Meet Alex Caspero
Alex Caspero is a Registered Dietitian, New York Times Bestselling Plant-Based Chef and mom of two. She aims to cut through the nutrition noise by providing real-life, nourishing tips for body and mind. Learn more about Alex.
Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles.
You guys, I have a confession to make: I am completely obsessed with Mind of a Chef.
We’ve finally upgraded from our two-channel TV to a Roku for Christmas, and I have been spending more hours than necessary binge watching all the shows I’ve missed over the years. While I’m a little disappointed that I can’t get Food Network through Roku, I’ve been making up for it by plowing through both seasons of Mind of a Chef in record time.
I love the sarcastic insight into the chef world, complete with restaurant reviews and tips for the home cook. One of the first episodes I watched was all about ramen. I’m not kidding when I say I was on the edge of my couch seat the entire time. Never in my life have I craved ramen noodles, and now, I can’t get them off my brain. After that episode, I was hypnotized by giant, steaming bowls of slurpy noodles. And, since it’s been nearly impossible to find good vegetarian ramen (even in Sacramento), I took matters into my own hands.
To start, we make a simple, flavorful broth that’s perfect with these noodles but also great as the base for any asian soup. Since most traditional ramen soups use a pork broth, I chose dried mushrooms for a meaty, umami flavor without the um, meat. While extra regular mushrooms will work in a pinch, dried mushrooms are intensely flavorful and help to create a really rich broth.
After watching (and re-watching) the ramen episode half a dozen times, I knew that traditional ramen soup incorporated other elements besides the noodles. These bowls were an art form and usually garnished with pork, a soft boiled egg or both. To keep a similar profile, I used hoisin-glazed tofu that totally makes this dish. While I really think I would eat anything covered in hoisin sauce, this tofu is deliciously meaty and works perfectly with the noodles.
I really can’t tell you enough how happy this soup makes me. It is so delicious, I can almost guarantee you are going to be making this one again and again.
A few closing thoughts: if you don’t plan on eating the ramen immediately, I would keep the tofu separate until you dish it up. I think this soup tastes best with the juxtaposition of crispy tofu and hot, savory broth. I also used bok choy as it’s one of my favorite asian vegetables, but feel free to substitute with whatever green you have in season. I think spinach or chard would work just as well.
If you do make it, let me know by using the #delishknowledge hashtag on Instagram! I love seeing your re-creations of my recipes. It makes my day!
Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles.
*Most fresh ramen noodles have egg in them and fresh vegan ramen can be hard to find; the brand I like best is Nona Lim’s, which I can get at my Whole Foods.
**pressed tofu makes a big difference. Slice the tofu into slabs and wrap in a paper towel, then place on a baking sheet and place something very heavy on top, like a cast iron skillet with a few cans on top. Let sit for 10-15 minutes; then remove from the paper towels and cube.
Tag @delishknowledge on Instagram and hashtag it #delishknowledge
(26 comments) leave a comment
MISO IS NOT VEGAN
Hi Finn, miso paste is vegan however most miso soups do contain dashi broth (from fish). The recipe above uses miso paste. Thanks, Alex
Just made this and it was sooo good!! Both my fiancée and I really loved it. One thing I noticed, though was that the sesame oil is not mentioned in the actual steps. So I put it in alongside the soy sauce and miso. Whether or not that was the correct step to add it, the ramen did not disappoint my craving for a vegan ramen! Thank you for posting this.
Hi Brady- thanks so much for the comment, so glad you liked it! Ah, sorry about not including the sesame oil- I hate when I forget an ingredient! You are correct- that’s where it goes. Thanks, Alex
I made this last night for a few of my girlfriends and we all loved it. I will be making this again and again
First time on your blog! Awesome clicks and deliciously healthy recipe. Loved this vegan ramen soup!
OH you know I am all over this one! Pinned and can’t wait to try it
once you get into ramen, the obsession is real!! great recipe
Mind of a Chef is THE BEST! I watched it all within a few days. I heard David Chang was on it and I’m a huge fan of everything he does so I was sold just based on that. I make ramen noodles from scratch and it is definitely worth it because the flavor is so much better and the dough is insanely easy to work with.
I just printed this out and can’t wait to try. Looks so easy! And much better than the cartons of Miso Ramen I typically buy (which are better than the fried, sodium-heavy bricks you can get for mere cents).
So happy to hear Elana, I hope you like it! Please let me know how it turns out!
Wowza! This makes me hungry and I just ate dinner… THAT GOOD!
Thanks Francesca 🙂
Wow! Alex, this looks incredible. I must go look up that show now!
It’s such a weird show! I believe it aired originally on PBS but I love watching “behind the scenes” cooking shows and quirky chefs 🙂