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.
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.
- 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)
- 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
- sesame seeds
- soy sauce, to taste
- Sriracha
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.
Bon appetegan!
Sam.
I have a cold with a sore throat and this recipe looked so enticing as I was scrolling through your recipes. I made it last night (with smoked tofu instead of plain) and it was so deliciously slurpy and comforting. I used your toppings suggestions, along with green onions. The Sriracha provided just the right counter-burn for my sore throat and I felt much better after consuming and large and satisfying bowl of this. Thank you, Sam, for your tasty recipes!
Aww that’s wonderful, Jordan! Feel better 🙂
Super simple and yummy! Also I haven’t cooked tofu like that before, it was the easiest thing and it tastes deeelicious. Planning to cook tofu like that again in the near future 🙂
Awesome! Delighted you enjoyed the recipe so much 🙂
Hi Sam,
We have made this soup two times already and going a third time tomorrow! We love it. So simple and tasty!
Thank you for sharing all your talent with us!
You’re most welcome! I’m so happy you love the recipe so much, Moe 🙂
Just made this for dinner! I was worried that it wouldn’t turn out because I’ve never made homemade ramen before but it tastes so good! I followed the recipe to a T and then added scallions on top along with the other toppings listed. Will make again! Thank you for posting.
Wonderful! Thrilled you love it so much, Kristina 🙂
wow, this was an incredibly creative and healthy transformation of korean ramen noodles. I had stopped having ramen for decades as I becamse more health conscious, but I might get back to having noodles, but this amazingly healthy and tasty version. Thank you for yet another great recipe!
You’re most welcome, Soo-Eun 🙂
I’ve made this twice now and absolutely love it! So easy and so delicious!
Yay!! So thrilled you loved it, Amy 🙂
Hi Sam,
This looks delicious! Can’t wait to try it. How do you store the leftover tofu and how long will it keep.
Thanks,
Mary
I just store it in an air-tight container in the fridge and it will last about 2-3 days.
Thanks Sam
My son tells me that some dried ramen noodles are vegan and some are not. If this is true, any idea as to which brand to use? Thank you!
Yes that’s true, there are many brands and some brands have both options. Just check the ingredients to see which ones are vegan. Usually, the ingredient list on noodles are only a few ingredients so it’s easy to tell.
Such a simple and delicious soup! We loved the tofu and mushrooms! So kid-friendly too… who doesn’t love to slurp up long Raman noodles? Thanks for continuing to inspire, Sam.
Yay!!! So happy you and your kiddos enjoyed it 😀
This is one of the most simple and best ramen recipes ever! I used udon noodles but however the broth is delicious!
Awesome!! Thrilled you loved it so much, Lou 🙂
Apart from the soy sauce, what sauce should I add to make the tofu more spicy?
Soy sauce doesn’t have spice, but you can add a hot sauce such as Sriracha to the tofu. Just add it after cooking so it doesn’t burn onto the tofu. 🙂
Hi Sam!
Do you freeze and then thaw tofu? Do you press it to get rid of the liquid? What’s the easiest way to do this?
Hi Deb, anytime I do any special treatment to my to tofu I include the instructions in the recipe. There is no need to do anything to the tofu in this recipe that isn’t mentioned. Enjoy!
Easy, slurpy and delicious!! The crispy tofu was a bonus! I could see adding a little liquid smoke to the soy sauce/crispy tofu. Might make it bacony.. Thank you Sam!
Ohhhhh! Liquid smoke is a great idea 🙂 You’re most welcome, Candi, so happy you enjoyed it 🙂
I made this recipe and saw the comment with the idea of adding liquid smoke to the fried tofu. O.M.G.!!! It tasted just like bacon, my husband and I ate nearly all of the tofu before we could put it in the soup! Thanks for this wonderful vegan
recipe!
Yay that’s so awesome! Thrilled you loved it so much 😀
Yummy recipe, but I don’t see why you didn’t just suggest “curly noodles” instead of packaged ramen with non-veg ingredients. Even if people don’t eat the animal product that doesn’t mean they didn’t have to pay for it, the meat industry still gets their money. Curly noodles (or whatever type of ramen noodle) aren’t that hard to find in large grocer’s international sections or Asian grocery stores.
Yep, I agree, which is why I bought packaged vegan ramen noodles- if you click the link of the ramen noodles suggested in the ingredient list you will see this, and I also said “or similar noodle” so if that isn’t available to someone they can buy whatever kind of vegan noodle they can get their hands on.
Made this and my entire family LURVED it!! Didn’t change a thing. Thank you!!
Awesome! Thrilled you loved it so much, Toni 🙂
Only qualm I have is that Ramen is Japanese, not Chinese, as it is categorized here,
Making it tonight 🙂
oh yes! Good catch. I have fixed it. I hope you enjoy it, Emma 🙂
Another triumph!
Instant ramen noodles have been my go-to comfort food since I was a teenager – I still eat them even though I have to spend the entire time trying to ignore the load of chemicals and e-numbers etc etc Putting my hands over my eyes and going “LA LA LA” when adding them to my food.
At first, when I was throwing away the flavour sachets from my beloved instant ramen I was thinking “OK, no pressure Sam but this is hard to do so it had better be worth it.”
And goodness – it is!!
I didn’t think that I could make something this delicious so quickly and in my own kitchen! This is going to become a staple I can tell. I didn’t have shiitake but just used chestnut mushrooms and they worked just fine. And you weren’t kidding abou the tofu slices. At least three never made it into the soup!
Thank you Sam!
That’s so wonderful, Emily!! So happy you loved it so much and found a new easy staple. Thank you for the glowing review 🙂
Hi Sam,
Love your site and LOVE your recipes!!
I ordered your cookbook and am in heaven!! Not quite vegan as yet but getting closer!
Can wait to try this!
YAY!!!! SO happy to hear that, thank you, Katherine. I hope you love the book 😀
Oommgggg – you weren’t kidding around. Trying not to eat the tofu is almost impossible!!!!!
Bahaha!! Thrilled you enjoyed it, Amy 🙂
Just wondering if you’ve ever tried an air fryer to cook your tofu? It does and amazing job crispy outside and soft inside without the oil
I was thinking the same! Thanks for the question.
I haven’t but I am sure it would work well. I don’t use an air fryer so I’m afraid I can’t recommend a temp or time. If you give it a try let us know how it turns out 🙂