Name: Vegan Tofu and Mushroom Ramen Noodles
Prep time: 15 min
Cook time: 25 min
Total time: 50 min
Yield: 4
Cuisine: Asian-inspired
Ingredients: 14 oz extra-firm tofu, pressed and cubed; 8 oz shiitake mushrooms, sliced; 8 oz ramen noodles (vegan-friendly); 4 cups vegetable broth (low-sodium); 2 tbsp white miso paste; 2 tbsp soy sauce (low-sodium); 1 tbsp sesame oil; 2 cloves garlic, minced; 1-inch piece ginger, grated; 2 cups bok choy, chopped; 2 green onions, sliced; 1 tbsp sesame seeds, toasted; 1 tbsp vegetable oil; Optional: chili oil for serving

This Vegan Tofu and Mushroom Ramen Noodles recipe is a hearty, flavorful dish packed with umami-rich mushrooms, crispy tofu, and slurpy noodles in a savory broth. Perfect for a cozy dinner, it’s quick to prepare, customizable, and brings authentic Asian-inspired flavors to your table in under an hour.

Why You’ll Love This Recipe

This Vegan Tofu and Mushroom Ramen Noodles recipe is a game-changer for plant-based food lovers. It’s bursting with deep, savory flavors from shiitake mushrooms and a rich miso-based broth, balanced by the satisfying texture of crispy tofu and tender noodles. Whether you’re a vegan veteran or just exploring meat-free meals, this dish is approachable, budget-friendly, and endlessly adaptable. You can tweak the spice level, swap ingredients, or add your favorite veggies to make it your own. It’s perfect for a weeknight dinner yet feels special enough for a weekend gathering with friends. Plus, it’s a wholesome, nourishing meal that warms you from the inside out, making it ideal for chilly evenings or when you’re craving comfort food with a healthy twist.

Recipe Tips and Tricks

Press Tofu for Crispiness: Use a tofu press or wrap tofu in a clean towel and place a heavy object on top for 15-20 minutes to remove excess water, ensuring a crispier texture when pan-frying.
Toast Sesame Seeds: Lightly toast sesame seeds in a dry pan for 1-2 minutes to enhance their nutty flavor before garnishing.
Control Broth Saltiness: Taste the broth before adding salt, as miso and soy sauce can vary in saltiness. Adjust gradually.
Cook Noodles Separately: Boil ramen noodles separately to prevent them from soaking up too much broth and becoming mushy.
Prep Ahead: Slice mushrooms and press tofu in advance to cut down on active prep time during cooking.
Spice It Up: Add a drizzle of chili oil or sriracha for an extra kick if you love heat.

Yield: Serves 4

Vegan Tofu and Mushroom Ramen Noodles

Savor this Vegan Tofu and Mushroom Ramen Noodles, a cozy, umami-packed dish with crispy tofu and savory broth.

Prep Time 15 minutes

Cook Time 25 minutes

Additional Time 10 minutes

Total Time 50 minutes

Ingredients

14 oz extra-firm tofu, pressed and cubed
8 oz shiitake mushrooms, sliced
8 oz ramen noodles (vegan-friendly)
4 cups vegetable broth (low-sodium)
2 tbsp white miso paste
2 tbsp soy sauce (low-sodium)
1 tbsp sesame oil
2 cloves garlic, minced
1-inch piece ginger, grated
2 cups bok choy, chopped
2 green onions, sliced
1 tbsp sesame seeds, toasted
1 tbsp vegetable oil
Optional: chili oil for serving

Instructions

Press the Tofu: Wrap the tofu in a clean towel, place a heavy object on top, and press for 10-15 minutes to remove excess water. This ensures crispy tofu.
Prepare Ingredients: While tofu presses, slice shiitake mushrooms, chop bok choy, mince garlic, grate ginger, and slice green onions. Set aside for easy assembly.
Cook Tofu: Cut pressed tofu into 1-inch cubes. Heat vegetable oil in a large skillet over medium heat. Add tofu and cook for 8-10 minutes, turning occasionally, until golden and crispy. Set aside.
Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add garlic and ginger, stirring for 1-2 minutes until fragrant.
Cook Mushrooms: Add sliced shiitake mushrooms to the pot. Sauté for 5-6 minutes until softened and slightly caramelized, boosting their umami flavor.
Make Broth: Pour in vegetable broth and soy sauce. Bring to a gentle simmer, then stir in miso paste until fully dissolved. Avoid boiling to preserve miso’s flavor.
Add Greens: Toss in chopped bok choy and simmer for 2-3 minutes until tender but still vibrant. Turn off heat.
Cook Noodles: In a separate pot, cook ramen noodles according to package instructions (usually 3-4 minutes). Drain and rinse briefly to prevent sticking.
Assemble Bowls: Divide cooked noodles into four bowls. Ladle hot broth with mushrooms and bok choy over the noodles. Top with crispy tofu.
Garnish and Serve: Sprinkle with green onions and toasted sesame seeds. Drizzle with chili oil if desired. Serve immediately and slurp away!

Notes

Ensure miso paste is vegan (some contain fish-based ingredients).
Adjust broth seasoning to taste, as miso and soy sauce vary in saltiness.
For extra crunch, add nori strips or crushed peanuts as a garnish.

Nutrition Information

Yield

Serving Size

1
Amount Per Serving Calories 292Total Fat 19gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 14gCholesterol 0mgSodium 1627mgCarbohydrates 19gFiber 5gSugar 5gProtein 16g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Tofu: Extra-firm tofu works best for a satisfying texture. Pressing it removes moisture, allowing it to crisp up beautifully when pan-fried.
Shiitake Mushrooms: These add a meaty, umami depth to the ramen. Fresh shiitakes are ideal, but dried ones can be rehydrated for even more flavor.
Ramen Noodles: Opt for vegan-friendly ramen noodles (check labels for egg-free options). Fresh or dried both work well.
Miso Paste: White or yellow miso provides a milder, sweeter flavor, while red miso adds a bolder, saltier kick. Choose based on preference.
Soy Sauce: Low-sodium soy sauce helps control salt levels while adding savory depth.
Vegetable Broth: A high-quality, low-sodium broth ensures the dish isn’t overly salty and lets other flavors shine.
Green Onions and Sesame Seeds: These garnishes add crunch, freshness, and visual appeal, elevating the final dish.
Bok Choy: This leafy green adds a slight bitterness and crisp texture, but spinach or kale can work too.
Garlic and Ginger: Fresh is best for bold, aromatic flavor. Grate ginger finely for even distribution.
Sesame Oil: A small amount adds a rich, nutty aroma to the broth and tofu.

Variations and Substitutions

Mushrooms: Swap shiitake for cremini, oyster, or portobello mushrooms for different textures and flavors. A mix of mushrooms adds complexity.
Noodles: Udon, soba, or rice noodles can replace ramen noodles for a different vibe or gluten-free option (check labels).
Protein: Try tempeh or seitan instead of tofu for a different plant-based protein. Marinate for extra flavor.
Greens: Substitute bok choy with spinach, kale, or Swiss chard for a similar nutrient boost and texture.
Broth: Use mushroom broth for an extra umami punch or coconut milk for a creamy, Thai-inspired twist.
Spice: Add chili flakes, fresh chilies, or sriracha for heat. For a milder dish, skip the chili oil.
Gluten-Free: Use tamari instead of soy sauce and gluten-free noodles for a fully gluten-free meal.
Low-Sodium: Opt for low-sodium miso and broth to reduce salt content while maintaining flavor.

Storage Options

Refrigerator: Store leftover ramen in an airtight container for up to 3 days. Keep noodles and broth separate to prevent sogginess.
Freezer: Freeze the broth and tofu separately for up to 2 months. Noodles are best cooked fresh to avoid mushiness.
Reheating: Reheat broth on the stovetop over medium heat. Add fresh noodles and toppings just before serving for best texture.
Prep Ahead: The broth can be made a day in advance and refrigerated. Reheat and add noodles and tofu when ready to serve.