Vegan Tonkotsu Ramen
This vegan tonkotsu ramen comes together in a single pot and is so easy to make! It has a spicy, creamy base and flavorful seared char siu tofu topping. Add whatever veggies and other toppings you like!
Servings: 4
Ingredients
For the seared tofu:
- 1 tablespoon soy sauce , tamari for gluten-free
- 1 tablespoon hoisin sauce
- 2 teaspoons maple syrup
- 1/4 teaspoon white pepper
- 1 teaspoon sesame oil
- 1/2 teaspoon garlic powder
- 7 ounces firm or extra firm tofu pressed for at least 15 minutes and then sliced into two slabs
For the ramen:
- 1 teaspoon oil
- 3 ounces mushrooms thinly sliced, or 1 ounce of soy curls, soaked in hot water or broth for 15 minutes, then drained and chopped into small pieces
- 2 tablespoons ginger garlic paste or use 3 cloves of garlic, minced and 1/2” of ginger, minced
- 1/2 jalapeño thinly sliced
- 1 tablespoon yellow miso
- 2 teaspoons sesame oil
- 2 tablespoons sambal oelek or any Asian chili garlic sauce
- 2.5 to 3.5 cups vegetable broth (depends on noodles used and consistency preference)
- 1 cup full-fat coconut milk
- 4 ounces noodles of choice such as thin udon or ramen
- 1 or 2 baby bok choy washed really well and then sliced in half
For topping:
- chopped green onion
- sliced jalapeño
- sesame seeds
- chili oil or crushed pepper flakes
- lime wedges
Instructions
Make the seared tofu.
- Mix all of the marinade ingredients in a shallow bowl, then add the tofu slabs to the bowl and coat them on all sides. Set this aside for at least 5 minutes.
- Meanwhile, prep the rest of the ingredients. Then heat a wok or a nonstick skillet over medium heat. Add a teaspoon of oil. Once the oil is hot, place the tofu slabs in the skillet and cook until they are golden brown on one side. Then flip the slabs over and brush the golden side with more of the marinade and continue to cook. Do this least twice to get a really nice, thickened and caramelized sauce coating on all sides of the tofu.
- Remove the tofu slabs from the wok, and set aside. Once the tofu is cool to the touch, you can slice and then use.
Make the ramen.
- Add a teaspoon of oil to the same skillet over medium heat. Add the mushrooms and a good pinch of salt and continue to cook for 3 minutes or so, stirring and pressing occasionally, until the mushrooms are starting to turn golden. Then add the ginger-garlic paste and jalapeño and mix in. Cook until the garlic doesn't smell raw.
- Then mix in the miso, sesame oil, and sambal oelek. Add 1/2 cup of the broth, mixing well so that the miso dissolves into the mixture. otherwise, once you pour all of that broth in, the miso will just be a floating blob. Once the miso is mixed into the broth, add the rest of the broth and the coconut milk and salt and mix in. You can use about 1/4 to 1/2 teaspoon salt depending on the salt content of your broth or stock.
- Once the mixture is boiling rapidly, add the noodles, then continue to cook until the noodles are cooked to your preference. Ramen will take about 3 to 4 minutes, while thin udon noodles cook in about 7-8 minutes. Stir occasionally, and just when the noodles are about al dente, add the bok choy to the pan, and submerge them in the broth. Continue to cook for a minute or so, then switch off the heat.
- Taste and adjust salt and flavor in the stock. You can add about a teaspoon or so of maple syrup or brown sugar , if you like, to balance out the flavor.
To serve.
- Ladle some of the stock into your bowls, scoop the noodles and the veggies into the serving bowls, and top with the sliced tofu, green onion, jalapeño, sesame seeds, lime wedges, and chili oil or crushed pepper flakes, and serve!.
Video
Notes
Nutritional information doesn't include toppings, since the amount you use will vary by taste.
Storage: Store the toppings separately from the ramen, refrigerate for upto 3 days. reheat the ramen and then add toppings and serve as needed.
This recipe is naturally nut-free. Use gluten-free noodles, tamari, and gluten-free hoisin sauce for gluten free.
Make ahead/cook noodles separately: Most noodles can absorb lot of the liquid when stored. So make noodles separately for making ahead. Cook noodles according to instructions on package. For the ramen, use rhe coconut milk and 1 to 1.5 cups water / stock depending on how brothy you want the ramen. Bring to a boil, simmer for 3-4 mins and store or serve with the noodles
Nutrition
Calories: 391kcal | Carbohydrates: 31g | Protein: 11g | Fat: 22g | Saturated Fat: 15g | Sodium: 674mg | Potassium: 328mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3796IU | Vitamin C: 46mg | Calcium: 188mg | Iron: 4mg