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.
Prep Time 5 minutes mins
Cook Time 20 minutes mins
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
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