Soothing Mushroom Ramen Soup with Crispy Tofu from The Veginner’s Cookbook: The Ultimate Starter Guide for New Vegans and the Veg-Curious by Bianca Haun & Sascha Naderer.
This Soothing Mushroom Ramen Soup with Crispy Tofu is a rich and deeply flavored Asian-style soup that takes just 30 minutes. The crispy tofu is amazing! Total comfort food!
And it’s just one of the yummy recipes you’ll find in the new cookbook, The Veginner’s Cookbook.
Get my full review of the book, the recipe for this Ramen Soup, and Enter for a Chance to Win your very own copy below!
The Veginner’s Cookbook
I’m excited to share The Veginner’s Cookbook with you today. It’s perfect for new vegans, vegan curious, and those looking for simple and delicious vegan recipes. This book proves that a vegan diet doesn’t have to be intimidating or expensive.
You may know Bianca Haun from her blog, Elephantastic Vegan, where she shares her favorite plant based recipes. Her blog even has a section called Veginners, which focuses on topics for new vegans.
This book was the obvious next step for her. She wrote it with her boyfriend, Sascha Naderer, who loves cooking, and of course, eating all the delicious vegan food as well.
Take a Look Inside
The book is broken down into two parts.
Part 1 includes tips and advice on vegan substitutions for your favorites, like eggs, butter, milk, cheese, and more; how to cook grains; basic kitchen equipment and ingredients; and what to say to skeptics.
Part 2 is the recipes. Here is a sampling of what you’ll find in these chapters:
Basics: Basic Vegan Cheese Sauce; Homemade Seitan: Three-Ingredient Whisk-Only Caramel Sauce
Breakfast: Eggy Tofu Scramble; Fluffy Blueberry Pancakes; Nutty Chocolate Granola
Soups: Broccoli Soup with Garlic Croutons; Healing Lemon Thyme Lentil Soup; Cheap and Filling Potato Soup
Main Meals: Creamy Avocado Pasta; Baked Falafel Pita; Veggie Stir-Fry with Peanut Butter Sauce
Breads: Multi-Purpose Bread; English Muffins; Better-Than-Store-Bought Tortillas
Snacks & Party Food: Homemade Crackers; Cheesy Party Potatoes; “To Share or Not to Share” Pizza Pinwheels
Sauces & Dressings: Date-Sweetened BBQ Sauce; Creamy Cilantro Sauce; Vegan Tzatziki
Desserts: Lemon-Glazed Cinnamon Rolls; Berry Swirl Pops; Our Favorite Chocolate Chip Cookies
I am in love with this crispy tofu! Bianca features this tofu on her blog in her BBQ Couscous Bowl and I’ve been eating tofu this way ever since I first discovered that recipe. It’s seriously the best. And it works wonderfully in this ramen soup recipe as well. Though, I must admit, only half of it made it to the soup because I kept popping them into my mouth straight from the skillet.
Soothing Mushroom Ramen Soup w/ Crispy Tofu
I hope you love this Mushroom Ramen Soup as much as I do. If you try it, please come back and leave me a comment below with your feedback and star rating.
You can also find me on social media. Be sure to tag @veggie_inspired and #veggieinspired so I’m sure to see it.
Bianca and Sascha say, "After exhausting days at work, there's only one option that brings us back all the comfort in the world: soup. This is why we came up with this Asian-style mushroom ramen soup. We love the combination of spinach and mushrooms!"
Copyright 2018 by Bianca Haun and Sascha Naderer. Reprinted with permission from Bianca Haun, Sascha Naderer, and Skyhorse Publishing.
- 1 teaspoon sesame oil
- 3 cups (300 g) mushrooms (sliced)
- 1 carrot (peeled and sliced)
- 1 scallion (thinly sliced) (plus more for garnish)
- 1/2 teaspoon soy sauce (plus more to taste)
- 1 cup (100 g) frozen or 2 cups (200 g) fresh spinach
- 3 cups (750 ml) water
- 1 tablespoon miso paste (plus more to taste)
- 2 teaspoons canola oil
- 1/4 teaspoon salt
- 1/4 teaspoon curry powder
- 8 slices firm tofu
- 2 portions (125 g) vegan ramen noodles
In a large pot with sesame oil, add in the sliced mushrooms, carrot, and scallion. Add soy sauce and let it cook until the mushrooms have lost most of their water. Then, add in the spinach, water, and 1 tablespoon miso paste. Give it a good mix, and let it cook for about 5 to 10 minutes until the carrots are soft. Set aside.
Meanwhile, heat a large pan with the canola oil and season it with the salt and curry powder. Tilt the pan until spices and oil are combined, then add the tofu slices. Cook on medium to high heat for about 8 to 10 minutes until golden brown on one side, then flip and repeat.
Add the ramen noodles into the soup for a few minutes until soft. Add more miso paste and soy sauce to taste.
Once the ramen noodles are soft, pour the soup into bowls, add the pan-roasted tofu, and top with a few freshly cut scallions.
~Veggie Inspired Notes: I used coconut aminos instead of soy sauce. You could also use tamari if you have that. I used avocado oil in place of the canola oil. And I pressed my tofu before slicing into bite size pieces.