Vegan Instant Ramen Noodles

5 from 4 votes

Vegan Instant Ramen Noodles

These Vegan Instant Ramen Noodles have so much flavor and are ready in just 10 minutes! Plenty of plant-based protein and healthy veggies. Perfect for an inexpensive quick lunch or dinner.

Prep Time5

Cook Time5

Total Time10

Course: Main Dish, Soups, Stews, and Chilis

Cuisine: American

Diet: Vegan

Servings: jar

Calories: 412kcal

Author: Jenn Sebestyen

Equipment

1 16 oz jar with lid

Ingredients

4 ounces extra firm or super firm organic tofu cubed
1 ½-2 teaspoons Better Than Bouillon No Chicken Base
1 teaspoon coconut aminos or to taste
1 teaspoon sesame oil
½ teaspoon sesame seeds optional
½ teaspoon garlic powder
¼ teaspoon dried parsley
⅛ teaspoon ground ginger
⅛ teaspoon ground turmeric
⅛ teaspoon ground celery seed
⅓ cup frozen mixed vegetables I used a blend of carrots, corn, peas, and green beans
1 ½ ounces dried ramen noodles about ¾ of a 2.1-ounce brick (I used Ocean's Halo brand)

Instructions

Pat the tofu dry using a few folded paper towels. Sandwich the tofu between the folded paper towels and press out any excess moisture. Extra firm tofu will require more pressing than super firm tofu which will require very little. Cube the tofu by cutting it into about ½-inch cubes. Set aside.
To the bottom of a 16-oz jar add the Better Than Bouillon No Chicken Base, coconut aminos, sesame oil, sesame seeds, garlic powder, dried parsley, ground ginger, ground turmeric, and ground celery seed.
Add the tofu cubes and frozen mixed vegetables.
Break a brick of ramen noodles into chunks. Fit as much ramen noodles as you can in the jar without overfilling it. I was able to put about 1 ½ ounces of ramen in a 16-ounce jar (about ¾ of a 2.1-ounce brick).
Seal the jars and store them in the fridge for up to 24 hours until ready to serve.
To heat, carefully fill the jar with boiling water and replace the lid. Let sit for about 5 minutes, or until the noodles are cooked through. Stir well and serve immediately.

Notes

~ Use extra firm or super firm tofu for best texture. Firm tofu will need to be pressed for a longer amount of time. And soft tofu doesn't hold its shape well.

~ Make sure you have ground celery seed and not celery salt. Celery salt may make the soup too salty.

~ For a richer soup base, use 2 tsp of Better Than Bouillon.

~ If you don’t want as strong of a “chicken” flavor, use less of the Better Than Bullion and then add a little more coconut aminos to taste.

~ Prep the noodle jars ahead of time but wait to add the tofu until the night before you want to consume it. This will extend the shelf life to up to 3 days when stored sealed in the fridge.

~ If your jar is stored in the fridge overnight it will be cold and the glass will absorb a lot of the heat when the boiling water is added. The noodles will still cook, but if you enjoy your broth piping hot you may need to pop the jar in the microwave for 30 seconds or so after the water is added (be sure to remove the metal lid before transferring to the microwave!!).

~ To make this recipe oil-free, omit the sesame oil and use miso paste instead of the bouillon.

~ To make this recipe gluten-free, use gluten-free ramen noodles, like Lotus Foods Millet and Brown Rice Ramen Noodles, and certified gluten-free miso paste, like Miso Master, instead of the Better Than Bouillon Soup Base.

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