Vegan Tonkatsu Ramen
Dive into the rich and savory world of Vegan Tonkatsu Ramen, a plant-based twist on the Japanese classic that's both indulgent and wholesome. This recipe features a velvety, creamy broth made from a tantalizing blend of unsweetened soy milk, vegetable broth, white miso, and tahini—enhanced with aromatic garlic, ginger, and sesame oil. Crispy breaded tofu cutlets take center stage, mimicking the texture and flavor of traditional tonkatsu, while sautéed shiitake mushrooms, baby spinach, and optional sweet corn provide bursts of fresh and earthy tones. Gluten-free ramen noodles can be swapped in to suit dietary preferences, and garnishes like green onions, nori strips, and sesame seeds elevate each bowl to restaurant-level presentation. Perfect for cozy nights, this hearty vegan ramen recipe is a true celebration of creamy comfort and vibrant toppings that will leave you craving more.
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Recipe Information
Ingredients
- 2 cups Unsweetened soy milk
- 4 cups Vegetable broth
- 2 tablespoons White miso paste
- 2 tablespoons Tahini
- 2 tablespoons Soy sauce
- 1 tablespoon Nutritional yeast
- 1 teaspoon Fresh ginger (grated)
- 2 cloves Garlic cloves (minced)
- 1 tablespoon Sesame oil
- 4 servings Ramen noodles (gluten-free if needed)
- 1 block Firm tofu
- 1 cup All-purpose flour (use gluten-free flour if necessary)
- 1 cup Unsweetened plant milk
- 2 cups Panko breadcrumbs (use gluten-free if needed)
- 2 cups Neutral oil (for frying)
- 1 cup Baby spinach leaves
- 0.5 cup Corn kernels (optional)
- 1 cup Shiitake mushrooms (sliced)
- 2 stalks Green onions (sliced, for garnish)
- 1 sheet Nori sheets (cut into small strips, for garnish)
- 1 teaspoon Sesame seeds (for garnish)
Instructions
Press the tofu for 15 minutes to remove excess liquid, then cut into rectangular slices approximately 1/2 inch thick.
Set up a breading station with three bowls: one with flour, one with plant milk, and one with panko breadcrumbs. Dip each tofu slice into the flour, then the plant milk, and finally coat it in the breadcrumbs. Set aside.
Heat the neutral oil in a deep frying pan or pot over medium heat. Fry the breaded tofu slices in batches until golden and crispy, about 2-3 minutes per side. Remove from the oil and place on paper towels to drain excess oil.
Heat the sesame oil in a large pot over medium heat. Add the grated ginger and minced garlic and sauté until fragrant, about 1-2 minutes.
Stir in the tahini and miso paste, then slowly whisk in the vegetable broth and soy milk. Cook over low to medium heat, stirring occasionally, until the broth is creamy and heated through. Add the soy sauce and nutritional yeast, then adjust seasoning to taste.
In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.
In a skillet, sauté the shiitake mushrooms until tender. Set aside.
To assemble, divide the cooked noodles evenly into bowls. Ladle the hot broth over the noodles. Top each bowl with crispy tofu cutlets, baby spinach, corn kernels (if using), sautéed mushrooms, green onions, nori strips, and sesame seeds.
Serve immediately and enjoy your creamy and flavorful Vegan Tonkatsu Ramen!
Nutrition Facts
Calories |
7786 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 585.8 g | 751% | |
| Saturated Fat | 89.3 g | 446% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 9805 mg | 426% | |
| Total Carbohydrate | 512.4 g | 186% | |
| Dietary Fiber | 49.0 g | 175% | |
| Total Sugars | 45.2 g | ||
| Protein | 153.4 g | 307% | |
| Vitamin D | 16.2 mcg | 81% | |
| Calcium | 4197 mg | 323% | |
| Iron | 10747.0 mg | 59706% | |
| Potassium | 5041 mg | 107% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
