A Comforting Bowl of Vegan Instant Pot Noodles
My Favorite is Vegan Instant Pot Noodles and I never imagined how much comfort a bowl of Vegan Instant Pot Noodles could bring until I created this recipe. It’s one of those dishes that became a go-to in my kitchen because it’s quick, easy, and packed with flavor. As someone who’s always juggling work and family, I needed a meal that didn’t compromise on taste or nutrition. That’s when Vegan Instant Pot Noodles came to life. It’s perfect for those busy weeknights when you want something hearty but don’t have much time.
The Inspiration Behind This Recipe
The inspiration for these Vegan Instant Pot Noodles came from my love for ramen and the desire to make it plant-based and healthier. I wanted something light yet filling, with a broth that’s rich in umami and veggies that add both texture and nutrition. Using the Instant Pot makes it so convenient – it takes all the effort out of cooking while locking in flavor. And of course, adding crispy tofu on top was a must! The crunchiness of the tofu, mixed with the soft noodles and warm broth, creates a satisfying contrast.
Quick and Easy, Perfect for Anyone
What I love most about these Vegan Instant Pot Noodles is how simple they are to prepare. Whether you’re a college student living in a dorm, a busy professional, or someone new to plant-based eating, this recipe fits effortlessly into your routine. You can customize it too, swapping ingredients based on what you have on hand. Sometimes I use spinach or bok choy for an extra veggie boost, or I’ll add a dash of chili oil when I’m craving something spicy. It’s one of those dishes that always feels just right, no matter how you tweak it.
A Deliciously Balanced Meal
When I sit down with a bowl of Vegan Instant Pot Noodles, I know I’m getting a balanced, wholesome meal. The noodles and broth offer comfort, while the carrots, cilantro, and sesame seeds add a fresh crunch. The tofu brings in plant-based protein, making it a complete meal. Every spoonful is a reminder that vegan food can be both delicious and nutritious without being complicated. It’s a recipe that I come back to over and over again, and I hope it becomes a staple in your kitchen too.
Table of Contents
Chef’s Notes-Vegan Instant Pot Noodles
- You can prepare the tofu and veggies in advance to save time. Simply bake the tofu cubes the night before or use pre-baked tofu from the store.
- This recipe is highly versatile. Feel free to swap or add more veggies like spinach, bok choy, or snap peas for extra nutrients.
- For the best crispy tofu, pat dry the tofu before baking. You can also toss it in a little cornstarch to get that extra crunch.
- When adding the ramen, don’t let it sit in the hot broth for too long after cooking, or it may become too soft. Serve immediately for the best texture.
- To give your broth more depth, consider adding a small piece of kombu (dried seaweed) during the broth cooking process. Remove it before serving.
- Since tamari and vegetable stock already have salt, taste the broth before adding more salt to avoid over-seasoning.
- Add a dash of soy sauce or a spoonful of miso paste before serving to enhance the umami flavor of the broth.
Vegan Instant Pot Noodles
Dive into a bowl of these easy Vegan Instant Pot Noodles! With a rich, flavorful broth, crispy tofu, and crunchy toppings, this dish is a game-changer for quick, healthy dinners. Perfect for college students, busy professionals, or anyone looking for a delicious, plant-based meal. Ready in just 35 minutes, this recipe is your new go-to for a satisfying and nutritious dinner.
4
bowls10
minutes25
minutes350
kcal5
minutes40
minutesKeep the screen of your device on
Ingredients
- Base Ingredients
1 tsp neutral-flavored oil such as canola or vegetable oil
2 cloves garlic finely chopped
1/4 cup red onion thinly sliced
1/4 cup shiitake mushrooms sliced
Pinch salt
2 cups vegetable stock
1 tbsp tamari or low-sodium soy sauce
1/4 cup red bell pepper thinly sliced
1 dried ramen noodle square
- Toppings
1/4 cup shredded carrot
Fresh cilantro leaves
Black sesame seeds
1/2 cup baked tofu cubes
Directions
- Sauté Aromatics – add the oil and minced garlic along with a pinch of salt. Sauté for about 1 minute until the garlic starts to turn golden.
- Cook Vegetables – Add the thinly sliced red onion to the pot and cook until it becomes translucent. Then add the sliced shiitake mushrooms and cook for an additional 3 minutes until they soften and release some moisture.
- Pot Noodles Open the lid and add the dried ramen noodles. Seal the lid again and cook for another 3 minutes.
- Garnish and Serve – Top each bowl with shredded carrot, fresh cilantro leaves, black sesame seeds, and baked tofu cubes.
Equipment
- instant pot
- chef’s knife
- cutting board
- baking sheet
- measuring cups and spoons
Nutrition Facts
- Calories: 350kcal
- Carbohydrates: 45g
- Protein: 12g
- Fat: 12g
- Saturated Fat: 1g
- Cholesterol: 0mg
- Sodium: 600mg
- Potassium: 400mg
- Fiber: 5g
- Sugar: 6g
- Vitamin A: 120IU
- Vitamin C: 60mg
- Calcium: 10mg
- Iron: 15mg
FAQ-Vegan Instant Pot Noodles
Can I use a regular pot instead of an Instant Pot?
Yes, you can make this dish on the stovetop. Simply sauté the veggies in a large pot, add the broth and tamari, and let it simmer for 10 minutes. Then, add the noodles and cook according to the package instructions.
What can I use instead of ramen noodles?
You can use other noodles like udon, soba, or rice noodles. Just be mindful of their cooking times and adjust accordingly.
How can I make the broth thicker?
To thicken the broth, mix a tablespoon of miso paste or cornstarch with a bit of cold water and stir it into the broth before adding the noodles.
Can I make this dish gluten-free?
Yes, substitute the ramen noodles with gluten-free noodles, and make sure to use tamari or coconut aminos instead of soy sauce.
How long can I store leftovers, and how should I reheat them?
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, use the stovetop or microwave, adding a splash of water or broth to loosen the noodles before heating.
