---
title: Vegan Tofu Ramen in a Ginger-Soy Broth
source:
  name: HelloFresh
  url: https://www.hellofresh.com/recipes/vegan-tofu-ramen-in-a-ginger-soy-broth-64a4fb530cb992f705981498
servings: 2
prep time: 15 minutes
cook time: 25 minutes
time required: 40 minutes
difficulty: Medium
allergens: [Soy, Wheat, Sesame]
tags: [New, Spicy, Vegan, Veggie]
rating: 4.0
rating_count: 727
source_chef: Recipe Development Team
review_highlights:
  - theme: Flavor
    text: Many loved the rich flavorful broth some found it bland and added extra seasoning for depth
  - theme: Ease of prep
    text: Recipe took longer than expected consider streamlining steps or using multiple pans
image: "https://images.recipes.furrysalamander.com/Noodle%20Recipes/Ramen%20Noodles/vegan-tofu-ramen-in-a-ginger-soy-broth.avif"
---
Wash and dry all produce. Bring a #large pot{} of salted water to a boil. Trim and thinly slice @scallions{4%stalks}, separating whites from greens. Peel and mince @ginger{2%inch} and @garlic{3%cloves}. Trim, peel, and cut @carrot{2%medium} on a diagonal into ¼-inch-thick pieces. Drain @tofu{14%oz} and press out excess water with paper towels. Halve crosswise, stand upright and halve vertically, then cut into ¾-inch cubes.

In a #small bowl{}, combine @sesame seeds{2%tbsp}, a drizzle of @cooking oil{2%tbsp}, a big pinch of @salt{1%unit}, and @chili flakes{½%tsp} to taste. Cover with plastic wrap and microwave until fragrant ~{30%seconds}. Set aside.

Once water is boiling, add @ramen noodles{4%packets} to the pot. Cook, stirring, until al dente ~{2%minutes}. Drain and toss noodles with a drizzle of oil. Reserve the pot.

Heat a drizzle of oil in the same pot over medium-high heat. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant ~{30%seconds}. Stir in 3½ cups water, @miso sauce concentrate{2%packets}, @mushroom stock concentrate{2%packets}, @soy sauce{3%tbsp}, and ¼ tsp salt. Bring to a boil, then cover and reduce heat to low. Let simmer until ready to serve.

Heat a drizzle of oil in a #large pan{} over medium-high heat. Add tofu, a big pinch of salt, and @black pepper{1%unit}. Cook, stirring occasionally, until browned ~{3%minutes}. Turn off heat, transfer tofu to a plate, and drizzle with half the sesame oil. Wipe out the pan.

Heat a drizzle of oil in the same pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened ~{5%minutes}. Add a splash of water if carrots begin to brown too quickly. Set aside. Add @spinach{2%cups} to the pot with broth. Cook, stirring occasionally, until wilted ~{1%minutes}. Taste and season with salt if desired.

Divide noodles between large soup bowls. Pour broth and spinach over noodles. Stir in as much sesame-chili oil as you like. Top each bowl with tofu, carrots, and scallion greens. Sprinkle with @crispy fried onions{3%tbsp} and serve. Add remaining onions as you eat to keep them crispy.