Description
Easy Vegan Ramen Noodles is a cozy, flavor-packed dish perfect for any meal. It features tender noodles, savory tofu, green peas, and a rich miso-ginger broth.
Ingredients
Scale
- 2 packs instant ramen noodles
- 4 cups vegetable broth
- 1 tablespoon white miso paste
- 1 tablespoon soy sauce or tamari
- 1 teaspoon sesame oil
- 1 teaspoon grated ginger
- 2 cloves garlic, minced
- 1/2 cup green peas
- 1/2 block firm tofu, pressed and cubed
- 1 tablespoon neutral oil
- 2 soft-boiled eggs
- 2 green onions, thinly sliced
- Fresh cilantro, for garnish
- Chili oil or sriracha (optional)
Instructions
- Press the tofu for 15–20 minutes, then cut into cubes. Heat oil in a skillet and pan-fry tofu until crispy. Set aside.
- In a medium pot, heat sesame oil. Sauté garlic and ginger for 1 minute. Add vegetable broth, then stir in soy sauce and miso. Simmer for 5–7 minutes.
- Cook the ramen noodles in a separate pot according to package instructions. Drain and rinse lightly.
- Add green peas to the broth and cook for 2–3 minutes until just tender.
- Divide noodles into bowls. Pour broth over the top. Add tofu, soft-boiled eggs, green onions, cilantro, and chili oil if desired.
Notes
- This recipe is fully customizable; add your favorite vegetables.
- Store leftovers in the fridge for up to 2 days.
- Adjust the spice level with more or less chili oil.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 2g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 2g
- Unsaturated Fat: 16g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 19g
- Cholesterol: 0mg
Keywords: Vegan Ramen Noodles, Plant-Based Ramen, Easy Vegan Dinner