Vegetarian Tonkatsu Ramen
Savor the rich and satisfying flavors of this Vegetarian Tonkatsu Ramen, a plant-based twist on the classic Japanese noodle soup. Featuring a velvety mushroom broth infused with miso, soy sauce, and creamy soy milk, this recipe delivers the comforting umami tones you love without any meat. Crispy panko-crusted tofu cutlets take center stage, adding a delightful crunch to complement the tender ramen noodles. Accentuated with aromatic garlic, ginger, and a medley of toppings like nori strips, green onions, and optional corn kernels, this bowl is perfect for chilly evenings or a hearty lunch. Ready in just over an hour, this vegetarian ramen recipe is sure to impress with its combination of rich flavors, textures, and vibrant presentation.
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Recipe Information
Ingredients
- 6 pieces Dried shiitake mushrooms
- 6 cups Water
- 1 cup Unsweetened soy milk
- 3 tablespoons Miso paste
- 2 tablespoons Soy sauce
- 1 tablespoon Sesame oil
- 2 cloves Garlic cloves, minced
- 1 teaspoon Ginger, grated
- 4 servings Ramen noodles
- 14 ounces Extra firm tofu
- 1 cup All-purpose flour
- 2 servings Egg substitute (e.g., flaxseed egg or aquafaba)
- 1 cup Panko breadcrumbs
- 0.5 cup Vegetable oil
- 2 stalks Green onions, thinly sliced
- 1 sheet Nori sheets, cut into strips
- 0.5 cup Corn kernels or other desired toppings (optional)
- 1 tablespoon Seasame seeds (optional)
Instructions
Place the dried shiitake mushrooms in 6 cups of water and bring to a simmer in a pot over medium heat. Let simmer for 10 minutes to create a flavorful mushroom broth.
Remove the shiitake mushrooms and set them aside for later use. Strain the broth if needed to remove any debris.
Whisk in 3 tablespoons of miso paste, 2 tablespoons of soy sauce, and 1 cup of unsweetened soy milk into the mushroom broth. Allow the broth to simmer gently over low heat. Taste and adjust seasonings as needed.
In a small pan, heat 1 tablespoon of sesame oil over medium heat. Add the minced garlic and grated ginger, sautéing until fragrant, about 1 minute. Add this mixture to the broth and stir to combine.
Press the tofu to remove excess moisture and then cut into 8 equal-sized rectangles.
Prepare three bowls: one with 1 cup of all-purpose flour, another with the prepared egg substitute, and a third with 1 cup of panko breadcrumbs.
Coat each tofu piece first in the flour, then the egg substitute, and finally the panko breadcrumbs, pressing gently to adhere.
Heat 0.5 cups of vegetable oil in a skillet over medium heat. Fry the tofu cutlets on each side until golden brown and crispy, about 3-4 minutes per side. Transfer to a paper towel-lined plate to drain any excess oil.
Cook the ramen noodles according to the package instructions, drain, and divide into serving bowls.
Pour the prepared broth over the noodles in each bowl.
Top each bowl with crispy tofu, sliced green onions, nori strips, corn kernels, and sesame seeds as desired.
Serve hot and enjoy your hearty Vegetarian Tonkatsu Ramen!
Nutrition Facts
Calories |
4120 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 177.7 g | 228% | |
| Saturated Fat | 26.0 g | 130% | |
| Polyunsaturated Fat | 73.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 5048 mg | 219% | |
| Total Carbohydrate | 510.5 g | 186% | |
| Dietary Fiber | 55.2 g | 197% | |
| Total Sugars | 27.0 g | ||
| Protein | 160.4 g | 321% | |
| Vitamin D | 26.1 mcg | 130% | |
| Calcium | 3337 mg | 257% | |
| Iron | 26.2 mg | 146% | |
| Potassium | 3016 mg | 64% | |
*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.
