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Incredibly Easy Healthy Vegan Ramen

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This quick and easy ramen soup recipe is perfect for a quick week day dinner. It's the easiest ramen you will ever make in less than 30 min from start to finish.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Main Course
Cuisine Japanese
Servings 1
Calories 489 kcal

Ingredients
  

  • For The Noodles Pot:
  • 2 cups/478ml of hot water
  • 1/4 red pepper sliced
  • 1/5 of a broccoli head cut into small florets
  • 1 stock cube of low sodium vegetable stock or homemade veg stock
  • 1 nest of noodles ideally ramen noodles
  • 1 tablespoon of low sodium soy sauce
  • 1/2 tsp of white miso
  • Salt to taste optional
  • For The Crispy Tofu:
  • 3.17 oz/ 60g of tofu cut into cubes
  • 1/4 tsp of paprika
  • 1/4 tsp of garlic powder
  • 1/4 tsp of onion powder
  • Pinch of salt

Instructions
 

  • Preheat the oven to 375F/200C.
  • Put the cubed tofu on a baking tray lined with baking paper and add all the spices under the tofu section on the ingredients list. Mix well. Bake in the oven for about 15-20 minutes until crispy.
  • Meanwhile, add all the ingredients for the noodles in a pot and simmer on low heat for about 7-8 minutes, or until the noodles are cooked.
  • Serve into a bowl and add the crispy tofu on top and your desired toppings.
  • I opted for sliced carrots ( for crunch ) sesame seeds, sliced spring onion.

Video

Notes

Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.

Nutrition

Calories: 489kcal
Keyword healthy, oilfree, ramen, tofu, vegan
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