Vegan Tonkatsu Ramen

Indulge in a bowl of creamy, umami-rich comfort with this Vegan Tonkatsu Ramen, a plant-based twist on the classic Japanese favorite. Featuring a luscious, dairy-free broth made from unsweetened soy milk, vegetable broth, white miso paste, tahini, and nutritional yeast, this ramen combines bold flavors with velvety smoothness. Crispy tofu cutlets, golden and seasoned to perfection, take center stage as the "tonkatsu" alternative, while sautéed shiitake mushrooms, fresh baby spinach, and tender ramen noodles round out each bowl with texture and freshness. Garnished with green onions, nori strips, and sesame seeds, this recipe delivers a restaurant-quality experience in your own kitchen. Perfect for a cozy weeknight meal or impressing guests, this vegan ramen is as satisfying as it is nourishing.

Nutriscore Rating: 69/100

Prep Time:30 mins

Cook Time:30 mins

Total Time:60 mins

Servings: 4

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)

Directions

Step 1

Press the tofu for 15 minutes to remove excess liquid, then cut into rectangular slices approximately 1/2 inch thick.

Step 2

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.

Step 3

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.

Step 4

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.

Step 5

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.

Step 6

In a separate pot, cook the ramen noodles according to the package instructions. Drain and set aside.

Step 7

In a skillet, sauté the shiitake mushrooms until tender. Set aside.

Step 8

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.

Step 9

Serve immediately and enjoy your creamy and flavorful Vegan Tonkatsu Ramen!

Nutrition Facts

Serving size	(3695.7g)

Amount per serving	% Daily Value*
Calories	7785.6

Total Fat 585.8g	0%
Saturated Fat 89.3g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 9805.0mg	0%
Total Carbohydrate 512.4g	0%
Dietary Fiber 49.0g	0%
Total Sugars 45.2g
Protein 153.4g	0%

Vitamin D 647.0IU	0%
Calcium 4196.7mg	0%
Iron 10747.0mg	0%
Potassium 5041.4mg	0%

*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.

Source of Calories

Fat: 66.4%

Protein: 7.7%

Carbs: 25.8%