Vegan Tofu Ramen in a Ginger-Soy Broth
with Carrots, Spinach, Sesame-Chili Oil & Crispy Onions
- Soy
- Wheat
- Sesame
We’re all obsessed with ramen over here—and we don’t mean the instant variety. We’re talking about that soul-stirring combination of rich ginger-miso broth and a tangle of chewy noodles. For this vegan version, each bowl is filled with fresh spinach and topped off with pillowy pan-seared tofu and carrots, scallion greens, crunchy fried onions, and as much (or little!) sesame-chili oil as your heart desires. If you weren’t a hopeless ramen-tic yet, this dish should do the trick.
Ingredients
6 ounce
Carrot
5 ounce
Spinach
2 tablespoon
Soy Sauce
(Contains: Soy, Wheat)
1 unit
Tofu
(Contains: Soy)
1 clove
Garlic
1 tablespoon
Sesame Seeds
(Contains: Sesame)
2 unit
Miso Sauce Concentrate
(Contains: Soy)
1 tablespoon
Sesame Oil
(Contains: Sesame)
2 unit
Mushroom Stock Concentrate
1 unit
Crispy Fried Onions
(Contains: Wheat)
1 teaspoon
Chili Flakes
2 unit
Scallions
4.5 ounce
Ramen Noodles
(Contains: Wheat)
1 thumb
Ginger
Not included in your delivery
5 teaspoon (tsp)
Cooking Oil
teaspoon (tsp)
Salt
teaspoon (tsp)
Black Pepper
Nutrition Values
Utensils
Cooking Steps
• Bring a large pot of salted water to a boil. Wash and dry produce. • Trim and thinly slice scallions, separating whites from greens. Peel and mince ginger. Peel and mince garlic. Trim, peel, and cut carrots on a diagonal into ¼-inch-thick pieces. • Open and drain tofu; press out excess water with paper towels. Halve crosswise, then stand tofu upright and halve vertically. Lay flat and cut into ¾-inch cubes.
• In a small microwave-safe bowl, combine sesame seeds, a drizzle of oil, a big pinch of salt, and chili flakes to taste. • Cover bowl with plastic wrap. Microwave until fragrant, 30 seconds. Set chili oil aside.
• Once water is boiling, add noodles to pot. Cook, stirring, until al dente, 2 minutes. • Drain, then toss noodles with a drizzle of oil. Reserve pot.
• Heat a drizzle of oil in empty pot used for noodles over medium-high heat. Add scallion whites, ginger, and garlic. Cook, stirring, until fragrant, 30 seconds. • Stir in 3½ cups water (7 cups for 4 servings), miso sauce concentrates, mushroom stock concentrates, soy sauce, and ¼ tsp salt (½ tsp for 4). 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, preferably nonstick, pan over medium-high heat. Add tofu, a big pinch of salt, and pepper. Cook, stirring occasionally, until browned, 3-4 minutes. • Turn off heat; transfer tofu to a plate and drizzle with half the sesame oil (all for 4 servings). Wipe out pan.
• Heat a drizzle of oil in same pan over medium-high heat. Add carrots and a pinch of salt. Cook, stirring occasionally, until browned and softened, 5-7 minutes. (TIP: Add a splash of water if carrots begin to brown too quickly.) Set aside until ready to serve. • Add spinach to pot with broth. Cook, stirring occasionally, until wilted, 1-2 minutes. Taste and season with salt if desired.
• Divide some noodles between large soup bowls. Pour some broth and spinach over noodles (you may have noodles and broth left over—seconds!). Stir in as much chili oil as you like. • Top each bowl with tofu, carrots, and scallion greens. Sprinkle with a few crispy onions and serve. TIP: Don’t add all the onions just yet! Add as you eat to keep them nice and crispy.
Customer reviews
Review summary
Updated on Dec 2025- Flavor: Many loved the rich, flavorful broth; some found it bland and added extra seasoning for depth 🍲.
- Ease of prep: Recipe took longer than expected for some; consider streamlining steps or using multiple pans to save time.
- Suggestions: Try adding mushrooms, corn, or a soft-boiled egg for extra flavor and texture. Consider marinating tofu for more taste.
- Portions: Generous servings satisfied most; some even had leftovers for a second meal.
- Tofu: Opinions varied; some loved it, others found it bland. Experiment with different tofu types or proteins.
Reviews from our home cooks
There was a lot going on with this dish. It was a ton of food! I wished I had the mushroom stock but unfortunately I didn't, I had to improvise with vegetarian "beef" stock I had on hand. I think it could have gone without the carrots and spinach, the tofu was fine as that added a ton of protein to make this a filling meal. I would have liked other veggies like corn, broccoli, or bok choy instead of the carrots and spinach. The chili oil was not at all what I imagined. Barely any oil, I even added the leftover half of the sesame oil and it's still not enough to make it a proper drizzling oil. There needs to be at least 2 tablespoons of oil for that.
The broth is *chef's kiss* and works with the tofu (thank you for including a good amount of tofu instead of a tiny square). I might add some rehydrated dried shiitake mushrooms next time to accent the mushroom concentrate.
This was our favorite of the week! The broth was so good. The tofu would have been better marinated or crisped up a bit more but overall great flavor.
The recipe was a lot of steps and I dirtied a lot of dishes but the reason I liked it so much is because it had an amazing flavor and the variety of textures in the bowl was worth the effort!
Love how it came with so much tofu. Some vegan recipes from Hello Fresh have no protein added with tofu or beans, but this one did. This was one of our favorites.
I love the tofu! For anyone making this I would suggest to go light on the ginger. But it was still yummy!
Even my toddler loved this ramen dish - I just had to leave out the red pepper flakes and cut down on the ginger.
The ramen noodles should only be cooked 1-2 minutes and then drained with running cold water to stop cooking. Otherwise, it was fabulous!!
This recipe could be improved by defining the oil to be used in each step: cooking oil or sesame oil. The broth was fabulous. Had this on a rainy evening, now I'm hoping it will appear again for a fall meal.
This was fine. Tasted okay. I do like tofu in dishes. But it just took too long to make for ramen. And "just okay" ramen at that. I don't think the spinach works in this at all, I think it's a confusing ingredient to have been added to this recipe. If there is going to be a ramen recipe, it needs to be a 10 minute recipe at most.
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