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There’s a broke college student in each of us who loves the convenience and comfort of cheap store-bought ramen packets. Yet the responsible adult in us knows that a block of ramen noodles alone does not a complete meal make.

This restaurant-style vegan ramen is for the grown-up within. It uses an umami-rich, semi-homemade broth, plus colorful veggies and crispy tofu, to upgrade those beloved packets to a luxurious homemade meal. This dish may be impressive, but it takes less than an hour to cook, requires zero fancy techniques, and is virtually foolproof. Let’s jump in!

When it comes to the noodles in the store-bought packets, the answer is yes, they are most likely vegan. To be completely sure, read the ingredients list. The seasoning pouch in the packet, on the other hand, does usually contain some meat, fish or dairy elements.

Alexandra Shytsman for Taste of home

Alexandra Shytsman for Taste of home

This is the secret to good tofu! If you don’t have a tofu press, drain the tofu and place it on a plate. Then top it with another plate or small cutting board, and weigh it down with something heavy, like jars or cans. Set aside for 15 minutes, periodically draining off the water that pools in the plate.

Alexandra Shytsman for Taste of home

Meanwhile, heat 1 tablespoon of the oil in a medium heavy-bottomed pot over medium heat. Add the garlic, ginger and chili flakes, and cook for 30 seconds, just until fragrant. Then add the broth. Cover with a lid, bring to a boil and simmer gently for 10 minutes. Then add the non-dairy milk, return to a boil and turn the heat off.

In a small bowl, whisk together the miso, tahini, soy sauce and sesame oil. Add the mixture to the broth and whisk to dissolve. Keep the broth warm on the stove.

Alexandra Shytsman for Taste of home

Cut the tofu into eight slabs and lay them out on the cutting board. Season the top-facing side with salt and pepper.

Heat the remaining 2 tablespoons of oil in a large nonstick skillet over medium heat. Arrange the tofu in a single layer seasoned side down, then season the top-facing side. Cook undisturbed until the tofu is deeply golden on the bottom, 5 to 7 minutes. Then flip and cook the other side. Transfer all the tofu to a plate.

Alexandra Shytsman for Taste of home

Return the skillet to medium heat. Add the mushrooms and season with pinches of salt and pepper. Cook until golden around the edges, stirring occasionally, about 8 minutes.

Alexandra Shytsman for Taste of home

Finally, cook the noodles according to the package directions. Then drain and rinse under running water. While the noodles are cooking, slice the tofu into strips.

To serve, divide the noodles among four bowls. Then divide the broth and top the bowls with the tofu, mushrooms, corn, scallions and sesame seeds. Serve immediately.

Fresh ramen noodles—found in the refrigerated section of the supermarket—are the best choice for ramen. If you can’t find them, any dried ramen noodles will do.

If you want to go rogue with this recipe, swap out or add different vegetables to the mushrooms and corn. Use sauteed zucchini, blanched bok choy or broccoli, thin stands of raw carrot, shelled edamame or enoki mushrooms.