Vegan Ramen Recipe with Noodles • Vitality Pilates and Wellness, Dundalk (2024)

I thought it was time I shared this delicious ramen noodles recipe with you. If you followed me while I was pregnant with our daughter, you know I craved and ate a lot of noodles!

Which is lucky because the broth they are cooked in is very beneficial for pregnant and postpartum mamas. This ramen recipe has a delicious vegan Miso Shiitake Broth with crispy tofu, fresh crunchy vegetables and sesame seeds! But I usually use chicken broth instead of water in the recipe for the extra benefits.

Don't be put off by the tofu. I can’t tell you the number of times I’ve heard people tell me they dislike tofu. Most often it is not the tofu they dislike, but the way it was prepared. Try this crispy tofu, just once and see for yourself, delicious! And you will have added one more plant-based protein into your diet!

I have been having this a lot lately as I have been following my Body After Baby Core Restore Programme and one of the core elements is eating a nutritious diet to heal my connective tissues and close my diastasis. It's already nearly closed (three months later) which is a pleasant surprise. Just a tiny gap above my belly button now. I'm looking forward to getting back to my favourite Pilates moves soon!

If you give this ramen recipe a try, do let me know! Take a picture and tag it me @VitalityPilatesDlk on Instagram. I would love to see yours! And you can see my other recipes on my Pinterest Board here.

Ingredients:

• sesame oil for cooking
• 5 whole garlic cloves, peeled
• 1 large onion, diced
  
• 15g dried shiitake mushrooms
  
• 2 tablespoons dark miso paste
  
• 2 tablespoons white miso paste
  
• 1 heaped teaspoon tahini
  
• 1 tablespoon soy sauce
  
• 1-2 tablespoons mirin, (optional)

• 1 ramen nest per person

• 1 tofu block firm or extra firm, do not use “silken”
  
• salt and sugar for seasoning
  
• 1 tbsp cornflour/cornstarch
  
• 2 heads pak choi/bok choy, quartered
  
• 4 spring onions, finely sliced, white and green parts kept separate
  
• 25g ready-to-eat beansprouts
  
• Thinly sliced bamboo shoots
  
• 1 carrot, peeled and cut into fine matchsticks
  
• 4 tablespoons sesame seeds

How To:

1. This recipe starts with the flavourful Miso Shiitake broth! Heat a splash of oil in a large pot over a medium heat, then slowly cook the whole garlic and sliced onion for 30 minutes, or until sweet and sticky – keep the lid on the pan for the first 20 minutes to keep in all the moisture, then remove for the final 10 minutes so they become deeply golden brown.
2. Add 2 litres of water or stock plus the shiitake mushrooms to the pot. When it comes to the boil, turn the heat down to low and simmer for 20 minutes. If this reduces too much it may become salty…. simply add a little water to taste.
3. Strain the broth through a sieve and, using a large metal spoon, squash the mushrooms, onion and garlic to release the flavour back into the broth. Discard everything left in the sieve.
4. In a small bowl, mix both miso pastes and the tahini with a little of the broth to loosen it all up. Stir this back into the main pot and season with soy sauce and mirin.
5. Keep the broth warm until everything else is ready.
6. Place the block of tofu on a sheet of kitchen roll, and bring up the sides, wrapping it up and pressing gently. Pressing all the liquid out will make it dry and chewy. So justlightly press. Cut into 2cm cubes, pat gently with kitchen roll. Dredge the tofu cubes in cornstarch mixed with a generous pinch of salt and sugar.
7. Heat oil over medium-high heat and generously season the oil with salt and pepper (not the tofu). If tofu tastes “bland” it needs more salt. Carefully place each piece of tofu in the oil, allow space around each piece. Season the top side with a little salt and let sear.
8. Let the tofu crisp up and turn deeply golden before turning. (Tofu likes to stick, be patient and don’t try to turn the tofu before it develops its crust. If you turn too early it will stick. As it browns, the tofu will naturally contract and release itself from the pan. Give the pan a good shake to test. Use a metal spatula turn over. Sear most sides until golden. Or just sear two sides for less oil.
9. Place on a paper towel-line plate until ready to use (don’t stack, single layer is best to retain crispiness.)
   
10. Toast the sesame seeds in a dry frying pan.
11. Cook theramen noodlesin a pot of boiling water, according to directions. Drain. Toss with sesame oil to keep separated.
12. Add the pak choi and whites of the spring onions to the broth and gently reheat for 1-2 mins until the greens have just wilted.
13. Divide the noodles between two deep bowls, ladle over the broth and veg.
14. Top with the tofu, beansprouts, carrot matchsticks, green parts of the spring onions and a drizzle of sesame oil, plus a sprinkle of the sesame seeds.
15. Serve immediately and slurp away!

Note:

• You can always add a halved soft boiled egg- obviously not vegan.
• Ramen noodles can be made with egg or just flour. Check the package when buying them.

I really hope you enjoy this as much as I do!

Emma xo