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5 from 1 vote

Vegetarian Ramen Recipe with Tofu

This vegetarian ramen with tofu is so easy to make with ramen packets, quick and easy crispy tofu, and plenty of fresh veggies!
Step-by-step photos can be seen below the recipe card.
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Dinner, Main Course
Cuisine: asian
Servings: 2
Author: Becky Hardin

Ingredients

For the Crispy Tofu

  • 1 tablespoon avocado oil
  • 8 ounces firm tofu cut into thin strips (1 standard block)
  • ½ teaspoon kosher salt

For the Ramen

  • 5.6 ounces instant ramen noodles 2 (2.8-ounce) packages
  • Water or vegetable broth amount according to Ramen package
  • 1 cup mushrooms sliced
  • 1 baby bok choy cut in half lengthwise
  • 1 carrot thinly sliced or shaved
  • 3 Thai chili peppers chopped
  • 1 cup mung bean sprouts
  • 3 green onions chopped
  • Sriracha for serving
  • Lime wedges for serving

Instructions

  • Start by making the crispy tofu. Heat the oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add the tofu to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with salt and set aside.
    8 ounces firm tofu, 1 tablespoon avocado oil, ½ teaspoon kosher salt
    close up of pan fried tofu on a white plate.
  • Combine the ramen noodles and seasoning along with the water/broth and mushrooms in a large pot.
    5.6 ounces instant ramen noodles, Water or vegetable broth, 1 cup mushrooms
    2 ramen noodle bricks in a white soup pot with seasoning and mushrooms.
  • Bring to a boil over high heat and cook according to the ramen package instructions.
    overhead view of easy ramen with a stainless steel ladle.
  • Just before serving, add the bok choy to the soup to slightly wilt.
    1 baby bok choy
    overhead view of easy ramen with a stainless steel ladle topped with bok choy.
  • Divide the ramen between two bowls and top with carrots, Thai chilis, bean sprouts, green onions, and crispy tofu. Serve with Sriracha and lime wedges.
    1 carrot, 3 Thai chili peppers, 1 cup mung bean sprouts, 3 green onions, Sriracha, Lime wedges

Video

Notes

Storage: Store vegetarian ramen in an airtight container in the refrigerator for up to 3 days.

Nutrition

Calories: 557kcal | Carbohydrates: 63g | Protein: 23g | Fat: 25g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Sodium: 2269mg | Potassium: 535mg | Fiber: 6g | Sugar: 7g | Vitamin A: 7863IU | Vitamin C: 50mg | Calcium: 259mg | Iron: 6mg