Nourish your insides and boost your immunity with this healthy vegan ramen recipe that’s packed with nutrients, protein, and healthy carbs and fats.
Regardless of the season, you can never pass on a hearty bowl of ramen – especially if it’s healthy and vegan-friendly.
This one is packed full of vegetables, plant-based protein, a healthy serving of carbs, good fats, and lots of ginger and garlic. What you get is the most fulfilling bowl of pure goodness that’ll nourish you from the inside out.
What’s more, you can basically use whatever Asian vegetables you have lying in your fridge.
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Vegan ramen in a creamy broth
- 500 ml vegetable stock
- 2–3 tablespoons olive oil
- 100 g firm tofu, chopped into small cubes
- 3 tablespoons soy sauce
- 1 teaspoon dark miso paste
- 2 teaspoons ginger, grated
- 2 teaspoons garlic, grated
- 1 spring onion, the white part sliced for frying, dark green part thinly sliced for garnish
- 100 g fresh shiitake mushrooms, halved
- 4–6 bok choy leaves and stalks, cut into bite-size pieces
- 2 serving ramen noodles (packaged or fresh)
- 3 tablespoons tahini
- 2 teaspoons rice vinegar
- 1/2 cup bean sprouts
- 1 tablespoon Sriracha, plus more for garnish
1. Pour the vegetable stock into a saucepan over low heat to slowly heat up while you prepare the other ingredients.
2. Heat 1 tablespoon of the oil in a small pan over medium–high heat. Add tofu and cook, stirring occasionally, until golden brown and crispy.
3. Meanwhile, in a small bowl combine 1 tablespoon of the soy sauce with the miso paste and stir well to dissolve.
4. Reduce the heat to medium, push the tofu to one side of the pan and fry the ginger and garlic until cooked through. Stir the tofu back in. Add the soy sauce–miso paste mixture. Allow the liquid to boil off and fry the tofu for a couple more minutes to allow it to crisp up again in the paste. Remove to a plate.
5. Add another 1–2 tablespoons of the oil to the pan and allow to heat up. Add the sliced white part of the spring onion and the shiitake mushrooms. Gently fry them together for 5–10 minutes until they are golden brown. Remove to a plate.
6. Add the bok choy to the pan and fry until the leaves are wilted and stalks are crisp-tender.
7. Meanwhile, bring a saucepan of water to the boil. Add the noodles and cook according to the packet instructions.
8. In a bowl, combine the tahini, 2 tablespoons of soy sauce, rice vinegar and sriracha. Mix well, add to the hot stock and stir well to combine.
9. Pour the stock into serving bowls, then add the noodles. Top with the vegetables, tofu, bean sprouts and thinly sliced green part of the spring onion. Serve extra sriracha on the side for drizzling over the top.
This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35). Photography by Julie Renouf. Follow DJ Tigerlily on Instagram @djtigerlily.