Vegan Ramen Soup with Crispy Tofu

Vegan Ramen Soup with Crispy Tofu

  • Author: Deborah Murphy
  • Prep Time: 10 mins
  • Cook Time: 40 mins
  • Total Time: 50 mins
  • Yield: 4-5 1x
  • Category: Entree, Main Dish
  • Method: Stove-Top
  • Cuisine: Vegan, Asian-Inspired


No need to order takeout again, make this simple vegan ramen soup with crispy tofu at home! It is loaded with colorful vegetables and a flavorful broth you won’t be able to get enough of.


  • 2 tablespoons canola oil, divided
  • 16 oz. package extra firm tofu, chopped into 1” cubes
  • 2 teaspoons sesame oil
  • 1/2 cup chopped yellow onion
  • 8 ounce package baby portobello mushrooms, chopped
  • 1 tablespoon ginger paste OR 1 teaspoon grated ginger root
  • 2 cloves garlic
  • 1 1/2 heaping cups thinly sliced purple cabbage
  • 4 carrots, peeled, cut into matchsticks
  • 2 cup water
  • 1 quart vegetable broth
  • 3 tablespoons reduced sodium soy sauce
  • 2 tablespoons sriracha
  • 2 teaspoons rice wine vinegar
  • 5 oz package baby spinach leaves
  • 2 (2.8 oz) packets ramen noodles (flavor packet discarded)


  1. Fill a medium saucepan with water and place over medium-high heat. Bring to a boil. Once boiling, add the ramen noodles and cook according to package directions. Drain and rinse with cold water. Set aside.
  2. In a large stock pot, add 1 tablespoon of the canola oil, sesame oil, mushrooms, and onion. Saute for 5 minutes or until onion is starting to soften and turn translucent.
  3. Stir in the ginger, garlic, cabbage, carrots. Cook another 2-3 minutes until cabbage starts to wilt.
  4. Stir in the water, broth, and soy sauce. Bring to a simmer.
  5. Stir in the sriracha, vinegar, and spinach. Cook for 2 minutes or until spinach is wilted.
  6. While soup is simmering, add the other 1 tablespoon of canola oil to a nonstick skillet. Arrange tofu in a single layer in pan and cook for 5 minutes on one side. Turn each piece once bottom is browned and allow to cook on the second side another 4-5 minutes or until lightly browned. Repeat until all sides of tofu are lightly browned. Set aside.
  7. To serve, divide noodles into 4 bowls and ladle soup over the noodles. Top with tofu and drizzle with sriracha and chopped green onion to serve.


  • Serving Size: 1/5 recipe
  • Calories: 434 kcals
  • Sugar: 8 g
  • Sodium: 1809 mg
  • Fat: 23 g
  • Saturated Fat: 5.5 g
  • Unsaturated Fat: 17.5 g
  • Trans Fat: 0 g
  • Carbohydrates: 42.5 g
  • Fiber: 6.5 g
  • Protein: 18 g
  • Cholesterol: 0 mg