Name: Ramen Danbo Robsons Vegan Tomato Ramen Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Cuisine: Japanese
Ingredients: 200 g Ramen noodles; 4 cups Vegetable broth; 1 can (400g) Canned diced tomatoes; 2 tbs Soy sauce; 1 tbs Sesame oil; 3 cloves Garlic, minced; 1 tbs Ginger, grated; 1 tbs Chili paste (or to taste); 2 stalks Green onions, sliced; 200 g Tofu, cubed; 2 cups Spinach or bok choy; 1 unit Lime, juice; to taste Fresh cilantro, for garnish

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In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté until fragrant, about 1 minute.

Prepare the Broth

Add canned diced tomatoes (with juice) and vegetable broth to the pot. Stir in soy sauce and chili paste. Bring to a simmer.

Add Tomatoes and Broth

While the broth is simmering, cook the ramen noodles according to package instructions. Drain and set aside.

Cook the Noodles

Once the broth has simmered for about 10 minutes, add the cubed tofu and spinach (or bok choy) to the pot. Cook for another 5 minutes until the greens are wilted.

Add Veggies and Tofu

Divide the cooked ramen noodles into bowls and ladle the hot broth, tofu, and vegetables over the noodles. Squeeze fresh lime juice on top, and garnish with sliced green onions and cilantro.

Combine and Serve

Ramen noodles

Vegetable broth

Canned diced tomatoes

Soy sauce

Sesame oil

Garlic, minced

Ginger, grated

Chili paste (or to taste)

Green onions, sliced

Tofu, cubed

Spinach or bok choy

Lime, juice

Fresh cilantro, for garnish

Vegan Tomato Ramen

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Make Vegan Tomato Ramen Recipe in just 30m. Savory chili with sweet and sour tomato flavors in a Tonkotsu broth.

Vegan Tomato Ramen Recipe

Ingredients

Ingredients

Method

Directions

Prepare the Broth

Add Tomatoes and Broth

Cook the Noodles

Add Veggies and Tofu

Combine and Serve

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