30-Minute Vegan Ramen

With being a full time college student and working full time on top of that it's sometimes hard to find time to cook up a meal that is healthy and tasty. This recipe has quickly become my go to when I'm in a rush. With only a short amount of prep time and very simple ingredients you can make your own delicious vegan ramen in 30 minutes or less.



Miso Broth:

  • 1 packet ramen noodles or rice noodles

  • 1 cup water

  • 1 tablespoon miso paste

  • 2 tablespoon liquid aminos/soy sauce

  • 1/4 teaspoon ginger powder

  • siracha & cayenne powder to taste

Baked Tofu

  • 1/3 block firm tofu

  • 2 tablespoon liquid aminos/soy sauce

  • splash of lemon juice

  • siracha to taste

  • sesame seeds

Blanched Veggies

  • 1 chopped garlic clove

  • 1/4 chopped white onion

  • 1/4 cup sliced mushrooms

  • 1/4 cup broccoli florets

  • 1/4 cup sliced carrots

  • 1/4 cup sliced celery

  • sesame seeds & green onion


  1. Preheat your oven to 425°F and line a baking sheet with parchment paper

  2. Dry tofu with a towel to get rid of any excess liquid then cut it into cubes. Put the cubes into a bowl with liquid aminos, lemon juice, siracha, and sesame seeds and stir around until the tofu is fully coated. Transfer to lined baking sheet and baking for 20 minutes flipping halfway through

  3. While they are baking, in a pot boil water. Add the veggies and the turn off the heat. Cover them with a lid and allow to steam for 5-10 minutes.

  4. In a sauce pan add all the miso broth ingredients and whisk to combine. Then bring it to a boil and allow to simmer on low until ready to eat or for 5 minutes.

  5. Cook noodles according to the packet. Drain them and add them to a bowl along with veggies and baked tofu. Pour the broth over the top and enjoy!


here's the video with the recipe