Is there a more perfect food than ramen? We think not. We’re kicking up the flavor with this bomb-ass soup that’s a whole lot more than curly noodles and broth.


for the tofu and broccoli

  • splash of oil + spray oil
  • 1 block extra-firm tofu, cut into slices
  • 1 bunch baby broccoli, chopped
  • 2 cloves of garlic, sliced thin

for the cabbage

  • ¼ of a red cabbage, sliced
  • drizzle of toasted sesame oil
  • pinch of salt and pepper
  • 2 packages of your favorite vegan ramen

to serve

  • 1 can of baby corn, drained and rinsed
  • 1 lb or 300 grams of baby spinach, steamed and drained

to garnish

  • red jalapeno, sliced
  • nori sheet, cut into quarters
  • black and white sesame seeds
  • fresh cilantro


for the tofu and broccoli

  1. Heat skillet over medium-high heat. When skillet is hot, add oil.
  2. Add slices of tofu, and spray top with oil. When tofu browns, flip to brown other side.
  3. Move tofu for the one side of the skillet, in the free space add broccoli and garlic. Add water to broccoli side to steam. Keep stirring and moving the broccoli for the next couple minutes.
  4. When the tofu is brown and finished, remove from skillet.
  5. Give the broccoli a stir and add a splash of water to deglaze the pan.
  6. After another minute of stirring the broccoli, remove from the pan.

for the cabbage

  1. Clean out any leftover bits from the skillet, and heat up again. Add the cabbage to skillet and a drizzle of toasted sesame oil. Season with a pinch of salt and pepper and stir.
  2. Keep the cabbage moving, stirring every minute or so for a total of 8 minutes.
  3. Remove from heat and set cabbage on separate plate with broccoli and tofu.

Cook ramen according to the package instructions, boiling the noodles and adding spice packets to make broth.

to serve and garnish

  1. Add broth to bowl and desired amount of noodles. Top with cabbage, broccoli, baby corn, tofu and spinach.
  2. Garnish with jalapeno, nori, sesame seeds, and cilantro.

One of the beautiful things about ramen is its versatility. We’re grilling and steaming, seasoning and searing—basically adding as much nutrient-packed veg as we can. Feel free to follow along, or choose your own adventure with whatever vegetables you have on hand.

A bamboo steamer basket is one of our favorite tools in the kitchen. It’s simple to use, easy to clean, and it fits so perfectly into the process of cooking ramen. You’ve got your water boiling to seam the spinach, and after the spinach is done, remove the basket and boom, your noodles go right in.

Derek Sarno, the mushroom whisperer

We love tofu in our ramen as a great way to add filling, flavorful protein. Tofu with a dry rub of seasoning, pan seared, and sitting in an umami-rich broth surrounded by lots of fresh herbage is our idea of a wicked good time.

Hungry for more? Sign up at Veganuary (click on the logo below) for daily wicked healthy recipes, tips and resources, delivered straight to your inbox!

Veganuary and Wicked Healthy

Did you make this recipe?

Tag @wickedkitchenfood on Instagram and hashtag it #wickedkitchen.

Want more inspiration? Subscribed to The Wicked Kitchen YouTube Channel!

Other delicious recipes:

Search our Recipes