This Vegetarian Ramen Recipe is so quick and easy to prepare. It’s super versatile and you can use any toppings you fancy. I add smoked tofu and rainbow veggies to my ramen bowls, and top with shop bought gyozu for an authentic Japanese feel.
The other week we passed the tiniest little Japenese place called ‘Ramen’ it’s on the trendy Glouster Road in Bristol, inside it’s not a fancy place to eat at all.
But the smell. Oh, the smell!
I’ve had ramen before that wasn’t much to shout about, but this restaurant specialised in the dish and it tasted so good. My first thought was ‘how am I going to recreate this at home?’. I did a bit of research and found that it’s so simple to put a ramen bowl together, so I did just that and I was so pleased with how it turned out I wanted to share the recipe with you.
Can this vegetarian ramen recipe be made vegan?
This is actually a vegan-friendly recipe (if you omit the veggie gyoza dumplings) I made the broth by adding ginger, garlic and onions to a frying pan, deglazing the pan with vegetable stock and added tamari and miso paste for the authentic Japenese flavour. I spiced it up a bit with sriracha sauce and fresh red chilli. You can add the sriracha to taste depending on how spicy you like your ramen or not at all if you don’t want the extra heat.
At this point, you could really take your time with the broth allowing it to simmer and develop in flavour over the course of a couple of hours, but if you’re impatient like me you can just leave it for 15 minutes or so while you prepare the noodles, tofu and veggies.
I put the tiniest amount of oil into a frying pan to cook the tofu, I like it quite crispy on the outside but you could just chop it and add it straight to the broth to heat through if you prefer. I used smoked tofu in this vegetarian ramen bowl, yes it’s more expensive than the plain version but it tastes SO GOOD. I love the smoked flavour that comes through, there’s nothing boring about it and it works so well in the spicy ramen soup. You won’t regret it if you try it.
The gyoza, what can I say? I am O-B-S-S-E-S-E-D. I could eat those tiny little vegetable dumplings all day and never get bored. For me, they finish this dish beautifully and if you have guests over I can guarantee you’ll be fighting it out for the last gyoza.
They are that addictive.
Soup bowls at the ready…let’s make this vegetarian ramen recipe!
- 260 g ramen noodles
- 225 g smoked tofu, cut into squares
- 2 tbsps groundnut oil
- 1 small onion, diced
- 1 thumbsized piece of ginger, grated
- 4 cloves garlic, crushed
- 2 pints hot vegetable stock
- 3 tbsp tamari sauce
- 2 tbsp sriracha sauce
- 2 tbsp miso paste
- .5 tsp sesame oil
- 1 red chilli, finely sliced
- 4 spring onions, cut in half and chopped lengthways
- 1 carrot, use a potato peeler to make curls
- 1 small courgette, cut into rounds
- 1 handful mangetout
- 1 pak choi, sliced
- 1 handful baby sweetcorn
- 16 gyoza (optional)
- Heat a tablespoon of oil in a heavy-based pan and add the onion, garlic and ginger. Sauté for 5 mins until the onion has softened then add half the chilli and sauté for another minute.
- Add a splash of boiling water to deglaze the pan. Rub a wooden spoon all over the bottom of the pan to pick up any burnt bits (this will add to the flavour!) Next, add the hot vegetable stock and bring to the boil.
- Turn the pan down to a gentle simmer and stir in the miso paste and tamari, add sriracha sauce to taste. Leave to simmer while you prepare the noodles, tofu and vegetables. At this point, you could leave the broth for an hour or so to develop in flavour but don't allow it to boil.
- Add a splash of oil to a frying pan and fry the chopped tofu for a few minutes until it reaches the level of crispiness you want. Once cooked set aside.
- Put a large pan of water on the boil and add the noodles. Cook for around 5 minutes or according to the packet instructions. Drain and set aside.
- Using the same frying pan you cooked the tofu in add the other tablespoon of oil and stirfry the vegetables. Don't overcook them as they are better with a little crunch. Once cooked set aside.
- Prepare the gyoza by microwaving for two minutes and then add a splash of oil to the used tofu/vegetable pan and fry for a minute on all sides until golden.
- Assemble the ramen by dividing the noodles equally into the soup bowls. Pour the broth into each bowl and stir. Add the vegetables and top with the crispy tofu and gyoza. Add a chilli garnish and drizzle of sesame oil to finish.
- If making this recipe vegan check the miso paste, vegetable stock and ramen noodles are vegan-friendly and omit the gyoza.
- If leaving the broth to cook longer, don't allow it to boil. You can add more water if it reduces in volume too much.
If you enjoyed this post check out my Vegan Pad Thai – ready in just 15 minutes, it’s a corker!
If you try this Vegetarian Ramen Recipe, let me know. Leave a comment, rate it, and don’t forget to tag me @amytreasureblog on Instagram so I can see it!