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Sometimes you just need ramen. This EASY & DELICIOUS VEGAN RAMEN WITH HOISIN-GLAZED TOFU comes together in minutes, so you can get those cravings sorted.

If you like ramen, you’re going to love this one.

And, if you’ve never tried it, you’re in for a treat!

This is an easy recipe for a veggie broth loaded with bok choy and mushrooms. The broth is flavored with two key ingredients: miso paste and vegetable broth base or demi-glace.

I also use these dry ramen noodles which are vegan and cook quickly.

The recipe also includes instructions for preparing a delicious hoisin-glazed tofu that makes the perfect topping for this ramen bowl.

Plus protein… so, win!

I’ve made this ramen so many times, and I’m always impressed by how good it tastes. It’s perfect for warming up on rainy and cool days.

I am positive you’ll get hooked!

Let’s get cooking!!!



  • 6 oz bok choy (about 6 to 8 leaves with stems)

  • 2 cloves garlic, minced

  • 2 scallions, thinly sliced

  • 4 Cups water

  • 8 oz fresh mushrooms, sliced

  • 3 Tbsp vegetable demi-glace or vegetable broth base

  • 2 Tbsp soy sauce

  • 1 Tbsp miso paste

  • 6 oz vegan dry ramen noodles (2 blocks)

  • 1 package extra firm tofu, drained and pressed

  • 1 tsp garlic powder

  • 1 tsp cornstarch

  • 2 Tbsp hoisin sauce

  • 2 Tbsp olive oil, divided

  • Sesame seeds for garnish


  1. Take the bok choy and separate the green leaves from the stems. Cut the stems into thin slices (julienne) and roughly chop the leaves. Set aside.

  2. Prepare the rest of your vegetables by thinly slicing the scallions and separating the white bottoms and green tops. Slice the mushrooms and mince the garlic. Set aside.

  3. Cut the pressed tofu into cubes and toss in a bowl with the garlic powder and cornstarch. Set aside.

  4. Get started on the broth by heating 1 tablespoon of the olive oil in a medium stock pot over medium heat.

  5. Once hot, add the sliced bok choy stems, the white part of the scallions and the minced garlic.

  6. Cook for a couple of minutes until the stems have softened and become fragrant.

  7. Add the water, vegetable demi-glace, miso paste, soy sauce and sliced mushrooms.

  8. Bring to a boil and then reduce the heat to medium-low. Simmer the broth for 6 to 8 minutes while you cook the tofu.

  9. Heat the remaining olive oil in a skillet over high heat. Add the seasoned tofu and cook until golden browned on all sides, stirring occasionally. Turn off the heat.

  10. With the pan still on the burner, but with the heat off, pour the hoisin sauce over the tofu and toss to thoroughly coat. Set aside while you finish the broth.

  11. Add the ramen noodles and bok choy leaves to the broth, and increase the heat to medium-high. Cook for 2 to 4 minutes stirring occasionally, or until the noodles are al dente.

  12. Serve the broth and noodles in a bowl topped with the glazed tofu. Garnish with the green parts of the scallions.

  13. Enjoy!

Let me know if you make this! Tag me by using @mindfulgrub or the hashtag #mindfulgrub when you share your creations on social media. I‘d love to hear how it went for you!

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