I have exciting news x 2 today!
- 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.
- 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.
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.
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.
Vegan Ramen Noodle Soup
Ingredients
For the fried tofu and 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 packages 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
- 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.
- 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.
- 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.
Nutrition
Bon appetegan!
Sam.
Christiane says
Wow, fantastic recipe! Definitely as good or even better than the vegan ramen I had in restaurant. Thank you for sharing!
Jess @ IDTLC Support says
Wow! We love to hear it!
Louise Gray says
Loved this recipe. The way the tofu was prepared was awesome. I did take a photo but since I am old, I use Facebook and put it on there. Will make it again!!!
Jess @ IDTLC Support says
We're so happy you liked it!
Louise Gray says
Kirsten says
This was very simple yet very good! The simplicity made me question how flavorful it would be but it was perfect. I’ve made many of your recipes and they are all great.
Sam Turnbull says
Aww thank you Kirsten 🙂
Joanne Licht says
We love your recipes and I have been thinking abut preparing ramen but couldn't find a good recipe.Your vegan ramen noodle soup recipe looks delicious. Is there something that can be substituted for mushrooms though? My children are not real fans of them.Thanks and hope you can offer a good alternative.
Steve Arbo says
Made this last night for dinner and am having it again now for lunch. Amazing flavor. So good. Yum!!!!
Steve Miller says
Does this really have 4451 mg of sodium? Is so where does it come from? I love this recipe and have made it twice, but I am concerned about the sodium being so high.
Sam Turnbull says
The sodium comes mainly from the soy sauce and vegetable broth, so it will vary based on the vegetable broth you use. Hope that helps!
CJ says
I love this idea, but what might you suggest in place of the tofu? I am allergic to soy. I can use aminos in place of the soy sauce and achieve a similar flavor, but what would you recommend to sub the tofu with to still have a crispy texture to go with the soup?
Sam Turnbull says
You could try subbing my seitan tenders or another veggie of choice such as cauliflower. Enjoy!
Ramen Cemen - The 1st Ribs Ramen In Indonesia says
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say thank you for a incredible post and a all round enjoyable blog
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great deal more, Please do keep up the great jo.
Sam Turnbull says
Aww thanks so much, Ramen 🙂
Joe says
Yum! Thanks for the inspiration! Just wanted to let you know that we featured your recipe on our cheap vegan ramen recipes blog post here: https://cheapveganshop.com/in-the-kitchen/cheap-vegan-ramen-recipes/
Sam Turnbull says
Awesome, thanks!
Manav Saraf says
Hi Sam what do you think about using Pasta instead of Ramen?
Sam Turnbull says
That should work fine, but cook the pasta separately then add to the soup. Enjoy!