We're using a cup of Right Foods vegan ramen noodles and adding vegan "pork" crumbles, an egg made from tofu, corn, green onions, seaweed, and microgreens. This healthy ramen noodle bowl is packed full of protein and nutritious veggies!
There are four components to this dish: the noodles, the "pork," the "egg," and the veggies. Let's dive into how to prepare each component.
Prepare a cup of Right Foods miso ramen according to package instructions, then draining the water. Add soy sauce and half of the miso seasoning packet, mixing into the noodles to coat them in flavor.
Next, to make the vegan pork, rehydrate your favorite textured vegetable protein crumbles. Add to a pan over low heat with garlic, ginger paste, soy sauce, and maple syrup. Heat until the crumbles are warm and have soaked up all the sauce.
To make the mock egg, cut extra firm tofu into two 1-inch thick blocks. Cut into an oval shape and scoop out a hole in the center where the yolk would go. Combine cornstarch, turmeric, salt, and water in a small saucepan and whisk for a couple minutes until thickened. Spoon this into the hole in the "egg" to look like a yolk.
Plate your mazeman ramen bowl by adding noodles, vegan "pork," the beautiful "egg" you just made, corn, microgreens, green onions, and nori into a large bowl or plate.
This is the best vegan ramen recipe for when you're craving noodles but not the broth. We especially love this dish on warm summer days.
We hope you enjoyed this vegan mazeman-inspired noodle recipe. McDougall’s Right Foods products are all vegan, non-GMO, and made with whole foods. Snap a picture and tag us on Instagram so we can see your masterpiece for ourselves!
Peruse our other amazing Dr. McDougall’s recipes on our recipe page.
Vegan Mazeman-Inspired Noodles
1 teaspoon soy sauce, low sodium
¼ cup textured vegetable protein
2 cloves garlic, chopped
1 teaspoon ginger paste
2 teaspoons soy sauce, low sodium
1 teaspoon maple syrup
Small rectangle firm or extra firm tofu, about 3 inches by 2 inches
½ tablespoon cornstarch
¼ teaspoon turmeric
Pinch of salt
2 tablespoons water
4 to 5 sheets nori, cut into small squares
3 green onions, thinly sliced
Small handful microgreens
½ cup corn
Prepare the noodles: cook the noodles according to package directions. Once they are soft and cooked drained the excess water. Add soy sauce and half of the seasoning packet, mix until noodles are coated.
Prepare the “pork”: rehydrate the textured vegetable protein according to package direction. In a medium pan add the rehydrated textured vegetable protein, garlic, ginger paste, soy sauce, and maple syrup. Cook over low heat until warmed and sauces are absorbed.
Prepare the “egg”: cut the tofu in half about 1 inch thick. Use a sharp knife to cut it into an oval and then scoop out a small hole in center. In a small pot add the cornstarch, turmeric, salt, and water. Whisk until smooth. Cook over low heat for 2 minutes or until thickened. Pour into the hole you made to create a “yolk.”
Plate the mazeman by adding all the ingredients in little sections. Garnish with extra green onions if desired.