Vegan Carrot Ramen

Get your soup bowls ready for our easy, delicious and nutritious vegan ramen recipe! It’s not complicated, and it’s undetectably vegan, making it a great option for weekday- or weekend evenings for intimate meals or huge family gatherings.

Ramen broth can be made in a number of ways, and to keep ours vegan we’ve infused ginger and garlic with tofu to give it a delicious and authentic Asian feel.

Combine with our Vegan Carrot Tagliatelle for a great tasting ramen dish you can make at home!


The Method

  • Heat oil up to 85℃ and pour over chilli flakes into a heat proof dish.
  • Leave to infuse for a minimum 6 hours
  • Mix all of the ingredients together and spread evenly over the tofu
  • Leave for a minimum 4 hours
  • Heat the miso paste in a saucepan and slowly add the mushroom liquid whilst mixing so it is mixed completely
  • Add soy sauce and sesame oil. Bring to a simmer.
  • Lightly oil a frying pan and bring up to a high heat
  • Add the chopped soaked mushrooms and chopped tofu, fry until starting to crisp
  • • Add sliced garlic and fry everything until it is coloured and crispy.
  • Par boil the bok choy in the broth, finish in a frying pan by frying the flat side, with the mushrooms, garlic and tofu
  • Boil the pasta in the broth until al dente
  • Serve in a bowl with the fried toppings on one side, bok choy on the other. Finish the dish with sliced fresh spring onion, a pinch of fresh coriander, sliced nori sheets and drizzle with smoked chilli oil.

Broth Ingredients

  • 400g of Wellside Vegan Carrot Tagliatelle
  • 4 tsp of red miso paste
  • 500ml of dried mushroom liquid
  • 5 tsp of dark soy sauce
  • 2 tsp of sesame oil

Smoked Chilli Oil Ingredients

  • 1 tsp of smoked chilli flakes
  • 50ml of neutral oil (vegetable or rapeseed)

Marinated Tofu Ingredients

  • 1 block of firm tofu
  • 4 tbsp of dark soy sauce
  • 2 tsp of sesame oil
  • 2 tsp of Chinese 5 spice seasoning
  • 1 tsp fresh grated fresh ginger
  • 2 cloves of garlic crushed to a paste

Toppings Ingredients

  • 3 cloves of thinly sliced garlic
  • A bunch of fresh coriander
  • Marinated tofu, drained and roughly chopped
  • 50g dried mushrooms, soaked and roughly chopped
  • 2 bok choy, halved
  • Smoked chilli oil (optional)
  • Dried nori sheets
  • 1 spring onion, thinly sliced into rings

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