Ultimate Vegan Ramen Recipe with Crispy Tofu

Ultimate Vegan Ramen Recipe with Crispy Tofu

Ingredients

1 packet of udon or ramen noodles for 2

250g oyster mushrooms

150g firm tofu

1tbsp togarashi

2 tbsp cornflour

1 tbsp olive or sesame oil

For the broth

• 1ltr hot water

• 1 mushroom stock cube

• 2 tsp thai red curry paste

• 1 bay leaf

• 2 tsp red miso paste

• 2 tsp light soy sauce

• 3 tsp dark soy sauce

• 1tsp blended nori

• 2 dried shitake mushrooms

• 1/2 fresh garlic, grated

• 5cm ginger, grated

• 1 tsp mirin

• 1 tsp msg (optional)

• 150g frozen mixed mushrooms

• 100g frozen edamame

• Salt to taste

• Optional: fresh chilli, spring onion, coriander garnish

Method

1. Preheat the oven to 200°C. Spread the oyster mushrooms onto a baking tray. Slice the tofu into thick pieces, drizzle with oil, coat in cornflour, and season with togarashi. Arrange the tofu on the same tray and bake until golden and crisp.

   Bring a pot of water to the boil. Blanch your greens if using any, then cool them immediately in iced water. Cook the noodles according to packet instructions, drain, and rinse under cold water to keep them springy.

   For the broth, pour the hot water into a saucepan and dissolve the mushroom stock cube. Stir in the Thai red curry paste, bay leaf, and red miso until smooth. Add the grated shitake, garlic, ginger, light and dark soy sauces, blended nori, mirin, and MSG if using. Let the broth simmer for a few minutes, then add the frozen mixed mushrooms, a touch of sesame oil if desired, and the edamame. Allow everything to gently cook through.

   To assemble, place the noodles into serving bowls. Add the crispy tofu, roasted mushrooms, and edamame. Pour the hot broth over the top and finish with fresh chilli, coriander, or crispy onions.

   This ramen delivers a richly layered broth, crisp textures, and earthy mushroom depth, making it an ideal comforting dinner for any night of the week.