Can I make this gluten-free?

Absolutely! Use gluten-free ramen noodles and tamari instead of soy sauce to keep the dish gluten-free.

How do I get the tofu really crispy?

Make sure the tofu crumbles aren’t touching each other—crowding the pan makes them steam instead of crisp.

Can I make this ahead of time?

You can prep the broth and tofu in advance . Cook the noodles and assemble bowls just before serving to keep the noodles from getting mushy.

How spicy is this ramen?

The heat depends on your red curry paste . Start with 2 tablespoons, then adjust to taste. You can also add chili crisp or sriracha for extra kick.

Is this ramen really vegan?

Yes! This recipe uses plant-based tofu, coconut milk, miso, and tahini , so there’s no animal products. Just make sure your noodles are egg-free.

Vegan Miso Curry Ramen with Crispy Tofu (45 minutes or less!)

Name: Vegan Miso Curry Ramen with Crispy Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: Asian-Inspired
Ingredients: 1 block super firm tofu*; 1 tablespoon olive or avocado oil; 2 tablespoons soy sauce or tamari; 1 tablespoon cornstarch; 1/2 teaspoon ground coriander; 1/2 teaspoon smoked paprika; 1/4 teaspoon Chinese 5 spice; 1 tablespoon mirin; 2 teaspoons toasted sesame oil; 1/4 teaspoon salt; 10 ounces ramen noodles*; 1 tablespoon olive or avocado oil; 4 cloves garlic, grated or minced; 2 tablespoons red curry paste; 1 tablespoon white miso paste; 1 tablespoon tahini; 2 tablespoons soy sauce or tamari; 1 tablespoon maple syrup; 1 13.5 ounce can full fat coconut milk; 3 cups low sodium vegetable broth; sliced cucumber; cilantro; green onions; toasted sesame seeds; chili crisp; lime

Vegan Miso Curry Ramen with Crispy Tofu

Bowl of vegan miso curry ramen topped with crispy tofu, cilantro, cucumber and lime wedges.

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5 from 1 review

Savory vegan ramen made with a rich, miso broth full of sesame-curry flavor and topped with crispy tofu pieces.

Author: Lyndsey Hiltner
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 4 Servings 1x
Category: Soups
Method: Stovetop
Cuisine: Asian-Inspired
Diet: Vegan

Ingredients

Scale

For the Crispy Tofu

1 block super firm tofu*

1 tablespoon olive or avocado oil

2 tablespoons soy sauce or tamari

1 tablespoon cornstarch

1/2 teaspoon ground coriander

1/2 teaspoon smoked paprika

1/4 teaspoon Chinese 5 spice

1 tablespoon mirin

2 teaspoons toasted sesame oil

1/4 teaspoon salt

For the Ramen

10 ounces ramen noodles*

1 tablespoon olive or avocado oil

4 cloves garlic, grated or minced

2 tablespoons red curry paste

1 tablespoon white miso paste

1 tablespoon tahini

2 tablespoons soy sauce or tamari

1 tablespoon maple syrup

1 13.5 ounce can full fat coconut milk

3 cups low sodium vegetable broth

Optional Toppings

sliced cucumber

cilantro

green onions

toasted sesame seeds

chili crisp

lime

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Instructions

Bake: Preheat the oven to 400°F and line a baking sheet with parchment paper. Crumble the tofu directly onto the prepared baking sheet. Add the oil, soy sauce, cornstarch, coriander, paprika and 5 spice. Toss to evenly coat, then spread the tofu out into a single layer. Bake on middle rack of preheated oven for 20 minutes.
Crisp: Remove the tofu from the oven and drizzle with the mirin and toasted sesame oil. Toss to coat. Return to the oven and bake for another 5 to 10 minutes or until crispy. Sprinkle with salt.
Mix: Prepare the broth while the tofu bakes. Heat oil in a deep skillet over medium. Add the garlic to the pan and sauté for about 1 minute. Add the curry paste, miso, tahini, soy sauce and maple syrup to the pan and mix until a thick paste comes together, about 2 minutes. Slowly add the coconut milk and broth to the pan and bring everything to a simmer.
Boil: Meanwhile, bring a large pot of water to a boil. Add the ramen noodles to the pot and cook for 4 minutes. Drain and transfer noodles to the broth and cook for another 2 minutes.
Serve: Remove pan from heat and portion the ramen into bowls. Top with the crispy tofu and any other toppings you desire.