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Vegan Spicy Shoyu Ramen with Chashu

This spicy ramen broth is so simple to make, and is complemented by Japanese Chashu made with firm tofu. Vegan and gluten free!
Prep Time30 minutes
Cook Time10 minutes
Total Time40 minutes
Course: Main Course
Cuisine: Asian, Fusion
Keyword: japanese, japanese recipes, ramen
Servings: 2

Ingredients

Vegan 'ChaShu'

  • 200 g extra firm tofu
  • 2 tsp mirin
  • 2 tsp gluten free light soy sauce
  • 1/4 tsp liquid smoke
  • 1 tsp maple syrup
  • oil for frying

Shoyu Ramen

  • 2 servings noodles
  • 1 tbsp sesame oil
  • 1/2 tbsp minced ginger
  • 3 cups water
  • 1 tsp hot bean paste
  • 1/2 tbsp gluten free soy sauce
  • 1 tsp mirin

Garnish

  • kailan or bok choy
  • toasted sesame seeds
  • chili oil (la-yu)
  • chopped scallions
  • roasted nori sheets

Instructions

  • Slice your tofu horizontally about 0.5cm thick. Use a glass or mould to cut out a circle. You should get about 4 to 5 circle slices.
  • You can use the rest of the tofu to make a scramble or tofu chorizo.
  • In a bowl, combine mirin, soy sauce, liquid smoke, maple syrup and marinate your tofu slices for 15 to 20 minutes.
  • Prepare your broth. Add some sesame oil to a pot and saute the ginger. Add water, hot bean paste, soy sauce and mirin.
  • Stir until well combined. Bring to a boil and simmer for 5 minutes.
  • Meanwhile, boil your noodles according to package instructions and drain.
  • Fry your tofu until crispy on both sides for a few minutes. Add the remaining marinade to the tofu to get a sticky, saucy texture.
  • Add noodles to a bowl, pour in broth, assemble vegetables, chashu and the garnish of your choice. Serve hot!