Clean Comfort Cooking with New Morning Market

We love everything about this plant-based ramen, especially how easy it is to make! It’s filled with rice noodles, colorful (pre-cut!) organic veggies and comes together in less than 20 minutes. This recipe is great for a weeknight dinner or lunch.


Charlotte is the Creative Lead at New Morning Market and a lover of all things plant-based! She loves spending time in the kitchen and creating nourishing meals that anyone can enjoy – whether you’re vegan or not!



Easy Plant-Based Ramen Bowl


  • 1 block firm tofu (we love local tofu by The Bridge!)
  • 1 tbsp. avocado oil 
  • 1-2 garlic cloves, roughly chopped 
  • 1 package Fresh-cut Organic Ramen Topper Veggie Mix by our Produce Department 
  • 1 32 oz. carton Ocean’s Halo Pho Broth 
  • 1 package gluten-free rice ramen (we used 2 blocks of Lotus Foods Brown Rice & Millet Ramen)
  • Optional garnishes: fresh cilantro, scallion, sriracha and Ocean’s Halo Shichimi Togarashi seasoning 



Step 1

Drain tofu. Wrap block in a clean tea towel and place on a plate; cover with a flat, heavy object (like a cast iron frying pan!). Allow tofu to press for at least 15 minutes, then cut into 1 inch cubes.

Step 2

Meanwhile, heat avocado oil in a large pot over medium heat. Once hot, add chopped garlic and cook until fragrant. 


Step 3

Stir in Ramen Topper Veggie Mix and saute for about 3 minutes with salt & pepper, stirring frequently.

Step 4

Add broth to pot and bring the soup to a boil. Add cubed tofu to the pot then lower the heat to simmer. Let it cook until veggies start to soften to your preference (this was about 10 minutes for me). 

Step 5

Meanwhile, cook ramen noodles according to the package in a separate pot. Drain. 

Step 6

Portion cooked noodles into bowls, ladle soup mixture, add toppings of your choice and enjoy! 

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