Vegan Ramen Noodle Soup

I have exciting news x 2 today!

1. Vegan Ramen Noodle Soup. The most slurpy, drool-worthy, scrumptious vegan ramen noodle soup there ever was, with fresh veg, sautéd mushrooms, and crispy tofu slices. Uh, yes please and thank you very much.
2. I hired an amazing new assistant! I received over 140 applications for my virtual assistant job post, yes 140!! I was totally blown away with all of the amazing applications I received and so flattered that so many people were interested in working with me. It took me a LOT of reading and some lovely interview chats to narrow it down to Jess. Long time vegetarian, new-ish vegan, lavender-haired stay at home mom of 2 who dreams of becoming a gourmet vegan ice cream bicycle vendor. So clearly, I fell in assistant love immediately. The lovely Jess will be working behind the scenes, helping me manage some of the many details it takes to keep It Doesn’t Taste Like Chicken running smoothly, so that I will be able to spend more time dedicated to developing vegan yumminess. Welcome, Jess!

Now back to the soup. Are you a curly ramen noodle fan or a straight ramen noodle fan? I’m all for the curly noodles. I actually don’t even know why as they make it nearly impossible to eat your soup without it splashing absolutely everywhere. No, like everywhere. The last time I ate this I got soup in my eye! But somehow the splashing is worth it because this soup is my new favourite easy weeknight meal.

I used these vegan ramen noodles, but that broth powder stuff and the tiny little package of dehydrated vegetables that it came with, just ain’t going to cut it for me. This vegan ramen noodle soup is all about up-ing your ramen game.

The thin fried tofu slices had trouble even making it into the bowl because they are oh so yummy, I ate almost all of them immediately. Sautéd shiitake mushrooms, grated carrot, wilted spinach, and long, curly, splashy, ramen noodles in brothy deliciousness. Yep, it’s every bit as good as it sounds.

To make Vegan Ramen Noodle Soup: Cut the tofu into nice thin pieces. No need to press the tofu first as it will dry out in the pan. Put the tofu slices in a dish or plastic bag and pour over the soy sauce. Turn the tofu pieces to coat evenly in the soy sauce, but no need to let marinate.

Heat the oil in a large skillet or non-stick frying pan over medium heat. When hot add the tofu slices. Slowly fry the tofu until very golden and crispy, then flip and repeat on the other side. Remove the crispy tofu slices from the pan and set aside.

Try to resist eating all of the tofu slices immediately. I know, it’s difficult, but you will want some pieces for your soup.

Heat the oil in a medium soup pot over medium-high heat. Add the garlic and ginger and sauté, stirring for about a minute until the garlic just starts to brown. Pour in the vegetable broth and bring to a boil. When boiling, add the noodles and cook until they are al dente.

I used these vegan ramen noodles for my soup and discarded the flavour packs that came with them because that’s what my grocery store carried, but you could alternatively use dried ramen noodles such as these, or another similar noodle, depending on what your store carries.

Just before serving, stir the spinach into the soup so it wilts.

To serve: Divide the soup among bowls, top with tofu, mushrooms, grated carrots, and any additional toppings you desire.

4.84 from 6 votes

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Vegan Ramen Noodle Soup

Prep Time

5 mins

Cook Time

25 mins

Total Time

30 mins

 

Toss out those flavour packets and instead make this easy weeknight meal. With fresh veg, sautéd mushrooms, crispy tofu slices, and ramen noodles in hot broth. 

Course: Soup

Cuisine: American, Canadian, Japanese

Servings: 2 as a meal, 4 as a side

Calories: 647 kcal

Author: Sam Turnbull • It Doesn't Taste Like Chicken

Ingredients

For the fried tofu and mushrooms:

• 1/2 block extra-firm tofu (about 175g), drained and thinly sliced
• 1 tablespoon soy sauce
• 1 tablespoon light oil (such as canola or vegetable)
• 100g shiitake mushrooms (about 2 cups sliced with stems removed), (or other mushrooms)

For the vegan ramen noodle soup:

• 1 tablespoon light oil (such as canola or vegetable)
• 2 cloves garlic, minced
• 1 inch piece fresh ginger, minced
• 6 cups vegetable broth
• 2 112 g pacakages dried ramen noodles, seasoning packs discarded, (or similar noodle)
• 3 big handfuls baby spinach leaves
• 1 carrot, peeled and grated

For garnish (optional):

• sesame seeds
• soy sauce, to taste
• Sriracha

Instructions

1. For the tofu and mushrooms: Put the tofu slices in a dish or plastic bag and pour over the soy sauce. Turn the tofu pieces to coat evenly in the soy sauce, but no need to let marinate. Heat the oil in a large skillet or non-stick frying pan over medium heat. When hot add the tofu slices. Slowly fry the tofu until very golden and crispy, then flip and repeat on the other side. Remove the crispy tofu slices from the pan and set aside.

2. Return the pan to the heat and add the mushrooms. Slowly sauté the mushrooms, stirring as needed until reduced in size and golden brown. When finished cooking, pour over any remaining soy sauce from the tofu and stir to coat. Remove from the heat.

3. To make the vegan ramen noodle soup: Heat the oil in a soup pot over medium-high heat. Add the garlic and ginger and sauté, stirring for about a minute until the garlic just starts to brown. Pour in the vegetable broth and bring to a boil. When boiling, add the noodles and cook until they are al dente. Just before serving, stir the spinach into the soup so it wilts. To serve: Divide the soup among bowls, top with tofu, mushrooms, grated carrots, and any additional toppings you desire.

Bon appetegan!

Sam.