The Best Vegan Ramen - high protein, tasty, light
A rich, umami-forward broth is the base of this light but nourishing ramen. Shiitake, nori and ginger create depth, while springy noodles and crisp veg add texture. Finished with golden tofu and a handful of toppings, it’s a bowl that restores as much as it satisfies.
Photographed truthfully. If you cook it, yours will look like mine.
Ingredients
Tofu and tofu marinade (tare) ingredients
- 1 tbsp soy sauce | Kikkoman or other light soy sauce
- 1 tbsp rice wine | Shaoxing or other
- 1 tsp soft light brown sugar
- 175 g firm tofu
Noodles
- 30 g wholewheat noodles
- 2 tsp sesame oil
- 1 pinch salt
Broth ingredients
- 320 ml boiling water
- 1 pinch togarishi or japanese 7 spice | large pinch!
- ½ tsp mirin
- ½ tbsp soy sauce | Kikkoman or other light soy sauce
- 1 tsp white miso paste
- 1 pinch salt
- 3 g fresh ginger | unpeeled and grated in
- 2 units spring onions | finely sliced, just the white parts (see Toppings, below)
- 3 units shiitake mushrooms | fresh, sliced
- 20 g broccoli stalk | finely sliced and chopped into small pieces
- 1 unit nori sheet
Toppings
- 80 g broccoli | cut into neat florets
- 2 units spring onions | finely sliced, just the green parts
Instructions
Make the tare (marinade)
- Put the soy sauce, rice wine and sugar into a shallow dish and mix thoroughly.1 tbsp soy sauce, 1 tbsp rice wine, 1 tsp soft light brown sugar
- Cut the tofu into slices and cut each slice in half (please see the picture of the finished dish). Add the tofu slices to the tare and turn the tofu slices into the tare with a spoon to coat the tofu. Leave to marinade for 30 minutes, turning the tofu every now and then.175 g firm tofu
Cook the noodles
- Bring water to the boil in a pan, and then add the noodles. Immediately turn off the heat and let the noodles sit in the hot water for about 8 minutes. Test a noodle to ensure it is soft all the way through and then tip the noodles into a sieve to drain. When the water has gone, tip into back in the pan and toss in the sesame oil (to coat the noodles). Add a punch of salt and toss the oiled noodles again. Tip into a microwave bowl and put a lid on.30 g wholewheat noodles, 2 tsp sesame oil, 1 pinch salt
Make the broth
- Get out all the broth ingredients and measuring spoons. Put the kettle on to boil.
- Chop the spring onions finely on the diagonal. Retain the green parts for the topping and the white parts for the broth. Get out the ginger and grater. Slice the mushrooms (5mm thick slices). Remove the exterior of the broccoli stalk and then finely slice it and chop the slices in half.2 units spring onions, 3 units shiitake mushrooms, 20 g broccoli stalk
- Measure the boiling water into a pan and put it low heat to gently simmer. Add the Togarishi, mirin, soy sauce, miso paste and salt. Whisk lightly to break up the miso. Turn the heat off.320 ml boiling water, 1 pinch togarishi or japanese 7 spice, ½ tsp mirin, ½ tbsp soy sauce, 1 tsp white miso paste, 1 pinch salt
- Add the white spring onions, mushrooms, broccoli stalk and grate in the ginger. Using scissors, cut the Nori into short thin slices and add to the pan. Mix the ingredients and put the lid back on the pan.3 g fresh ginger, 1 unit nori sheet
Cook the tofu
- Heat a large frying pan with the oil on low ring. Once the oil is shimmering and easily rolling around the pan, add the tofu slices. Spoon the remaining marinade into the broth pan. Cook the tofu until there is some colour on each side, roughly 2 minutes each side. Be wary about the heat: remember excess heat will burn the sugar.
- Whilst the tofu is cooking, steam the broccoli for 3-4 minutes and heat the noodles in the microwave for 2-3 minutes.80 g broccoli
Finish the dish
- Spoon the noodles into a bowl. Pour the broth over the noodles. Top with the tofu and broccoli and dress with the spring onions.2 units spring onions
Nutrition
Calories: 413kcalCarbohydrates: 42gProtein: 27gFat: 17gSaturated Fat: 2gPolyunsaturated Fat: 9gMonounsaturated Fat: 5gSodium: 1900mgPotassium: 493mgFiber: 5gSugar: 8gVitamin A: 720IUVitamin C: 91mgCalcium: 295mgIron: 5mg
Nutritional values are estimates only and will vary depending on specific ingredients used. Nutrition is per serving. Information is for the main recipe, not optional accompaniments.
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© The Golden Polar Bear, 2025. Recipes and photography by Julia Savory. If you share this, please pass it along with kindness and if possible share a link back to this site. #ForTheAnimals