Ramen Noodles Recipes I Vegan Ramen Noodles Recipe I Vegan Ramen Noodles

tofu

🥗Healthier: tempeh

💰Cheaper: edamame

Tempeh offers a higher protein content while edamame is often less expensive.

shiitake mushrooms

🥗Healthier: portobello mushrooms

💰Cheaper: button mushrooms

Portobello mushrooms provide a similar texture, while button mushrooms are more budget-friendly.

sesame oil

🥗Healthier: olive oil

💰Cheaper: canola oil

Olive oil is a healthier fat option, while canola oil is typically less expensive.

miso paste

🥗Healthier: nutritional yeast

💰Cheaper: soy sauce

Nutritional yeast adds a cheesy flavor, while soy sauce is a more affordable alternative.

Boil water in a large pot and cook ramen noodles according to package instructions until al dente.

Drain noodles and rinse under cold water to stop cooking; set aside.

In a separate pot, heat vegetable broth over medium heat until simmering.

Add peanut butter and chili oil to the broth; stir until peanut butter is dissolved.

In a skillet, heat sesame oil over medium heat and sauté tofu until golden brown, about 5-7 minutes.

Add shiitake mushrooms to the skillet; stir-fry until mushrooms are tender, about 4-5 minutes.

Combine the sautéed mushrooms and tofu with the broth; simmer for an additional 2-3 minutes.

Divide the cooked ramen noodles into serving bowls.

Ladle the hot broth and vegetable mixture over the noodles.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens