← All recipes

🍲 Quick vegan ramen with tofu

399 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 1 pc.
• ginger, fresh 15 g
• chili pepper mix 1 pc.
• spring onions 0.5 bunch
• Pak Choi 2 pc.
• mushrooms, brown 250 g
• smoked tofu 200 g
• corn from the can 200 g
• Mie noodles 200 g
• sesame oil 3 tbsp
• vegetable broth 1 L
• soy sauce 5 tbsp
• sesame, white 1 tbsp

Instructions

1. 1. Peel the garlic and the ginger. Finely chop both ingredients.
2. 2. Halve the chili pepper. Remove the stem and seeds. Finely chop the chili pepper.
3. 3. Wash the spring onions. Shake them dry. Cut off the root ends.
4. 4. Cut the white and green parts of the spring onions separately into fine rings.
5. 5. Wash the pak choi. Shake it dry. Remove the hard base.
6. 6. Halve the pak choi.
7. 7. Clean the mushrooms with a kitchen towel. Slice them.
8. 8. Cut the tofu into coarse cubes.
9. 9. Drain the corn in a sieve.
10. 10. Pour about 1 liter of boiling water over the noodles in a bowl.
11. 11. Let the mie noodles cook in the hot water for about 4 minutes.
12. 12. Drain the noodles in a sieve.
13. 13. Heat 1 tablespoon of sesame oil in a pot over medium heat.
14. 14. Fry the garlic, ginger, chili pepper, and white parts of the spring onions for about 2 minutes.
15. 15. Deglaze the mixture with vegetable broth.
16. 16. Let the vegan ramen base simmer gently for about 5 minutes.
17. 17. Season the broth with soy sauce.
18. 18. Heat 2 tablespoons of sesame oil in a frying pan over high heat.
19. 19. Fry the pak choi, mushrooms, and tofu for about 5 minutes.
20. 20. Deglaze the pan with 3 tablespoons of soy sauce.
21. 21. Divide the mie noodles among bowls.
22. 22. Pour the vegan ramen broth over the noodles.
23. 23. Divide the pak choi, mushrooms, tofu, and corn among the bowls.
24. 24. Garnish the ramen with sesame seeds and the green parts of the spring onions.

Nutrition per serving

• kcal: 399
• Protein: 19 g · Fett/Fat: 14 g · Carbs: 52 g