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.
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!
Easy Tofu Ramen Soup
Easy vegan tofu ramen soup, full of flavour and cheap to make. It's quick taking less than 30 minutes from the kitchen to the table.
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*
- 2 spring onions
- 120 g ramen noodles
- 5 tenderstem
- 1 tsp sesame seeds
- handful pea shoots replace for bean sprouts
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
If you like this recipe, why not try my Charred Corn Pho.
Crispy Tofu Every Time in this Chilli Corn Pho
I use this base of sesame, chilli, garlic and ginger for so many dishes. This variation is a simple tofu noodle dish using charred corn and tenderstem. I’m sharing tips on how to get crispy tofu every time (which is just down below in the recipe tips section).
Breakdown of the Recipe:
What is pho?- Pho is a Vietnamese dish that consists of a broth with rice noodles (usually including vegetables and meat, but this time we’re making it vegan). Now the ingredients I’m including are typically found in British supermarkets, whereas if you were keeping this more traditional you could include ingredients such as Thai Basil, sriracha, bean sprouts and a vegan fish sauce. However today I’m sharing a much simpler cheat style version which will still create a delicious meal but slightly less authentic. If you do want an authentic Pho I’d recommend searching for those recipes online – they are delicious.
Tofu- I used to hate cooking with tofu from getting a bad outcome every time. But I’ve shared some tips on how to get a delicious crispy flavour packed tofu every time (just below).
Garlic & Ginger- The epic combo of garlic and ginger, this time I’ve grated them however you can finely chop them if that’s easier. They add a really delicious flavour to the dish and are essential.
Rice Noodles- You can use whichever noodles you have available however rice noodles are usually used within pho recipes. Depending on which region of Vietnam, the thickness of the noodles may change. I’ve opted for flat rice noodles in this recipe.
Tamari & Sesame Oil- I use these ingredients whenever making a marinade or a stock as they work really well together. The tamari gives a lovely umami flavour with the nutty undertones coming from the sesame oil.
Chilli Corn and Tofu Noodles
Crispy chilli corn and tofu noodle bowl. Really simple to make and a delicious stock recipe that you can use in multiple recipes.
For the stock:
- 2 tbsp sesame oil
- 3 cloves garlic
- Thumb sized piece of ginger
- 2 tbsp tamari or soy sauce
- 1 tsp chilli flakes
- 1 stock cube
- 700ml boiled water
- 1 tsp sugar optional
The main ingredients
- 300 g drained tofu
- 100 g corn
- 120 g rice noodles any noodles will work for this dish
- 3 spring onions
- 6-8 tendetstem
Simply grate the ginger, mince the garlic and add to a large bowl with the soy sauce, chilli flakes, sugar and sesame oil
Whisk together then add the sliced tofu (either cubes or cut into triangles) and leave to marinade for minimum 30 minutes
Place the boiling water into a pot with the stock cube and give a good stir
Place the marinated tofu into a non-stick pan and fry on a high heat for around 5 minutes on each side, adding the corn to the pan when you're cooking the final side of the tofu
Place the rice noodles and tenderstem into the pot with the stock and bring to a low simmer for just a few minutes until cooked
Combine the stock to the marinade and enjoy!
*tip, leave a few pieces of tofu aside to add on top so they stay nice and crispy
Bring the stock together with the corn, tenderstem and tofu, garnish with chopped spring onions, and sprinkle a few chilli flakes on top
Cooking tips for crispy tofu.
- drain the tofu by wrapping in a clean tea towel or kitchen roll and press to absorb any excess moisture
- Leave to soak up excess liquid for a few minutes
- Slice into smaller pieces, either cubed or thin triangle pieces
- Marinating the tofu for a minimum of 30 minutes will help give a delicious coating to fry
- Fry on a high heat on a good quality non-stick pan
Shimeji Mushroom and Tofu Ramen Recipe
This ramen recipe is a variation of ramen for those who don’t have access to some of the key ingredients depending on where you’re based. You can add pickled ginger, and nori to make the dashi (stock) taste a little more authentic, however if you only have access to the certain ingredients hopefully this recipe will work wonders.
Breakdown of Ingredients
Mushrooms- These give a beautiful earthy taste and a slightly meaty texture
Miso- Miso is a fermented soya bean paste. It has a wonderful umami flavour which is a key ingredient within this dish. You can buy the brown paste either in jars or in single serve sachets.
Ramen (noodles) – To make this more traditional use ramen noodles which are slightly thinner in texture than an udon noodle. However it will work just as well with udon or even swap out for a gluten free option such as soba or rice.
Ginger- Adding a beautiful fragrant flavour with a slight kick, using fresh ginger is really important when making a ramen stock.
Chilli – Again, in a more traditional ramen you would find a red chilli paste, however if you don’t have this in your cupboards just using a finely diced red chilli will bring the heat.
Optional extras– You can add nori seaweed to the stock to give a salty and slightly ‘fishy’ flavour to the soup.
Slicing the garlic- By slicing the garlic instead of mincing gives a slightly stronger taste. If you don’t want to eat the slightly larger pieces of garlic, you can slice into large pieces and simply take them out before serving
Strain the Miso – If you want the silkiest smoothest ramen, simply use a fine sieve to strain the miso soup through to make sure there are no little bites of chilli, garlic or spring onion from the stock.
Ginger- By finely chopped half the ginger into the stock at the first stage, then grating the other half (which will be added with the stock) helps give a really strong flavour of the ingredient.
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Shimeji Mushroom and Crispy Tofu Ramen
Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
For the miso soup
- 3 spring onions
- 3 cm fresh ginger
- 1 red chilli
- 3 cloves garlic
- 2 tbsp tamari
- 150 g of Shimeji mushrooms
- 2 bay leaves
- 1 sachet brown rice miso paste I used ClearSpring brown miso paste
- 1.5 l of veg stock made with boiled water and a stock cube
Tofu / Garnishings
- 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
- 150 g udon noodles
- ½ finely sliced red chilli
- 1 tbsp sesame seeds
Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes