Easy High Protein Vegan Saucy Ramen Noodles (Print Version)
High protein vegan ramen noodles with a rich, savory sauce. Quick to make and packed with plant-based goodness for a satisfying meal.
# Recipe Info:
Prep Time: 10 Minutes minutes
Cook Time: 15 Minutes minutes
Total Time: 25 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: Japanese
Dietary: Vegan, Dairy-Free
# Ingredients:
→ The Protein Powerhouse
01 -
1 block (14 oz) extra-firm tofu, pressed and cubed
02 -
1 tbsp cornstarch
03 -
1 tbsp neutral oil (such as canola or grapeseed)
→ Umami-Rich Sauce Blend
04 -
1/4 cup low-sodium soy sauce (or tamari for gluten-free)
05 -
2 tbsp white miso paste
06 -
2 tbsp tahini
07 -
1 tbsp rice vinegar
08 -
1 tsp sriracha (or more to taste)
09 -
1 tbsp fresh ginger, grated
10 -
2 cloves garlic, minced
11 -
2 cups vegetable broth
→ Noodle & Fresh Fixings
12 -
4 blocks (approx. 3 oz each) dried vegan ramen noodles
13 -
8 oz cremini mushrooms, sliced
14 -
5 oz fresh spinach
15 -
1/4 cup scallions, sliced (for cooking and garnish)
→ Flavorful Finishes
16 -
1 tsp toasted sesame oil
17 -
1 tbsp toasted sesame seeds, for garnish
18 -
Salt and pepper to taste
# Instructions:
01 -
Press 1 block (14 oz) extra-firm tofu, then cube it. Toss with 1 tbsp cornstarch, salt, and pepper. Heat 1 tbsp neutral oil in a large pot or deep skillet over medium-high heat. Cook tofu until golden and crispy, about 5-7 minutes. Set aside. This is the protein powerhouse for your Easy High Protein Vegan Saucy Ramen Noodles.
02 -
In a medium bowl, whisk together 1/4 cup low-sodium soy sauce, 2 tbsp white miso paste, 2 tbsp tahini, 1 tbsp rice vinegar, 1 tsp sriracha, 1 tbsp fresh grated ginger, 2 cloves minced garlic, and 2 cups vegetable broth until smooth. This forms the rich, umami-packed base for your Easy High Protein Vegan Saucy Ramen Noodles.
03 -
In the same pot used for tofu (no need to clean), add 8 oz sliced cremini mushrooms. Sauté over medium-high heat for 3-5 minutes until softened and lightly browned. This adds a lovely earthy depth to the dish.
04 -
Pour the prepared sauce mixture into the pot with the mushrooms. Bring to a gentle simmer. Add 4 blocks dried vegan ramen noodles. Cook according to package directions, usually 3-4 minutes, stirring occasionally to prevent sticking. This quick cooking time makes for truly easy Easy High Protein Vegan Saucy Ramen Noodles.
05 -
Once noodles are nearly cooked, stir in 5 oz fresh spinach and 1/4 cup sliced scallions (reserving some for garnish). Cook for 1-2 minutes until the spinach wilts. Return the crispy tofu to the pot, gently folding it in.
06 -
Remove from heat. Stir in 1 tsp toasted sesame oil. Taste and adjust seasoning with salt and pepper if needed. Ladle the Easy High Protein Vegan Saucy Ramen Noodles into bowls. Garnish with 1 tbsp toasted sesame seeds and reserved scallions for a beautiful finish.
# Notes:
01 -
For extra heat, add more sriracha or a pinch of red pepper flakes to the sauce. A squeeze of lime juice at the end can also brighten the flavors.
02 -
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days. The noodles may absorb more sauce, so you might want to add a splash of broth when reheating.
03 -
Feel free to swap cremini mushrooms for shiitake or oyster mushrooms. Other greens like bok choy or kale (added earlier to soften) also work well.
04 -
Serve with a side of kimchi or a sprinkle of chili crisp for an extra layer of texture and flavor.
# Tools You'll Need:
01 -
Large pot
02 -
Large skillet or wok
03 -
Whisk
04 -
Measuring cups and spoons
05 -
Cutting board
06 -
Knife
# Nutrition Facts (Per Serving):
Calories: 664 kcal
Total Fat: 31 g
Total Carbohydrate: 66 g
Protein: 28 g