Vegan Peanut Ramen

Serves: 1   |   Meals:


  • 2 pieces garlic
  • 1 small piece ginger
  • drizzle of olive oil
  • handful of shimeji mushrooms
  • 1 cup extra firm tofu
  • 1 tbsp peanut butter
  • 2 cups vegetable stock
  • 1 portion ramen noodles
  • 1 tbsp cane sugar
  • 1 tsp rice vinegar
  • 2 tbsp soy sauce
  • 1 tsp sesame oil
  • 2 tbsp roasted peanuts
  • 1 stick green onion
  • few sprigs cilantro
  • 2 tbsp chili oil
  • 1 tbsp white sesame seeds

For a non-vegan version, make a chicken stock with a whole chicken. Use the stock for the soup and shred the chicken and use that in place of the tofu.


  1. Finely chop the garlic and ginger
  2. Heat up a medium stock pot on medium high heat. Drizzle some olive oil
  3. Add the ginger, garlic, and mushrooms
  4. Boil some water for the noodles in a separate saucepan
  5. Crumble 1 cup worth of extra firm tofu, then add to the stock pot. sauté for 5-7min
  6. Add the peanut butter followed by the vegetable stock. Stir and deglaze the pan
  7. Cook the noodles as per package instructions. Use chopsticks to loosen the noodles occasionally
  8. When the broth comes to a boil, simmer on medium for 5min
  9. In the serving bowl, add the cane sugar, rice vinegar, soy sauce, and sesame oil. Whisk to combine
  10. Pour the broth into the serving bowl
  11. When the noodles are cooked, strain out the water. Place them in the serving bowl
  12. Top the ramen with crushed roasted peanuts, fresh chopped green onion, cilantro, chili oil, and white sesame seeds