Vegan Ramen

Vegan Ramen
  • Bok Choy
  • Corn
  • Green Onions
  • Mushrooms
  • Nori (seaweed)
  • Ramen Noodles
  • Sesame Seeds
  • Tofu
  • Vegano Ramen Broth
25 mins
Contains Allergens:
  • - Sesame,
  • - Soy (miso),
  • - Gluten (noodle)

Filled with fresh ingredients, this vegan ramen has a rich creamy broth and is layered with flavour.

Step 1: Prep the tofu

Remove tofu from the packaging and cut into 6 equal pieces. Wrap pieces in paper towel for 15 minutes to soak out excess water. Remove tofu from paper towel and toss in cornstarch.

Step 2: Prep the bok choy

Cut the bok choy in half and set aside.

Step 3: Cook the tofu

Heat a large pan on high until the pan is very hot. Add vegetable oil and swirl around so the bottom of the pan is completely covered in oil. Add tofu, one at a time, in the pan. Be careful, the hot oil may splash. Cook for 2-3 minutes on each side or until crispy. Set aside. Chef’s tip: Most paper towels are compostable so add the used towel to your compost bin, rather than the garbage.

Step 4: Cook the bok choy

In the same pan, heat on medium. Once the pan is hot, add 1 tbsp of vegetable oil. Add bok choy, cut side down and sear for 1 minute. Add 2 tbsp of water and let the liquid evaporate. Set aside.

Step 5: Prep the noodles

Fill a medium sized pot halfway with water. Cover pot and heat on high until water comes to a boil. Add ramen noodles and cook for 4 minutes.

Step 6: Prep the broth

Fill another pot with the Vegano Ramen Broth and bring to a boil. Once boiling, reduce heat to a simmer and leave covered.

Step 7: Assemble your meal

To assemble, distribute noodles between bowls. Add desired amount of hot broth. Top with crispy tofu, bok choy, nori, corn, mushrooms and green onions.

Per Serving
Calories 617
Fat 27g
Carbohydrates 76g
Protein 27g
  • - Cornstarch
  • - Oil (coconut, vegetable)

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