Recipe + Photos by April Viar 

It is chilly outside and that makes it the perfect time for eating a hot bowl of ramen. Ocean’s Halo’s Certified Vegan Ramen Broth and their Certified Vegan Organic Ramen Noodles make it super easy to prepare. Top your ramen with your favorite veggies and you have a delicious bowl ready to go in minutes. 

Servings: 3


  • 1 container Ocean’s Halo Certified Vegan Ramen Broth 
  • 1 box Ocean’s Halo Certified Vegan Organic Ramen Noodles
  • 1 pack Ocean’s Halo Certified Vegan Ramen Seaweed Snack
  • 1 pack of extra firm tofu 
  • 1 tsp neutral oil 
  • 1 tbsp soy sauce
  • 1 tbsp water
  • 1 oz bag of dried shiitake mushrooms
  • 2 scallions, sliced 
  • 1 can of sweet crispy corn 
  • 2 tbsp chili oil 
  • 1/4 cup cilantro leaves
  • 1/2 cup crispy fried onions 
  • 1 onion, sliced into long pieces
  • 1 tsp neutral oil (sunflower oil)
  • 1 tbsp sriracha
  • 4 cups kale, chopped
  • 4 cloves garlic, chopped 
  • 1 tsp sesame oil 


  • Rehydrate shiitake mushrooms in warm water for 30 minutes. Once hydrated, drain water and gently squeeze out the excess water. Set to the side.
  • Slice up the firm tofu into 8-12 square pieces. Add 1 tsp of neutral oil and tofu to a large pan and fry for 5 minutes. Flipping over till each side is getting crispy. In a small bowl, combine water and soy sauce. Pour the mixture over the tofu and let the tofu absorb the liquid. Remove from heat and set to the side. 
  • Using that same pan add kale, chopt garlic and sesame oil. Saute for 3-5 minutes till the kale is bright green and remove from the heat and set to the side.
  • In a pan on medium heat add 1 tsp neutral oil and sliced onions. Once onions are translucent add sriracha, mix well and cook for 3 minutes. Remove from heat and set to the side. 
  • Add a can of sweet corn to a pan on medium heat for 7 minutes. 
  • Prepare the Ocean’s Halo Organic Ramen Noodles per the directions on the box. 
  • Add a whole container of Ocean’s Halo Ramen Broth and shiitake mushrooms to a soup pan and heat on medium to a simmer. 
  • Once you have everything ready, you can start to assemble your ramen bowl.  
  • Place a twist of noodles in the center of the bowl. Ladle broth over the noodles. Lay the fried tofu pieces in the bowl. Add the garlicky kale, corn, mushrooms and sriracha onions.
  • Garnish with crispy fried onions, scallions, chili oil and a couple pieces of Ocean’s Halo Seaweed Snacks. 
  • All the flavors mixed together is an absolute delight! 


Pick whatever veggies you really like and add them to the ramen bowl. So many to choose from. If you like it spicy, jazz it up with red chili flakes, hot chili oil and raw jalapeños.