Homemade Ramen

I grew up a ramen junkie. Granted my lily-white mom called it “Oodles of Noodles” but regardless—I was hooked on that Japanese elixir. Chicken, Shrimp, Oriental—whatever flavor that weird atomized msg dust called itself, I was in.

My father (the main culprit of feeding us ramen) tried to “health it up” with frozen veggies, sesame oil, and dried seaweed, but at the end of the day, ramen-from-the-packet is basically death soup. Exactly nothing about it is nutritious…


I made this last night and was amazed at how delicious it was. Even better than the packets, with the added bonus of ginger and miso!

Homemade Vegan Ramen

3-5 cloves garlic, chopped (your preference)

1 inch fresh ginger, peeled and chopped

2 tbsp soy sauce

1 tbsp sesame oil

4 cups veggie broth

2 cups water

2 tbsp miso paste

2 cups chopped broccoli florets

3 organic carrots (cut to matchsticks)

4 oz rice noodles

chopped scallions

sesame seeds

Roasted Tofu Topping

1 pkg tofu

2 tbsp soy sauce

2 tbsp sesame oil

2 tsp sriracha

The tofu topping is easy, so start with that. Preheat oven to 400. Drain extra firm tofu, press out excess liquid. Dice tofu, and lay in a single layer on a cookie sheet. Drizzle on sesame oil, soy sauce, and sriracha. Bake/roast (depending on your oven) in 5-10 minute intervals, flipping to ensure even cooking. The goal with the tofu is that they’re all evenly coated in flavoring, crisp on the outside, and soft on the inside. Cook for approximately 25 minutes total. Set aside.

To make the ramen, sauté the garlic & ginger in the sesame oil for a few minutes until it smells like heaven in your kitchen. Add the chopped broccoli and carrots. Sauté for a few more minutes, making sure everything gets coated in the sesame oil. If the mixture gets a little dry, drizzle some soy sauce in there. Next, add the broth, water, soy sauce, & miso paste. Mix around until the miso dissolves. Let everything simmer for a few minutes so the carrots can soften. Next, add your noodles. Depending on what type of noodles you have simmer for 5-10 minutes until the noodles are thoroughly cooked. Turn off the heat and add the scallions & a squirt of sriracha.

Ladle into bowls and add the tofu & sesame seeds as a topping. Enjoy!

Do you make from-scratch versions of your favorite junk foods?


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