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Vegan Ramen Soup With Tofu

This vegan ramen features tons of vegetables–baby bok choy, carrots, mushrooms, baby spinach–and bite-size pieces of tofu.
Course: Soup
Cuisine: Japanese
Keyword: tofu, vegan, vegetarian
Servings: 6
Calories:
Author: Corky, Lori, Dana and Tracy Pollan

Ingredients

  • 1 package (12-to 14- ounce) extra firm organic tofu patted dry and cut into 3/4 - 1-inch cubes
  • 10 ounces ramen noodles
  • 2 tablespoons white miso paste
  • 2 tablespoons tamari sauce
  • 1 tablespoon extra virgin olive oil
  • 2 teaspoons organic sesame oil
  • 1/2 cup chopped Spanish onion
  • 2 cloves garlic minced
  • 1 teaspoon minced ginger
  • 6 cups low-sodium vegetable broth
  • 1/4 cup dried porcini mushrooms soaked in boiling water for 10 minutes, drained, then roughly chopped
  • 1 bunch scallions thinly sliced (green and white parts separated)
  • 3 carrots cut into slices on the diagonal
  • Freshly ground black pepper
  • 1/2 pound baby bok choy trimmed, leaves separated
  • 2 ounces baby spinach
  • Sriracha sauce optional

Instructions

  • Set a rack in the middle of the oven and preheat the oven to 350°F. Line a rimmed baking sheet with parchment paper.
  • Arrange the tofu in a single layer on the baking sheet and bake for 20 minutes, flipping once halfway through. Remove from the oven and set aside.
  • Meanwhile, bring a large pot of water to a boil. Cook the noodles according to the directions on the package. Drain and rinse under cold water and set aside.
  • Whisk together the miso paste and tamari sauce and set aside.
  • In a large pot, heat the olive and sesame oils over medium heat. Add the onions, garlic, and ginger and cook for 5 minutes. Add 1 cup of vegetable broth and stir for 2 minutes. Add the mushrooms, white scallion slices, and carrots and cook for 3 minutes. Stir in the remaining 5 cups of vegetable broth and 2 cups of water. Add 1/4 teaspoon of pepper, the miso and tamari mixture, and stir to incorporate.
  • Raise the heat to medium-high and bring to a boil, then reduce the heat to low. Add the bok choy, spinach, and tofu and simmer for 15 minutes.
  • Divide the noodles into individual serving bowls, top with the soup and vegetables and garnish with the green scallion slices. Pass the sriracha separately.