Best 3 Easy Tofu Ramen Recipes

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Indulge in the delectable, savory flavors of Easy Tofu Ramen, a delightful plant-based twist on the classic Japanese noodle dish. This recipe showcases the versatility of firm tofu, transforming it into tender, protein-packed slices that soak up the rich, flavorful broth. Accompanied by a medley of vegetables like crisp bok choy, vibrant carrots, and earthy mushrooms, this ramen bowl is a symphony of textures and colors. The homemade broth, infused with a blend of aromatic ginger, garlic, and umami-rich soy sauce, elevates the dish to new heights. Topped with a soft-boiled egg, sliced green onions, and a sprinkling of nori, this Easy Tofu Ramen is a culinary masterpiece that will tantalize your taste buds and leave you craving for more. In addition to the main recipe, this article also includes variations to cater to different dietary preferences and allergies. Discover a gluten-free version that uses tamari sauce and rice noodles, ensuring celiacs and gluten-sensitive individuals can savor this delightful dish. For those following a vegan lifestyle, there's an egg-free option that swaps out the soft-boiled egg for a dollop of creamy avocado, adding a luscious texture and a boost of healthy fats. Dive into the world of tofu ramen today and embark on a culinary journey filled with flavor, nourishment, and endless possibilities.

Here are our top 3 tried and tested recipes!

EASY VEGAN RAMEN



Easy Vegan Ramen image

Amazing, 10-ingredient vegan ramen made with 1-pot mushroom broth, crispy tofu, and miso-roasted vegetables. A hearty, satisfying, and delicious plant-based meal.

Provided by Minimalist Baker

Categories     Entree     Soup

Time 3h

Number Of Ingredients 14

1 Tbsp grape seed or avocado oil
5 cloves garlic, roughly chopped ((5 cloves yield ~2 1/2 Tbsp or 18 g))
1 3-inch piece ginger ((peeled and diced))
1 medium yellow onion ((coarsely chopped))
6 cups vegetable stock (DIY or store-bought)
2 Tbsp tamari or soy sauce ((plus more to taste))
0.5 ounces dehydrated shiitake mushrooms
1 Tbsp white or yellow miso paste
1 tsp toasted sesame oil ((for flavor // plus more to taste))
8 ounces ramen noodles*
1/2 cup chopped green onion ((for garnish))
10 ounces extra-firm tofu ((flash "fried"*))
Miso-glazed carrots*
Miso-glazed baby bok choy*

Steps:

  • Heat a large pot over medium-high heat.
  • Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
  • Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
  • Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
  • Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
  • Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
  • When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
  • NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
  • Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
  • To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
  • Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

Nutrition Facts : ServingSize 1 serving, Calories 340 kcal, Carbohydrate 41.6 g, Protein 9.3 g, Fat 14.2 g, SaturatedFat 5.1 g, Sodium 1903 mg, Fiber 3.6 g, Sugar 3.1 g

TOFU RAMEN BOWLS



Tofu Ramen Bowls image

These vegan Tofu Ramen Bowls are big on flavor and packed with veggies! Mix and match toppings for your perfect bowl of ramen soup!

Provided by Jenn Laughlin - Peas and Crayons

Categories     Main Dish     Soup

Time 30m

Number Of Ingredients 19

1 TBSP light sesame oil or avocado oil
5 oz chopped shitake mushrooms (or baby portobella mushrooms)
6-8 scallions (, thinly sliced (whites + greens separated))
6 cloves garlic (, peeled, smashed, and minced)
2-3 tsp fresh minced/grated ginger
8 cups low-sodium vegetable broth
3-4 TBSP tomato paste ((for a richer broth; optional))
3 TBSP Sriracha ((adjust based on spice preference))
3-4 TBSP low-sodium soy sauce
8-10 ounces uncooked ramen noodles ((see notes))
1 pkg extra firm tofu ((14 oz))
1 TBSP cornstarch
1 TBSP oil ((olive or avocado oil are my go-to))
salt and pepper (to taste)
1-2 jalapeños (, sliced thin)
1-2 baby bok choy (, slice in half vertically then into ribbons)
1 small zucchini squash (, spiralized or julienned)
2 carrots (, spiralized or julienned)
see blog post for more topping ideas

Steps:

  • Bring a large pot to medium-high heat with a TBSP of oil. Add mushrooms and the white portions of the chopped green onion. If adding bok choy, add the chopped white portions here as well, saving the shredded greens for topping.
  • Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
  • Add vegetable broth, tomato paste, soy sauce, and Sriracha.
  • Simmer, covered, on medium-low heat for 10 minutes.
  • While the soup simmers, prep your choice of toppings and cook your noodles.
  • For a thicker ramen broth where the noodles soak up some of the broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
  • For tender carrot and zucchini noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
  • Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust spices and seasoning to taste.
  • Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!
  • For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings.
  • Drain water from tofu package. Slice the block of tofu into 2 rectangular planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
  • Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
  • Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
  • Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
  • Arrange the coated tofu spaced on the parchment lined sheet. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy. Add with toppings to ramen bowls just before serving.

Nutrition Facts : Calories 368 kcal, Carbohydrate 64 g, Protein 19 g, Fat 6 g, SaturatedFat 1 g, Fiber 4 g, Sugar 11 g, ServingSize 1 serving

TOFU AND MUSHROOM RAMEN



Tofu and Mushroom Ramen image

Good for college kids trying to impress somebody or a quick family meal. Can be made in one pot, so that's nice. Save the ramen seasoning and make a really unhealthy dip with sour cream or Greek yogurt for later. Serve with Sriracha and soy sauce on the side.

Provided by Chef Lomax

Categories     Ramen Noodles

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 (8 ounce) package mushrooms, chopped
½ (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 tablespoon butter
1 medium shallots, minced
6 cups water
2 tablespoons red miso paste
1 tablespoon chicken soup base (such as Better than Bouillon®)
4 (3 ounce) packages ramen noodles (flavor packets discarded)
1 bunch green onions, chopped
2 medium carrots, julienned

Steps:

  • Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  • Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  • Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  • Distribute mushrooms and tofu amongst 4 bowls.
  • Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  • Garnish each bowl with green onions and carrots.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.7 g, Cholesterol 8.6 mg, Fat 16.5 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 1275.1 mg

Tips:

  • Use high-quality tofu. Extra-firm or firm tofu is best for ramen because it holds its shape well and absorbs the broth's flavor.
  • Press the tofu before cooking. This helps to remove excess water and makes the tofu more flavorful.
  • Marinate the tofu. Marinating the tofu in a mixture of soy sauce, mirin, and sake adds extra flavor.
  • Cook the tofu until it is golden brown. This gives the tofu a slightly crispy texture and helps to lock in the flavor.
  • Use a flavorful broth. The broth is the key to a great bowl of ramen, so use a broth that is rich and flavorful.
  • Add your favorite toppings. Ramen is a customizable dish, so feel free to add your favorite toppings, such as vegetables, eggs, and meat.

Conclusion:

Tofu ramen is a delicious and easy-to-make meal that is perfect for a quick lunch or dinner. With a few simple ingredients and a little bit of time, you can create a bowl of ramen that is sure to satisfy your cravings. So next time you're looking for a quick and easy meal, give tofu ramen a try.

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