Vegan Ramen, featuring Ocean’s Halo Organic Ramen Noodles, Ramen Noodles, and Shichimi Togarashi (7 spice).

Ingredients (serves 4)

1 carton of Ocean’s Halo Organic Ramen Broth

4 cakes of Ocean’s Halo Organic Ramen Noodles

1/4 cup of Ocean’s Halo Soy-free Teriyaki Sauce

Ocean’s Halo Organic Shichimi Togarashi

Vegetables of choice – we used: Bok choy, Shitake mushrooms, carrots, green onion

Protein: 2 pack of extra firm tofu


  1. Marinate tofu (or protein of choice): add 1/4 cup of Ocean’s Halo Teriyaki Sauce to a container and submerged diced tofu in the sauce and let marinate for at least 30 mins.
  2. Warm broth: Heat Ramen Broth in a saucepan over medium heat until warm.
  3. Cook noodles: Bring 2 cups of water per noodle package to a boil. (skip to steps 4 & 5 – cook veggies and protein while the water boils)
  4. Sauté Vegetables: Saute vegetables in oil until browned and cooked.
  5. Cook the teriyaki tofu:  Add 1 tsp oil to the pan and sauté marinated tofu on both sides until golden brown.
  6. Add contents of noodle packages to the boiling water, then remove from heat. Let sit for 3-4 minutes or until tender. Drain.
  7. Assemble ramen: Add your noodles, and broth to bowls, and then add vegetables and protein on top. Top with Organic Shichimi Togarashi for a kick!
  8. Enjoy!