Easy Vegan Miso Ramen (with minced tofu)

A bowl of miso ramen with a pair of chopsticks, minced tofu, and carrot beside.

5 from 1 vote

Easy Vegan Miso Ramen (with minced tofu)

Umami and slurp-worthy, this vegan miso ramen features a flavorsome broth topped with vegetables and minced tofu. Ready in 20 minutes, this simplified version makes the perfect weeknight dinner.

Prep Time10

Cook Time15

Total Time25

Course: Main Course

Cuisine: American, Japanese

Diet: Vegan, Vegetarian

Servings: servings

Calories: 462kcal

Author: Meesha

Ingredients

For minced tofu

½ block extra-firm tofu or firm tofu (around 7oz/200g)
½ tablespoon soy sauce or tamari/shoyu
1 teaspoon sugar
½ teaspoon garlic powder
½ teaspoon onion powder
½ teaspoon sesame oil
½ teaspoon dark soy sauce optional, but recommended

For miso ramen

3 cloves garlic minced
2 teaspoons minced ginger
4 cups vegetable broth
3 tablespoons miso paste (white or yellow)
2 tablespoon mirin optional
1 tablespoon soy sauce or tamari/shoyu (to taste)
1 tablespoon doubanjang optional*
2 servings ramen noodles dried or fresh (use gluten-free if needed)

Toppings (optional)

½ cup shelled edamame thawed and blanched
½ cup corn kernels
1 stalk green onion chopped
½ carrot shredded

US Customary - Metric

Instructions

Making minced tofu

Combine all seasonings needed, then crumble up your tofu into small pieces.
Pour the sauce into the crumbled tofu, and mix until the sauce is well incorporated.
Heat ½ tablespoon of oil in a non-stick pan, and fry for a few minutes until the tofu is hot. Set aside for later use.

Preparing the broth

Heat ½-1 tablespoon of oil in a Dutch oven or soup pot. Once heated, add garlic and ginger. Saute until fragrant.
Add broth along with soy sauce, doubanjiang, and mirin. Bring the mixture to a simmer and cook for 5 minutes. In the meantime, you can prep your toppings.
Remove the pot from heat and stir in miso until it has dissolved. Give it a taste, adding more soy sauce if needed.

Assemble the bowls

Prepare ramen noodles according to the instructions on the package.
Divide ramen noodles into 2 bowls, and ladle on the miso soup.
Top your vegan miso ramen with minced tofu, chopped green onion, corn kernels, edamame, and shredded carrot before serving.

Notes

*Doubanjiang (not pictured) – A Chinese bean paste that boosts flavor depth and umami. Either the spicy or non-spicy variation will work.

Helpful tips

Never boil miso soup – This will kill the beneficial probiotics. Instead, cook it on a gentle simmer.
Only cook noodles before serving – Noodles will clump together after sitting outside for a while.

Storing suggestions - Keep broth, vegetable toppings, and minced tofu in separate containers to keep the ingredients fresh. They will keep for 3-4 days in the refrigerator. For noodles, only cook them right before serving.

Reheating – Bring miso broth to a simmer, and warm toppings slightly in the microwave. Ladle hot broth over cooked noodles, and enjoy while hot.

Nutrition