Easiest and Quickest Ramen Recipe
This is a classic comfort food dish, packed with flavour from the chilli, garlic and ginger and topped with tofu and veg for crunch. It can be made in bulk and frozen for those days where you need something instant and delicious.
Recipe Breakdown:
Ginger, Garlic & Chilli- They key ingredients for a delicious base, adding a little spice, heat and depth. You can grate the ginger or finely chop. For this recipe I finely grated the ginger and minced the garlic.
Tofu- Firm tofu works best if you want to fry before adding to the broth, however if you’re making it all in one pot, a silken tofu will also work. Top tip, save some of the crispy fried tofu to add back into the bowl just as serving as this keeps it nice and crispy.
Broth- This is just a simple stock cube and boiling water, then once mixed with the ginger, garlic and chilli, it’ll add loads of delicious flavour. If you want to make this a little bit more traditional, add finely chopped up nori sheets or a tbsp of brown miso paste.
Ramen (Noodles) – Traditionally they are the skinny wheat noodles to be classed as ramen however we’re not fussy so please use which ever noodles you can get your hands on. It’ll still be delicious whether they’re ramen, udon or even rice!
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Easy Tofu Ramen Soup
Ingredients
For the broth
- 1 tbsp sesame oil
- 1 red chilli finely chopped
- 3 cloves garlic minced
- 1 thumb sized piece of ginger grate 1/2 for the tofu, finely chop 1/2 for the broth
- 1 block firm tofu diced into cubes
- 800 ml vegetable stock simply boiled water with stock cube
For the tofu marinade
- 2 tbsp tamari or soy sauce
- 1 tbsp sesame oil
- 1 tsp cornflour (optional, only if wanting to fry)
- 2 spring onions finely chopped
- 1 clove garlic minced
- 1/2 ginger *the grated 1/2*
To Top
- 2 spring onions
- 120 g ramen noodles
- 5 tenderstem
- 1 tsp sesame seeds
- handful pea shoots replace for bean sprouts
Instructions
For the broth
- Start by adding the sesame oil to a pan, place on a high heat then fry the ginger and chilli for 4 minutes before adding in the garlic cloves
- After a minute of frying off the garlic add the vegetable stock and stir, leave to simmer
For the tofu
- Simply mix all of the marinade ingredients together and allow to marinade for around 30 minutes (overnight is best)
- If you want to have crispy tofu, fry in a separate pan to add to the broth upon serving
- Add the noodles and the tenderstem to the broth for the final 5 minutes of cooking then serve up with the fried tofu, then garnish with chopped spring onions, chilli, sesame seeds and bean sprouts / pea shoots
Video
If you like this recipe, why not try my Charred Corn Pho.
