Okay, so recently, my kid has been absolutely obsessed with ramen. So, I’ve been coming up with different ways to get her some protein with her ramen. Thus, this very delicious vegan tofu katsu miso ramen was born. She loves crispy baked tofu and she loves miso anything. So, this was just a no-brainer. It is simple, comforting, and so, so tasty. This will be on repeat all winter long.
What You Need For This Fabulous Ramen:
- Extra Firm Tofu: This tofu is baked, not fried, and is still so dang crispy and crunchy.
- Non-dairy Milk, Hoisin Sauce, All Purpose Flour, Panko and Salt: These are the ingredients you need to coat the tofu for the perfect vegan katsu.
- Sesame Oil: To start your ramen soup.
- Shallots, Garlic, Chili Paste, Ginger and Miso Paste: These are sautéed in the sesame oil to start flavoring your soup. I used Fly By Jing Sichuan Chili Crisp.
- Vegetable Broth, Soy Sauce, Rice Wine Vinegar: These are the liquids for your soup.
- Cane Sugar: To make the perfect balance of flavor.
- Dried or Fresh Ramen Noodles: I used dried ramen, most are already vegan, but just check your package to make sure.
So traditionally, katsu is fried, but I decided to bake this tofu katsu for ease and to make it a little bit healthier. I know some people are a little afraid to deep fry as well, just because it isn’t something they’ve done frequently, but this is a great alternative. The miso flavor in the broth is perfect and goes very well with the tofu. This vegan tofu katsu miso ramen will be a new go to meal!
Why Should You Make This Katsu Ramen Combo?
- This super crispy katsu is baked not fried.
- It is really simple and comes together really fast.
- Easy to find ingredients.
- So cozy and great for winter.
- It is incredible!
Vegan Tofu Katsu Miso Ramen
Incredibly yummy miso ramen topped with crispy tofu katsu that is baked not fried.
Ingredients
Tofu Katsu
- 1 Block(15oz.) Extra firm tofu, drained and pressed*
- 3/4 Cup Non-dairy milk, unsweetened I used oat milk
- 1 Tablespoon Hoisin sauce, vegan
- 3/4 Cup All purpose flour
- 1 teaspoon Salt
- 1 1/2 Cups Panko bread crumbs, vegan
Miso Ramen
- 1 Tablespoon Sesame oil
- 1 Shallot, diced
- 4 Cloves Garlic, chopped
- 1 Inch Ginger, grated
- 1 Tablespoon Chili paste or sriracha(optional)
- 3 Tablespoons White miso paste
- 8 Cups Vegetable broth
- 1/4 Cup Soy sauce, regular or low sodium
- 2 Tablespoons Rice wine vinegar
- 2 Tablespoons Organic cane sugar
- 6 Ounces Ramen noodles, vegan
Instructions
- Preheat the oven to 450 degrees(F).
- Once you have pressed the tofu, cut the block of tofu into rectangles that are about 1/3 inch thick.
- Now, take 3 medium sized mixing bowls. In the first bowl, add the non-dairy milk and hoisin sauce, whisk to combine.
- In the second bowl, add the flour and salt, whisk to combine.
- In the third bowl, add the panko.
- Take a piece of tofu, and put it into the flour and coat completely. Pat off any excess. Then put it in the milk mixture and coat completely. Then put it back into the flour and coat, then back in the milk and then into the panko.
- Press down into the panko and coat completely, Place each piece of tofu on to a sheet pan lined with parchment paper or a silicone mat.
- Repeat with all the tofu and then brush the tops of the tofu with oil or spray with non-stick spray. Bake for 15 minutes, flip and bake for another 10-15 minutes or until brown and crispy.
- In the meantime, make the soup. Heat the sesame oil on medium high in a large soup pot.
- Add the shallots, garlic, ginger and chili paste if you're using. Sauté, reducing heat as needed until the shallot is translucent. About 2-3 minutes.
- Now, add the miso paste and stir it into the shallots, garlic and ginger. Simmer for another minute.
- Next, add the vegetable broth, soy sauce, rice wine vinegar and sugar. Whisk to combine everything.
- Bring to a simmer, reduce heat to medium low and simmer for 15-20 minutes to develop the flavor. Taste and adjust seasonings.
- When the tofu is almost done and you are getting ready to serve. Add the ramen noodles to the pot and simmer for 3-5 minutes or until the noodles are soft.
- Serve immediately with the tofu katsu on top, I like to slice it first and add toppings of choice. I topped with mushrooms, green onions, sesame seeds, hoisin and chili paste.
Notes
*If you need more information on pressing tofu, check out my TOFU COOKING GUIDE.
Nutrition
Calories: 516kcal | Carbohydrates: 86g | Protein: 13g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 4587mg | Potassium: 269mg | Fiber: 4g | Sugar: 18g | Vitamin A: 1110IU | Vitamin C: 2mg | Calcium: 142mg | Iron: 5mg
Excellent ramen soup flavor– I appreciate the time and work put in this recipe. I loved the flavor combination and finding ways to work with miso paste. This is the second soup recipe I’ve made from this chef. I like heat so I used both Sriracha and chili paste. The tofu baked well and soaked up the broth well.
Made this for friends on NYE, and it was honestly one of the best things I’ve ever cooked! I was the only one who’s vegan, and even the meat eaters raved about it. I made it gluten-free, as well, and it was genuinely stellar. Everyone said it was the best ramen they’ve ever had! 10/10 worth making!
WOWOWOWOWOW. I added mushrooms (king oyster and Shimeji) but otherwise followed the recipe and I am absolutely blown away, such an incredible flavor profile yet surprisingly easy to put together! I will for sure be making this again, anytime I want to impress someone. Plus the tofu I’ll be making for other dishes, it’s like a vegan schnitzel!!! This is the first recipe of yours I’ve made but it will not be the last. Thank you!!!
10/10 so delicious
How do you keep coming up with these amazing recipes!? I just made this and my husband declared it the best soup he’s ever had in his life- and I take soup making very seriously and regularly! Really delish. I used the ramen soup base from Imagine foods that feels impossible to find. Your flavors are beyond delicious. I also added shitake mushrooms and used Lotus ramen noodles.
Thank you!
Such a kind review! We love soup around these parts lol. I’ll relay this to Lauren. Thank you!
This was amazing and so easy to make but looked very fancy. Thank you for all your lovely recipes.
This was so amazing! I could not get over how much the crispy tofu nuggets added to the soup – which was already delicious!
Hi! I’m going to make this this week. Is it toasted sesame oil or plain? Thanks!
I normally use plain sesame oil, but toasted works too, so if you have a preference, either is fine! I hope you enjoy!