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Vegan Ramen Soup with Crispy Tofu
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5 from 1 vote

Vegan Ramen Soup with Crispy Tofu

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.
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Course: Entree, Main Dish
Cuisine: Asian-inspired, Vegan
Servings: 4 -5
Calories: 434kcal


  • 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)


  • 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.
  • 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.
  • Stir in the ginger, garlic, cabbage, carrots. Cook another 2-3 minutes until cabbage starts to wilt.
  • Stir in the water, broth, and soy sauce. Bring to a simmer.
  • Stir in the sriracha, vinegar, and spinach. Cook for 2 minutes or until spinach is wilted.
  • 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.
  • 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: 1/5 recipe | Calories: 434kcal | Carbohydrates: 42.5g | Protein: 18g | Fat: 23g | Saturated Fat: 5.5g | Polyunsaturated Fat: 17.5g | Sodium: 1809mg | Fiber: 6.5g | Sugar: 8g