Vegan Ramen Bowls

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Coconut beverage adds creaminess to this plant-based instrumentality connected the accepted noodle soup, which gets topped with crispy, sticky-sweet, hoisin-glazed tofu.

Feel escaped to usage caller vegan ramen noodles if you tin find them, oregon usage the dried noodles from 3 3-ounce instant ramen crockery packs; conscionable propulsion distant the seasoning packets. Udon oregon soba tin beryllium substituted.

To work the accompanying story, see: Here’s grounds that a large vessel of ramen doesn’t request pork oregon chicken.

The cooked noodles and the tofu tin beryllium refrigerated for up to 1 week (separately); bash not freeze. The remainder of the crockery (without the noodles and the tofu) tin beryllium refrigerated for up to 1 week, oregon frozen for up to 3 months.

Ingredients

measuring cup

Servings: 6-8 (makes 12 cups)

One 14-ounce bundle extra-firm tofu
1/2 spoon oversea salt, positive much for the noodle cooking water
8 to 9 ounces dried ramen noodles (see headnote; whitethorn substitute udon oregon soba noodles)
5 tablespoons rootlike oil, oregon much arsenic needed
3/4 cupful hoisin sauce
8 ounces (2 1/2 cups) shiitake mushroom caps, sliced
1 clump (about 12 ounces) babe bok choy, trimmed and sliced
2 cloves garlic, minced
1 spoon curry powder
4 cups no-salt-added store-bought oregon homemade rootlike broth (see related recipe)
One 13.5-ounce tin full-fat coconut beverage (may substitute airy coconut milk)
3 scallions, trimmed and thinly sliced connected the diagonal, for garnish
1 tablespoonful sesame seeds, for garnish
2 tablespoons sriracha (optional; whitethorn substitute different blistery condiment of your choice)

Nutritional Facts

Per serving (based connected 8, utilizing 9 ounces ramen and 3 tablespoons oil)

Calories
370
Fat
17 g
Saturated Fat
9 g
Carbohydrates
51 g
Sodium
860 mg
Protein
9 g
Fiber
4 g
Sugar
18 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Chloe Flavor: Saucy, Crispy, Spicy, Vegan," by Chloe Coscarelli (Clarkson Potter, 2018).

Tested by Joe Yonan.

Published April 1, 2018

Updated March 16, 2026