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Vegan Ramen

Ramen noodles, surrounded by vegetables, protein and a flavorful broth, and you have yourself an excellent meal. This broth uses a vegetable broth as a base and enriches it with soy sauce, sesame oil, ginger, garlic, and miso. Offer a variety of fillings and all your guests will be satisfied.

Ingredients: (serves 4)

For the broth:

  • 32 oz vegetable broth (homemade or store bought)

  • 3 garlic cloves, peeled and minced

  • 1 T ginger, peeled and minced

  • 4 T miso paste

  • 1/2 cup soy, or tamari, sauce

  • 3 T sesame oil

  • 4 servings of ramen noodles

  • 4 cups fresh spinach

  • 1 cup corn kernels

  • 1/2 jalapeno pepper, sliced in rings, seeds removed

  • 1/4 red bell pepper, thinly sliced

  • 2 green onions, chopped

  • 1/2 cup chopped cilantro

  • 1 pound firm tofu, pressed and drained, and cut into squares

  • Optional toppings: Sriracha, sweet chili sauce, chili onion crunch sauce


  1. Sauté ginger and garlic with 1 T sesame oil on medium for two minutes. Add broth, miso, soy sauce and remaining sesame oil. Simmer for 1-3 hours.

  2. Toss 1/2 of the tofu with corn starch, 1 T sesame oil and 1 t soy, or tamari sauce. Bake in oven at 400 degrees for 20 minutes until crispy. Leave remaining tofu raw

  3. Quickly boil spinach to wilt, set aside

  4. Boil corn for 5 minutes, set aside

  5. Cook ramen according to directions and drain.

  6. To assemble ramen, place a serving of cooked ramen noodles in a soup bowl. Add toppings along the sides of the noodles, spinach, corn, crispy and raw tofu, jalapeno, bell pepper, and green onions and cilantro on top of noodles, Ladle hot broth over noodles and toppings and fill to almost cover noodles. Add sweet child sauce and other toppings to desired taste.

Note: For a non-vegan soup, stir in a cracked egg into hot ramen, and add a soft boiled egg, sliced in half lengthwise, as a topping


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