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Veggie Ramen With Tofu & Marinated Eggs

This vegetarian ramen recipe features homemade broth, soy-marinated eggs, crispy tofu and tons of veggie toppings! It's easy to meal prep too.
Course Main Course
Cuisine Japanese
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 3 meals

Ingredients

For the ramen broth

  • 1 tsp olive oil sub oil of your choice
  • 1/2 onion roughly chopped
  • 1 clove garlic roughly chopped
  • 1 inch ginger roughly chopped
  • 8 oz shiitake mushrooms sliced, you need 1 small handful for the broth, the rest for the toppings. sub white or baby bella mushrooms.
  • 32 oz vegetable broth sub water if you don't have!
  • 2 cups water
  • 1 TBSP miso paste veg soup stock paste/cubes or Yondu can work too
  • 2 TBSP soy sauce sub tamari or liquid aminos, plus more to taste
  • 3 packages ramen noodles discard the flavor packet, sub 6-8 oz noodles of your choice

For the veggie toppings

  • salt and pepper to taste
  • 3 carrot peeled into ribbons
  • 1 cup corn frozen, fresh or canned
  • 3 scallion chop the green and white parts. throw the white parts in the broth!

For the tofu (optional)

  • 14 oz package of firm tofu drained and chopped into cubes or rectangles
  • 1 TBSP cornstarch sub arrowroot starch
  • 1/3 cup vegetable oil sub avocado oil
  • 1/4 cup soy sauce sub tamari or liquid aminos

For the marinated eggs (optional)

  • 3 eggs
  • 4 cups water
  • 2/3 cup soy sauce sub tamari or liquid aminos
  • 1/3 cup mirin

Instructions

  • For the ramen broth: Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and handful of shiitake mushrooms. Stir frequently and saute over medium-low heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for at least 30 minutes. If you wish to cook longer than 30 minutes, cover the pot and continue simmering. Make sure to taste it after 30 minutes and adjust as needed!
  • Cook the remaining mushrooms: Add about a tablespoon of oil to a nonstick skillet over medium heat. Add the mushrooms with a little salt and pepper and stir. Cook for about 10 minutes, until the mushrooms are fragrant and have shrunk in size. If the pan looks dry while cooking, add a splash of water. Set the mushrooms aside.
  • Prep the rest of your vegetables. Throw any scraps into the broth!
  • For the tofu (optional): Add the tofu cubes/rectangles to a bowl and toss them gently with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil). Add the tofu to the pan - you may need to do this in 2 batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes over medium heat. Flip and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second batch of tofu.
  • For the tofu: Add all the cooked tofu to the pan, then add the soy sauce. Gently coat the tofu in the soy sauce so it's evenly covered and cook for 3-5 minutes. Set aside.
  • Finish the broth: Grab a big bowl and strainer. Pour the broth over the strainer into the bowl so you can easily separate the scraps and broth. Discard the scraps (or compost them) and clean out the pot. Add the broth back to the pot. Bring the broth to a boil and cook the noodles (they cook really quickly!). Remove the noodles from the pot when finished. Do not discard the broth!
  • For the eggs: add the eggs and water to a pot. Bring it to a boil, then turn off the heat and cover the pot. Let the eggs cook for 4 minutes for a soft egg and 7 minutes for a harder egg. Whatever you decide, use a timer and time from when you turn off the heat! Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling. Meanwhile, combine the soy sauce and mirin in a meal prep container big enough to hold the eggs. Place the eggs inside and refrigerate.
  • Put it all together: Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped scallions) to meal prep containers. Keep the broth and eggs separate. When you're ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!