Easy Vegan Shoyu Ramen with Potatoes and Crispy Tofu
A comforting plant-based take on classic Japanese shoyu ramen featuring tender potatoes, crispy pan-fried tofu, and fresh vegetables in a savory mushroom-infused broth. The addition of little potatoes makes this version heartier and more filling than traditional ramen, while maintaining the umami depth from soy sauce and aromatic vegetables. Perfect for weeknight dinners when you crave something warming yet wholesome, this recipe transforms simple ingredients into a satisfying bowl that appeals to vegans and omnivores alike.
Ingredients
- 1 tsp sesame oil
- 1 tsp canola oil
- ½ onion
- 4 cloves garlic
- 2 cups mushrooms, slice thick
- 1 ½ Tbsp soy sauce
- 1 tsp sriracha
- 1 pinch dried ginger
- 2 cups vegetable broth
- 1 package vegan ramen noodlesrice noodles1:1gluten-free
substitute rice noodles and adjust cooking time
- ½ package extra-firm tofu, cut into 1/4-inch thick squares
- ½ cup little potatoes
- ½ cup mushrooms, sliced
- ½ cup baby spinach, julienned
- 1 carrot, shredded
- 2 green onions, thin sliced
- ½ cup bean sprouts
Instructions
- 1
Pan-fry extra-firm tofu in sesame or canola oil until crispy on both sides
- 2
Set tofu aside
- 3
Heat sesame and canola oil in medium saucepan over medium heat
- 4
Add sliced onion and garlic
- 5
Cook stirring frequently for 1 to 2 minutes
- 6
Add mushrooms and continue cooking until tender
- 7
Add ginger, soy sauce, and sriracha
- 8
Cook stirring frequently for one minute
- 9
Slowly add vegetable broth
- 10
Simmer for 10 minutes while prepping toppings
- 11
Strain the broth and measure
- 12
Add water to correct volume to 600 ml
- 13
Taste and adjust with water to suit preference
- 14
Bring broth back to a boil
- 15
Add sliced potatoes and simmer for three minutes
- 16
Add noodles cooking according to package directions to ensure potatoes and noodles finish cooking simultaneously
- 17
Divide noodles and broth between two bowls
- 18
Top with crispy tofu, carrot ribbons, bean sprouts, thin-sliced mushrooms, spinach, and green onion
- 19
Serve with sesame seeds, soy sauce, and sriracha
Tips
Strain the broth for a cleaner, restaurant-quality finish and adjust the liquid volume to control saltiness
Pan-fry tofu until deeply golden for maximum texture contrast against the soft noodles and vegetables
Prep all toppings while the broth simmers to streamline assembly and serve the ramen hot
Good to Know
refrigerate assembled ramen up to 2 days, store components separately for best quality
prepare broth and tofu up to 1 day ahead, reheat before serving
serve immediately while hot with additional soy sauce and sriracha on the side
Common Mistakes
strain broth to avoid cloudy appearance
adjust liquid volume to prevent overly salty broth
time noodles and potatoes to finish cooking together
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I make this gluten-free?
Yes, substitute tamari for soy sauce and use rice noodles instead of wheat ramen noodles. Check that your vegetable broth is also gluten-free certified.
What if I don't have little potatoes?
Regular potatoes work fine - just dice them into small 1/2-inch pieces so they cook in the same timeframe as specified in the recipe.
How long will leftovers keep?
Store components separately in the refrigerator for up to 2 days. The noodles will absorb broth over time, so add extra liquid when reheating.