This vegan ramen noodle bowl is my go-to vegan dinner when I want something cozy, restaurant-worthy, and ready in about 40 minutes. Crispy glazed teriyaki tofu, seared bok choy, delicate enoki mushrooms, and spicy noodles all come together in one bowl that looks way more impressive than the effort it takes.
The star of this vegan ramen noodle bowl, besides the tofu obviously, is the sauce. Rice wine vinegar, sesame oil, red chili flakes, maple syrup, soy sauce, garlic, and ginger bring everything together with a sweet, spicy, savory flavor that coats every bite.
Why This Vegan Ramen Noodle Bowl Works
For the tofu, I marinated mine in spicy pickle brine, trust me on this, then sautéed it with cornstarch, garlic powder, and soy sauce until it was browned and crispy. Then I hit it with Trader Joe’s Soyaki at the end and let it glaze on low heat. The result is sticky, caramelized tofu cubes that are crunchy on the outside and tender inside.
The ramen is just a spicy packet, nothing fancy. I used half the seasoning packet and half teriyaki sauce to bring the heat down to a tolerable level. It’s a shortcut and I’m not sorry about it.
And if you’ve never tried enoki mushrooms, this is your sign. They’re delicate, slightly crunchy, and only need about a minute in the pan. Look for them at your local Asian market. They’re usually right next to the shiitake and oyster mushrooms, and they cost a couple of dollars for a big pack. They exceeded my expectations, and I think they’ll surprise you too.
What You’ll Need for This Vegan Ramen Noodle Bowl
For the bowl:
- 1 14-ounce block extra-firm tofu, pressed and cubed
- 1/2 cup Trader Joe’s Soyaki or another teriyaki sauce, divided
- 2 to 3 baby bok choy, halved
- 1 packet spicy ramen noodles
- 4 ounces enoki mushrooms
- 1 tablespoon sesame seeds, for serving
- 2 green onions, sliced
- 1 tablespoon olive oil, for cooking
For the sauce:
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili flakes
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic, minced
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ginger powder
For the optional tofu marinade:
- 1/2 cup spicy pickle brine
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
How to Make This Vegan Ramen Noodle Bowl
- Mix together all the sauce ingredients in a small bowl and set aside.
- Slice the bok choy in half and heat a frying pan with olive oil over high heat. Sear the bok choy until slightly browned on both sides, then pour in some of the sauce and reduce the heat to medium-low. Let the sauce reduce and glaze the bok choy. Remove it from the pan but leave the remaining sauce.
- Add the enoki mushrooms to the same pan with the remaining sauce. Cook for about 1 minute only. They’re very delicate and don’t need long. Remove and set aside.
- Bring a small pot of water to a boil and cook the ramen noodles according to the package directions.
- If using the pickle brine, marinate the pressed tofu for 20 minutes, then drain and pat it dry. Toss the tofu with the cornstarch, garlic powder, and soy sauce. Sauté it in a hot pan with some of the olive oil until browned and crispy. Add 1/4 cup Soyaki and reduce the heat to low, stirring until glazed.
- Drain the ramen and toss it with half of the seasoning packet and the remaining 1/4 cup Soyaki.
- Assemble your vegan ramen noodle bowl with the noodles, tofu, bok choy, and enoki mushrooms. Top with sesame seeds and sliced green onions.
Tips for the Perfect Vegan Ramen Noodle Bowl
- Pressing the tofu for at least 20 minutes makes a huge difference in how crispy it gets. Wrap it in a clean towel and put something heavy on top.
- The spicy pickle brine marinade sounds weird, but it adds an incredible tangy kick to the tofu. If you don’t have pickle brine, just marinate it in soy sauce and sriracha.
- Enoki mushrooms cook in under a minute. Don’t overcook them or they can get slimy.
- If you can’t find enoki mushrooms, shiitake or oyster mushrooms work well as a substitute. Just cook them a bit longer.
- Adjust the spice level by using more or less of the ramen seasoning packet. Mixing it with teriyaki sauce is a good hack for toning down the heat.
If you want another easy Soyaki dinner, try this Soyaki tofu fried rice with sesame broccoli. For a fresh option with the same sweet-savory tofu, make these teriyaki tofu rainbow rolls with Thai peanut dipping sauce.
FAQ
What are enoki mushrooms?
Enoki mushrooms are long, thin, white mushrooms with small caps. They have a mild flavor and a slightly crunchy texture. You can find them at Asian grocery stores, and they’re becoming more common in regular supermarkets. They cook in under a minute and are great in soups, stir-fries, and noodle bowls.
How do I make crispy tofu?
The key is pressing out the moisture first, then coating the tofu in cornstarch before cooking. Cook it in a hot pan with oil and don’t move it around too much. Let each side get golden and crispy before flipping. Adding sauce at the end over low heat creates a sticky glaze without making it soggy.
Can I use a different type of noodle?
Absolutely. This vegan ramen noodle bowl works with almost any noodle. Rice noodles, soba noodles, udon, or even spaghetti would work. The ramen packet is a shortcut, but you can also cook your noodle of choice and toss it with soy sauce, sesame oil, and chili flakes.
Can I make this vegan ramen noodle bowl gluten-free?
Yes. Swap the ramen for rice noodles and use gluten-free soy sauce or tamari. Check the teriyaki sauce label as well, because not every brand is gluten-free.
Spicy Ramen Noodle Bowl with Teriyaki Tofu, Bok Choy and Enoki Mushrooms
Ingredients
For the bowl:
- 1 14-ounce block extra-firm tofu pressed and cubed
- 1/2 cup Trader Joe's Soyaki or another teriyaki sauce, divided
- 2 to 3 baby bok choy halved
- 1 packet spicy ramen noodles
- 4 ounces enoki mushrooms
- 1 tablespoon sesame seeds for serving
- 2 green onions sliced
- 1 tablespoon olive oil for cooking
For the sauce:
- 2 tablespoons rice wine vinegar
- 1 teaspoon sesame oil
- 1/2 teaspoon red chili flakes
- 1 tablespoon maple syrup
- 2 tablespoons soy sauce
- 2 cloves garlic minced
- 1 teaspoon minced fresh ginger or 1/2 teaspoon ginger powder
For the tofu marinade (optional):
- 1/2 cup spicy pickle brine optional
- 1 tablespoon cornstarch
- 1/2 teaspoon garlic powder
- 1 tablespoon soy sauce
Instructions
- Mix together all the sauce ingredients in a small bowl and set aside.
- Slice bok choy in half. Heat a frying pan with olive oil on high heat. Sear bok choy until slightly browned on both sides, then add sauce and reduce heat to medium-low. Let it glaze, then remove from pan.
- Add enoki mushrooms to the same pan with leftover sauce. Cook for about 1 minute only. Remove and set aside.
- Bring a small pot of water to a boil and cook ramen noodles according to package directions.
- If using the pickle brine, marinate the pressed tofu for 20 minutes, then drain and pat dry. Toss the tofu with the cornstarch, garlic powder, and soy sauce. Sauté it in a hot pan with some of the olive oil until browned and crisp. Add 1/4 cup Soyaki and reduce the heat to low, stirring until glazed.
- Drain the ramen and toss it with half of the seasoning packet and the remaining 1/4 cup Soyaki.
- Assemble your bowl: noodles on one side, tofu, bok choy, and mushrooms on the other. Top with sesame seeds and green onions.
