Skip to content
Home » Recipes » Vegan Ramen

Vegan Ramen

  • by

A quick recipe for when you need something warming in a hurry.


  • 1 carton of Organic Ramen Broth  
  • 4 nests of Organic Ramen Noodles  
  • 2 garlic cloves  
  • crushed thumb-sized piece ginger finely sliced  
  • 2 tbsp white miso paste  
  • 1 tbsp tahini 1 
  • 4 tbsp soy sauce  
  • 400g firm tofu, cut into chunky cubes  
  • 1 tbsp cornflour  
  • 1 tbsp veg or sunflower oil vegetables of your choice finely sliced e.g. pak choi or cabbage, carrots, beansprouts, mushrooms, spring onions, leeks.  


  • Heat the Ramen Broth in a saucepan over medium heat until warm. 
  • Cook noodles: Bring 2 cups of water per noodle package to a boil. Add noodless to the boiling water, then remove from heat. Let sit for 3-4 minutes or until tender. Drain and leave in the pan with a little cooking water so they don’t stick together. 
  • Stir- fry your vegetables, garlic and ginger untiil just cooked. 
  • Cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart. 
  • Assemble ramen: Add your noodles, and broth to bowls, and then add vegetables and tofu on top.