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This vegan ramen recipe is packed with flavor from soy sauce, maple syrup, and garlic chili sauce. A quick and saucy noodle dish ready in under 30 minutes.
2 servings (about 140 g) instant ramen noodle cakes (discard seasoning packets)
10 oz extra-firm tofu, diced (or mushrooms, other veggies)
1 cup water or vegetable broth
5–7 tbsp soy sauce (adjust to taste)
1½ tsp dark soy sauce (optional)
2–3 tbsp corn starch
1–3 tbsp maple syrup (or sugar, to taste)
2 tbsp rice vinegar (or lemon juice)
¼ tsp ground pepper
½ tbsp chili garlic sauce (optional, for heat)
1 tbsp sesame oil
2 garlic cloves, minced (optional)
Chopped scallions and sesame seeds (for garnish)
Make the sauce: In a bowl, whisk together broth or water, both soy sauces, cornstarch, maple syrup, vinegar, pepper, chili garlic sauce, sesame oil, and garlic. Set aside.
Boil noodles: Cook ramen noodles 2–3 minutes less than package directions for a chewy texture. Drain and rinse with cold water if needed.
Cook tofu/veggies: In a pan with oil over medium-high heat, sauté tofu or veggies until golden and cooked through.
Simmer sauce: Pour the sauce into the pan. Simmer 2–3 minutes, stirring until thickened.
Combine: Add cooked noodles to the pan. Toss and stir to coat noodles evenly with the sauce. Cook 2–3 more minutes until well absorbed.
Adjust seasoning: Taste and adjust with extra soy sauce, maple syrup, or pepper.
Serve: Garnish with scallions and sesame seeds. Serve hot.
Undercooking noodles prevents mushiness and keeps them chewy when simmered in the sauce.
Prep the sauce in advance and refrigerate to save time.
Add bell peppers, broccoli, carrots, or tempeh to switch things up.
Stir in peanut butter for a creamy, nutty twist.
Use tamari and gluten-free ramen for a gluten-free version.