Tofu Ramen Bowls

Name: Tofu Ramen Bowls
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 1 TBSP sesame oil; 5 oz shiitake mushroom; 6-8 scallions; 6 cloves garlic; 2-3 tsp ginger; 8 cups vegetable broth; 3-4 TBSP tomato paste; 3 TBSP sriracha; 3-4 TBSP soy sauce; 8-10 ounces ramen noodles; 1 pkg tofu; 1 TBSP cornstarch; 1 TBSP neutral cooking oil; salt; black pepper; 1-2 jalapeños; 1-2 baby bok choy; 1 zucchini; 2 carrot; see blog post for more topping ideas

User Reviews

5

30 reviews

Excellent

Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
Servings
4 servings
Calories
368 kcal
Course
Main Course, Soup
Cuisine
Asian, American

Tofu Ramen Bowls

Reese Morris

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Tofu Ramen Bowls feature a savory vegetable broth enriched with mushrooms, garlic, ginger, tomato paste, soy sauce, and sriracha, accompanied by tender ramen noodles and a variety of fresh toppings like jalapeños, bok choy, zucchini, and carrots. Crispy baked tofu provides protein and texture contrast, enhancing the bowl's heartiness and flavor complexity.

Description

This ramen recipe starts by sautéing mushrooms, scallion whites, and optionally bok choy in sesame or avocado oil to build a fragrant base. Garlic and ginger are added last to avoid burning, then vegetable broth, tomato paste, soy sauce, and sriracha combine for a spiced and umami-rich broth. The noodles are cooked directly in the simmering broth to absorb flavor and achieve a tender bite. Fresh vegetable noodles or raw toppings like zucchini and carrots can be added for texture variation.

The crispy baked tofu, prepared separately by coating with cornstarch and oil before baking, adds a satisfying crunch and protein boost. The bowl is assembled with broth, noodles, tofu, and an array of toppings including sliced jalapeños and green scallion tops. The result is a balanced, flavorful ramen bowl that can be customized with various fresh vegetables.

Using less processed noodles without seasoning packets can offer a lighter, less salty option. Nutritional details vary according to toppings chosen.

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Ingredients

Servings

1 TBSP sesame oil light, or avocado oil
5 oz shiitake mushroom or baby portobella mushrooms, chopped
6-8 scallions , thinly sliced (whites + greens separated)
6 cloves garlic , peeled, smashed, and minced
2-3 tsp ginger fresh, minced or grated
8 cups vegetable broth low-sodium
3-4 TBSP tomato paste (for a richer broth; optional)
3 TBSP sriracha (adjust based on spice preference)
3-4 TBSP soy sauce low-sodium
8-10 ounces ramen noodles see notes, uncooked

FOR CRISPY BAKED TOFU (add 55 min to total time)

1 pkg tofu 14 oz, extra firm
1 TBSP cornstarch
1 TBSP neutral cooking oil olive or avocado oil are my go-to, generic cooking oil
salt to taste
black pepper to taste

TASTY TOPPINGS

1-2 jalapeños , sliced thin
1-2 baby bok choy , slice in half vertically then into ribbons
1 zucchini spiralized or julienned, small
2 carrot spiralized or julienned
see blog post for more topping ideas

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Instructions

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RAMEN INSTRUCTIONS

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 PLAIN TOFU

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.

FOR CRISPY BAKED TOFU

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.

Notes

Choose ramen-style soba noodles without seasoning packets for a healthier and less salty base.
Crispy baked tofu adds texture and protein, increasing prep time by about 55 minutes.
Cook noodles in the broth to concentrate flavors or separately for a thinner broth; add fresh vegetable noodles during the last minute to retain tenderness.
The recipe accommodates a variety of fresh toppings; add them raw for crunch or cooked for softness.
Nutritional values depend on specific noodle brands and toppings used; adjust as needed.