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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.

  • 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
Scale

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

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.

Find it online: https://www.delishknowledge.com/vegan-ramen-soup/

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