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easy vegan ramen soup recipe

Easy Tofu Ramen Soup

Easy vegan tofu ramen soup, full of flavour and cheap to make. It's quick taking less than 30 minutes from the kitchen to the table.
Prep Time 5 mins
Cook Time 20 mins
Servings 2 people

Ingredients
  

For the broth

  • 1 tbsp sesame oil
  • 1 red chilli finely chopped
  • 3 cloves garlic minced
  • 1 thumb sized piece of ginger grate 1/2 for the tofu, finely chop 1/2 for the broth
  • 1 block firm tofu diced into cubes
  • 800 ml vegetable stock simply boiled water with stock cube

For the tofu marinade

  • 2 tbsp tamari or soy sauce
  • 1 tbsp sesame oil
  • 1 tsp cornflour (optional, only if wanting to fry)
  • 2 spring onions finely chopped
  • 1 clove garlic minced
  • 1/2 ginger *the grated 1/2*

To Top

  • 2 spring onions
  • 120 g ramen noodles
  • 5 tenderstem
  • 1 tsp sesame seeds
  • handful pea shoots replace for bean sprouts

Instructions
 

For the broth

  • Start by adding the sesame oil to a pan, place on a high heat then fry the ginger and chilli for 4 minutes before adding in the garlic cloves
  • After a minute of frying off the garlic add the vegetable stock and stir, leave to simmer

For the tofu

  • Simply mix all of the marinade ingredients together and allow to marinade for around 30 minutes (overnight is best)
  • If you want to have crispy tofu, fry in a separate pan to add to the broth upon serving
  • Add the noodles and the tenderstem to the broth for the final 5 minutes of cooking then serve up with the fried tofu, then garnish with chopped spring onions, chilli, sesame seeds and bean sprouts / pea shoots

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