Recipe by April Viar
A steamy, slurp-worthy bowl packed with bold flavors and cozy vibes
When the weather turns chilly, there is nothing better than a hot bowl of ramen. This Rockin’ Ramen is all about ease, comfort, and building layers of flavor with minimal effort. Using Ocean’s Halo Certified Vegan Ramen Broth and Organic Ramen Noodles makes this dish quick to prepare while still tasting rich and satisfying.
Crispy tofu, garlicky kale, tender shiitake mushrooms, and spicy onions come together in a deeply comforting bowl that you can customize endlessly. Whether you keep it simple or load it up with all your favorite toppings, this ramen is guaranteed to warm you up from the inside out.
Why You’ll Love This Recipe
- Warm and Comforting – Perfect for chilly nights and cozy dinners.
- Easy to Customize – Add or swap veggies based on what you love.
- Big Flavor – Savory broth, crispy tofu, and spicy toppings shine.
- Weeknight Friendly – Simple steps with satisfying results.
Rockin’ Ramen
- Total Time: 40 minutes
- Yield: 3 servings 1x
- Diet: Vegan
Description
Cozy Vegan Ramen with Crispy Tofu and Garlicky Greens
This cozy vegan ramen features crispy tofu, shiitake mushrooms, garlicky kale, and Ocean’s Halo Certified Vegan broth and noodles. A quick, customizable bowl perfect for cold days and comforting meals.
Ingredients
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1 container Ocean’s Halo Certified Vegan Ramen Broth
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1 box Ocean’s Halo Certified Vegan Organic Ramen Noodles
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1 pack Ocean’s Halo Certified Vegan Ramen Seaweed Snacks
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1 pack extra firm tofu
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2 teaspoons neutral oil, divided
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1 tablespoon soy sauce
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1 tablespoon water
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1 (1 oz) bag dried shiitake mushrooms
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2 scallions, sliced
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1 can sweet crispy corn
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2 tablespoons chili oil
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1/4 cup cilantro leaves
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1/2 cup crispy fried onions
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1 onion, sliced into long pieces
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1 tablespoon sriracha
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4 cups kale, chopped
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4 cloves garlic, chopped
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1 teaspoon sesame oil
Instructions
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Rehydrate dried shiitake mushrooms in warm water for 30 minutes. Drain and gently squeeze out excess water. Set aside.
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Slice tofu into 8 to 12 square pieces. Heat 1 teaspoon neutral oil in a large pan and pan-fry tofu for about 5 minutes, flipping until all sides are golden and crispy.
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In a small bowl, mix soy sauce and water. Pour over tofu and allow it to absorb the liquid. Remove from heat and set aside.
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In the same pan, add kale, chopped garlic, and sesame oil. Sauté for 3 to 5 minutes until kale is bright green. Remove from heat.
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In another pan, heat 1 teaspoon neutral oil over medium heat. Add sliced onions and cook until translucent. Stir in sriracha and cook for 3 more minutes. Remove from heat.
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Heat sweet corn in a pan over medium heat for about 7 minutes.
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Prepare ramen noodles according to package directions.
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In a soup pot, add ramen broth and rehydrated shiitake mushrooms. Heat to a gentle simmer.
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Assemble bowls by placing noodles in the center, ladling broth over top, and adding tofu, kale, corn, mushrooms, and spicy onions.
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Garnish with crispy fried onions, scallions, chili oil, cilantro, and seaweed snacks. Serve hot.
Notes
Prepare all toppings before assembling for smooth workflow.
Do not overcook the kale to keep it vibrant and tender.
Adjust spice level with more or less chili oil and sriracha.
Swap in your favorite vegetables to make it your own.
Nutrition info is approximate.
- Prep Time: 20 minutes
- Cook Time: 20 minutes
- Category: Main Dish, Soup
- Method: Stovetop
- Cuisine: Asian-Inspired
Nutrition
- Serving Size: 1 Bowl (1/3 of recipe)
- Calories: 520kcal
- Sugar: 7g
- Sodium: 980mg
- Fat: 26g
- Saturated Fat: 3g
- Unsaturated Fat: 23g
- Carbohydrates: 55g
- Fiber: 7g
- Protein: 18g
