Vegan Ramen Soup

Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles. 

this Recipe

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

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: soup, dinner, entree, miso
• Method: stove top
• Cuisine: Asian, Vegan

Description

Vegan Ramen Soup! Flavorful miso broth with hoisin tofu and fresh ramen noodles.

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• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: soup, dinner, entree, miso
• Method: stove top
• Cuisine: Asian, Vegan

• Author: Alex Caspero
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: soup, dinner, entree, miso
• Method: stove top
• Cuisine: Asian, Vegan

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Ingredients

• 2 tbsp. olive oil, divided
• 1 small bunch bok choy
• 3 scallions, chopped (green and white parts)
• 2 cloves garlic, minced
• 3–4 pieces of dried mushrooms, soaked in hot water for 10 minutes
• 3 oz. fresh shiitake mushrooms, thinly sliced
• 4 cups vegetable broth
• 1 tbsp. miso paste
• 2 tbsp. soy sauce
• 1 tsp. toasted sesame oil
• 1 14 oz. package tofu, rinsed, drained and pressed
• 1/4 cup hoisin sauce
• 12 ounces (1 package) fresh ramen noodles

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Instructions

1. Heat 1 tbsp. olive oil in a saucepan over medium heat.
2. Chop the bok choy and separate the leaves from the stems.
3. Add the stems to the pan along with the whites of the scallions and the garlic. Cook until soft, about 2-3 minutes.
4. Add the vegetable broth, dried mushrooms, shiitakes, miso paste, toasted sesame oil and soy sauce. Whisk until smooth.
5. Reduce heat to medium-low and cook while you prepare the tofu.
6. Heat the remaining tbsp. of oil in a non-stick (or cast iron) pan over medium heat. Cube the tofu and add to the pan. Cook on both sides until lightly fried, turning often.
7. After the tofu is cooked, remove from heat and add the hoisin sauce, tossing to cover.
8. Increase the soup heat back to medium and add the fresh ramen noodles and bok choy leaves. Cook until the noodles are tender, about 3-4 minutes.
9. Add the tofu and serve! Garnish with remaining green scallions.

Notes

*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.

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