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Tofu Ramen Bowls
5 from 30 votes

Tofu Ramen Bowls

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.

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

Ingredients

  • 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

Instructions

RAMEN INSTRUCTIONS
    Cup of Yum
  1. 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.
  2. Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
  3. Add vegetable broth, tomato paste, soy sauce, and Sriracha.
  4. Simmer, covered, on medium-low heat for 10 minutes.
  5. While the soup simmers, prep your choice of toppings and cook your noodles.
  6. 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.
  7. 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.
  8. 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.
  9. 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
  1. 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
  1. 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.
  2. Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
  3. Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
  4. Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
  5. 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.

Nutrition Information

Calories 368kcal (18%) Carbohydrates 64g (21%) Protein 19g (38%) Fat 6g (9%) Saturated Fat 1g (5%) Fiber 4g (16%) Sugar 11g (22%)

Nutrition Facts

Serving: 4 servings

Amount Per Serving

Calories 368

% Daily Value*

Calories 368kcal 18%
Carbohydrates 64g 21%
Protein 19g 38%
Fat 6g 9%
Saturated Fat 1g 5%
Fiber 4g 16%
Sugar 11g 22%

* Percent Daily Values are based on a 2,000 calorie diet.