Vegetarian Tonkatsu Ramen

Dive into a bowl of comforting, plant-based indulgence with this Vegetarian Tonkatsu Ramen, a delightful twist on the Japanese classic. Featuring a rich, creamy broth made with a savory blend of mushroom stock, miso paste, soy sauce, and unsweetened soy milk, this recipe delivers umami-packed flavor without the meat. Crispy, golden-brown tofu cutlets, coated in crunchy panko breadcrumbs, serve as the star protein, offering a satisfying contrast to the tender, springy ramen noodles. Garnished with vibrant green onions, nori strips, and optional toppings like sweet corn and sesame seeds, this hearty ramen is as visually appealing as it is delicious. Perfect for vegetarians and ramen enthusiasts alike, this dish brings the authentic taste of tonkatsu ramen to a plant-based table—all in under an hour!

Nutriscore Rating: 74/100

Prep Time:25 mins

Cook Time:40 mins

Total Time:65 mins

Servings: 4

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)

Directions

Step 1

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.

Step 2

Remove the shiitake mushrooms and set them aside for later use. Strain the broth if needed to remove any debris.

Step 3

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.

Step 4

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.

Step 5

Press the tofu to remove excess moisture and then cut into 8 equal-sized rectangles.

Step 6

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.

Step 7

Coat each tofu piece first in the flour, then the egg substitute, and finally the panko breadcrumbs, pressing gently to adhere.

Step 8

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.

Step 9

Cook the ramen noodles according to the package instructions, drain, and divide into serving bowls.

Step 10

Pour the prepared broth over the noodles in each bowl.

Step 11

Top each bowl with crispy tofu, sliced green onions, nori strips, corn kernels, and sesame seeds as desired.

Step 12

Serve hot and enjoy your hearty Vegetarian Tonkatsu Ramen!

Nutrition Facts

Serving size	(3063.4g)

Amount per serving	% Daily Value*
Calories	4120.0

Total Fat 177.7g	0%
Saturated Fat 26.0g	0%
Polyunsaturated Fat 73.1g
Cholesterol 0mg	0%
Sodium 5048.0mg	0%
Total Carbohydrate 510.5g	0%
Dietary Fiber 55.2g	0%
Total Sugars 27.0g
Protein 160.4g	0%

Vitamin D 1043.5IU	0%
Calcium 3336.8mg	0%
Iron 26.2mg	0%
Potassium 3015.9mg	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: 37.3%

Protein: 15.0%

Carbs: 47.7%