Vegan Ramen Recipe with Chilli and Tofu

Spicy tofu ramen

  • serves 4
  • Easy

Nothing is more comforting than a warming bowl of ramen. This chilli tofu version is vegan and low-cal, plus it packs in loads of fresh flavours


Try this recipe for chilli tofu ramen, then check out our tofu katsu curry, tofu piccata, stir-fried tofu noodles and more tofu recipes.

Looking for more ramen recipes? Try our mushroom ramen, vegan ramen, vegetarian ramen and plenty more. 



  • dried shiitake mushrooms 25g
  • sake
  • mirin
  • soy sauce
  • garlic 1 clove, bashed
  • ginger thumb-sized piece, chopped
  • red chillies 2, 1 sliced in half, 1 finely sliced
  • winter greens (pak choy, kale or spinach) 150g, shredded
  • beansprouts 2 handfuls
  • egg-free ramen noodles 300g
  • marinated tofu 160g pack, cut into pieces
  • chilli or garlic oil
  • spring onions 2, finely sliced


  • Step 1

    Put the mushrooms, 1 tbsp each of sake, mirin and soy, the garlic and ginger, and the halved red chilli in a large pan and top up with 2 litres of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more mirin and soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.

  • Step 2

    Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Add a few dots of chilli oil, and scatter with spring onions and sliced chilli, to serve.

Try more vegan recipes here...

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Nutritional Information

  • Kcals 345
  • Fat 2.5g
  • Saturates 0.6g
  • Carbs 63.9g
  • Sugars 5g
  • Fibre 4.5g
  • Protein 13.6g
  • Salt 2.2g