper and remove them from the pan.
5. Cut the tofu into thin slices and fry it in the remaining sesame oil. Let fry for three minutes on each side or until they reach your desired doneness. Sprinkle a bit of salt and pepper over the pieces and remove from the pan. Let drain on a paper towel-lined plate.
6. Cook the pasta according to the directions and remove it from the water immediately and rinse it with cold water until all of the pasta has cooled. This removes the starch and prevents the pasta from getting sticky.
8. Set out all of the ingredients and assemble the bowls by adding some pasta to the bowl, pouring in some broth, adding two to three pieces of tofu, a spoonful of carrots, two egg halves and sprinkling the jalapeños, cashews, and green onions on top.
9. Serve immediately.
The longer you press the tofu, the less likely it will get soggy in the ramen.
Nutrition Information:Yield: 6 Bowls Serving Size: 1
Amount Per Serving: Calories: 429Total Fat: 21gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 15gCholesterol: 186mgSodium: 3023mgCarbohydrates: 41gFiber: 3gSugar: 10gProtein: 21g