Spicy Tomato Ramen, Vegan

This spicy tomato ramen is immensely flavoursome. The broth is packed with robust tomato, briny kombu, and enough chilli to give it gorgeous warmth. I’ve kept the toppings in keeping with the original bowl; fresh bok choy, crunchy beansprouts, charred courgettes (or squash), juicy charred cherry tomatoes, garlic crisps, and, saving the best ’til last … char siu tofu. Yup, that’s right. Salty, sweet, and oh-so-good.

Introducing: The ramen dish that started my obsession with Japanese food. Spicy tomato ramen is a non-traditional recipe, but don’t let that put you off. The fiery, rich, salty, and umami-crammed broth is just as tasty as shoyu ramen or tantanmen ramen (one of my most popular recipes).

I first came across tomato ramen in San Diego, California. Having spent the evening looking for vegan restaurants, I settled on The Yasai, an all-vegan Japanese eatery in Little Italy (ironic, I know). The sushi was mouth-wateringly good, but the triple tomato ramen made an unforgettable impact — I ordered a second portion for the drive back to Los Angeles. Ever since that moment, I knew I had to recreate the unique flavours in my kitchen.

And boy did I succeed. This is THE definitive copycat recipe for The Yasai triple tomato ramen.

If you love ramen, jump on this recipe STAT. It might just rock your world.

🍜 Spicy Tomato Ramen Ingredients

You need to know two things: First, this kind of otherworldly flavour doesn’t come easily; and secondly, it’s all worth it.

This spicy tomato ramen has a good number of ingredients … But each element contributes a new level of piquancy and sophistication on the palate.

The lists below will help you understand how each ingredient works together to build up the layers of flavour. Plus, they also double as shopping lists!

For the Vegan Spicy Tomato Ramen Broth

Ramen broth (or dashi, as it’s called in Japanese) is the heart and soul of a good bowl of ramen. It adds unbelievable amounts of flavour to our noodles and is comforting to slurp down once everything else has been devoured.

Vegan ramen broth may sound like a contradiction. Ramen broth often has pork or chicken broth. But the secret is — ramen doesn’t need those things for flavour. This vegan ramen dashi, made with kelp, tomatoes, and spices, is rich, deep, umami-packed, and complex.

• Canned plum tomatoes form the hearty base of this vegan ramen dashi (broth). Use the best quality tomatoes you can get your hands on; flavour matters.
• Dashi kombu is an edible kelp used for adding a savoury, salty, and subtly sweet taste to ramen broth. It’s high in natural MSG!
• Red chilli powder adds the tongue-tingling spice we want. Look for unadulterated pure ground chilis; I use Indian chilli powder.
• Smoked paprika is earthy, sweet, and you guessed it — smoky. It adds unmistakable depth to the vegan ramen.
• Chilli sauce, known in Japan as rayu, intensifies the spicy notes and adds a boost of slight sourness. Use mild to extra strong as per your preference.
• Tomato puree adds a tangy tomato flavour notably distinct from canned tomatoes.
• Light soy sauce provides a salty richness to the vegan ramen broth.

You’ll also need some classic ramen noodles. There’s no ramen without noodles!

Ingredients for Vegan Tofu Char Siu

Now this is the part I’m BEYOND excited to talk to you about. This is undoubtedly a showstopper of a vegan ramen topping — packed with flavour that melds incredibly well with the tomato-rich ramen broth.

To achieve the authentic flavour of char siu, you’re going to need a good number of ingredients. Don’t worry, it’s not to feel overwhelmed — you can prepare the tofu char siu ahead of time to make the whole process easier.

Plus, most of these components are pantry staples, with only one or two specialist items.

• Extra firm tofu gives us that meaty taste (that would be pork in the original recipe). You can use homemade tofu or storebought tofu — just make sure it’s pressed for ultimate firmness and the best texture.
• Sugar helps the marinade to caramelize. I love using cane sugar or brown sugar for extra deep flavour, but white sugar is fine too.
• Chinese five spice is sweet, bitter, sour, salty, and savoury all at once. The aromatic spices build so much depth in the char siu tofu. I usually opt for store-bought.
• Sesame oil helps to char the outer layers of the tofu while also providing nuttiness.
• Rice vinegar adds a touch of tang to counterbalance the sweetness.
• Black pepper provides citrusy undertones to the spice.
• Ginger garlic paste makes the paste thicker and adds a punchy note.
• Maple syrup makes the coating glossy, sweet, and sticky. Honey is the traditional ingredient, but I’ve swapped it out to make the recipe 100% vegan.
• Dried shiitake powder adds extra meatiness to the tofu.
• Chilli sauce doesn’t make the char siu tofu spicy, but it does make it pleasantly warm.
• Dark soy sauce gives us a gorgeous colour and deep molasses-like savoury umami.
• Ground mustard is sharp, hot, and slightly bitter.
• Vegetarian oyster sauce again, adds a meaty flavor to the tofu. It’s often branded as mushroom stir fry sauce or vegetarian stir fry sauce.

All About Those Ramen Toppings

What is ramen without toppings?!

This vegan recipe boasts an incredible combination of toppings. There are fresh vegetables, crispy bits, and proteins, each contributing flavour. And the best part? These ingredients are all available in most grocery stores (if you don’t have them stocked already)!

• Garlic is sliced into thin strips and fried to make tiny crips that offer so much flavour.
• Bok choy is a must. Gently heat in the ramen broth and serve with a bit of crunch. Baby bok choy is my first choice.
• Courgette (aka zucchini) offers a delicately sweet bite. You can sub this for Japanese squash.
• Cherry tomatoes are vital for that triple tomato factor! They’re charred, making the flavour ultra-concentrated and juicy.
• Scallions or spring onions are a classic ramen topping.

🔄 Allergens and Ingredient Substitutions

This spicy tomato ramen recipe is 100% vegan and nut free. That means it’s also dairy free!

Unfortunately, the recipe isn’t naturally gluten free. However, there’s good news: It’s easy to adapt. To make the spicy vegan ramen gluten free, simply swap out the classic noodles with a gluten free ramen noodle alternative like buckwheat or rice (link to Amazon). You’ll also need to switch soy sauce for tamari.

Here are some toppings you can add or substitute:

• Switch courgette (zucchini) for the more traditional kabocha squash; simply roast it in the oven alongside the cherry tomatoes.
• Add sauteed mushrooms for an extra boost of meaty, earthy flavor. Any Japanese variety works!
• If you’re not vegan, add a jammy soft-boiled egg for incredible richness.
• Substitute bok choy for napa cabbage, spinach, or Chinese broccoli in a pinch.

🍅 Is Tomato Ramen Traditional?

No, tomato ramen isn’t a traditional flavour.

Japanese ramen is usually split into four iconic types of broth: shoyu, shio, miso, and tonkatsu (similar to tofu katsu curry, but in ramen form!).

The Yasai was the first time I ever encountered tomato ramen, but after doing some research, I discovered it has been sold in Japan (Specifically, Fukuoka). It’s just a modern variation.

While you might be hesitant, tomato ramen is a match made in heaven, trust me! It tastes nothing like tomato soup. The natural richness and MSG savoriness of the tomatoes marry unbelievably well with the ramen broth and toppings.

🧑‍🍳 How to Make Spicy Tomato Ramen

This spicy tomato ramen is a long recipe, but 100% achievable.

I recommend splitting the workload across two days to make it less stressful. This also allows the tofu char siu extra time to infuse with flavour.

Detailed instructions are in the recipe card below, but I advise reading through these brief steps several times before cooking to acquaint yourself with the recipe.

1. Make the tofu char siu. Mix the marinade ingredients in a bowl and slather on the tofu. Leave to marinade for at least 30 mins (up to overnight). Bake for a total of 30 minutes, spooning more marinade on while cooking.
2. Make the vegan kombu ramen dashi (broth). Add the water to a large saucepan along with the kombu. Cook over low heat and remove the kombu just before the water boils. At this stage, add all the other ingredients and continue to simmer gently. Before serving, strain the broth to remove any impurities.
3. Roast the tomatoes (for topping) for 30 minutes. Add the juices to the ramen broth.
4. Make the garlic chips by frying the slices in oil until golden brown.
5. Saute the courgette until gently browned (or cook in the oven).
6. Boil the ramen noodles in salted water until done.
7. Add the noodles, bok choy, beansprouts, sliced tofu char siu, courgette, and cherry tomatoes to a ramen bowl. Pour over broth and top with scallions/spring onions.

💡Expert Tips for the Best Spicy Tomato Ramen

This is far from instant ramen — it’s just a hug in a bowl! But, it requires a little more know-how and kitchen experience than instant noodles, so bear these expert tips in mind.

They can make the difference between an average bowl of vegan ramen that will have your whole family raving about the meal for months to come.

• Tomatoes are the heart of this recipe, so, use the best quality possible.
• Choose a kombu with white spots and DON’T rub off the dusty white powder. This is where the flavour comes from.
• Cook the ramen noodles in separate salted water to avoid the starch from the wheat seeping into your gorgeous broth.
• Let the heat of the vegan broth cook the bok choy and beansprouts so they retain a beautifully fresh and crunchy texture.

✨ This Spicy Vegan Ramen Recipe Is …

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