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VEGGIE RAMEN SOUP

Veggie Ramen Soup with Caramelized Tofu is a healthier, yet flavorful option that is also low carb and high protein. Must try recipe if you love bowl of soup full of nutrients for lunch or dinner.
Vegan – Gluten Free – Refined Sugar Free
Prep Time 15 mins
Cook Time 15 mins
Resting Time 15 mins
Total Time 45 mins
Course Soup
Cuisine Asian, Japanese
Servings 2

Ingredients
  

  • RAMEN BROTH
  • 2 cups vegetable broth preferably organic, low sodium
  • 1 cup water
  • 2 tbsp tamari
  • 1 tbsp chili paste optional
  • 1 tbsp sesame seed oil
  • 1 tsp fresh ginger grated
  • 2 cloves garlic minced
  • 2 tbsp seaweed Wakame or Nori
  • 1 stalk lemon grass cutup into 1-inch-long slices
  • Himalayan pink salt to taste
  • CARAMELIZED TOFU
  • 150 g firm tofu preferable organic
  • 2 tbsp black and white sesame seeds
  • 2 tbsp oil
  • TO MARINADE
  • 2 tbsp maple syrup
  • 2 tbs tamari
  • 1 tsp garlic powder
  • TOPPINGS
  • Konjac Ramen noodles or noodles of your choice
  • Baby Bok choy
  • Cremini Mushrooms
  • Fresh cilantro
  • Scallions

Instructions
 

  • RAMEN BROTH
  • In a medium pot, mix all the ingredients and bring to a boil.
  • Reduce the heat and let it simmer for 7minutes so the flavors merge together.
  • When ready, take it off the heat.
  • Before, serving, you may remove the lemon grass.
  • Serve with your favorite toppings.
  • CARAMELIZED TOFU
  • Slice the tofu to desirable shapes.
  • Mix all the ingredients for marinade in a dish.
  • Pour half of the marinade into a shallow dish large enough for your tofu slices to fit.
  • Arrange the tofu slices next to eachother and pour the rest of the on top.
  • You may brush it with in to make sure all is covered evenly.
  • Let it marinade for 20minutes.
  • When ready arrange the slices on a heated oil in a frying pan.
  • Caramelize each side for about 3 minutes, then sprinkle with sesame seeds. Flip each slice and sprinkle again.
  • Arrange your ramen bowl and serve.

Video

Notes

The broth can be stored in a refrigerator up to 5 days, as long as it is in well sealed container or jar. The tofu is good up to 3 days, although, it is best made fresh before serving. 
Konjac Noodles  available on Amazon 
Keyword easy ramen soup, easy vegan recipes, gluten free ramen, how to make ramen soup, plant based ramen, vegan ramen