Easy Ramen Recipe

Course: Dinner, Main Course

Cuisine: asian

Prep Time: 10

Cook Time: 10

Total Time: 20

Servings:

Calories: 557kcal

Author: Becky Hardin

Ramen is a delicious and nutritious meal. This Vegetarian Ramen with Crispy Tofu recipe is certainly no exception. In just minutes, you will have a delicious bowl of easy ramen that warms the body and the soul! Not only that, but it is also very affordable to make.

Print Recipe

Ingredients

For the Crispy Tofu

1 tablespoon avocado oil
8 ounces firm tofu cut into thin strips (1 standard block)
½ teaspoon kosher salt

For the Ramen

5.6 ounces instant ramen noodles 2 (2.8-ounce) packages
Water or vegetable broth amount according to Ramen package
1 cup mushrooms sliced
1 baby bok choy cut in half lengthwise
1 carrot thinly sliced or shaved
3 Thai chili peppers chopped
1 cup mung bean sprouts
3 green onions chopped
Sriracha for serving
Lime wedges for serving

Instructions

Start by making the crispy tofu. Heat the oil in a large nonstick skillet set over medium-high heat. Once the oil is hot, add the tofu to the pan in a single layer. Cook for 2-3 minutes per side, until golden and crisp. Season with salt and set aside.
8 ounces firm tofu, 1 tablespoon avocado oil, ½ teaspoon kosher salt
Combine the ramen noodles and seasoning along with the water/broth and mushrooms in a large pot.
5.6 ounces instant ramen noodles, Water or vegetable broth, 1 cup mushrooms
Bring to a boil over high heat and cook according to the ramen package instructions.
Just before serving, add the bok choy to the soup to slightly wilt.
1 baby bok choy
Divide the ramen between two bowls and top with carrots, Thai chilis, bean sprouts, green onions, and crispy tofu. Serve with Sriracha and lime wedges.
1 carrot, 3 Thai chili peppers, 1 cup mung bean sprouts, 3 green onions, Sriracha, Lime wedges

Video

Notes

Storage: Store leftover ramen in an airtight container in the refrigerator for up to 3 days.

Protein Swap: If you're not a tofu fan or just want to try something different, try adding an egg. Add either a hard boiled egg in place of the tofu, or scramble an egg and add it to the ramen broth in the last minute of cooking, stirring constantly. This will create a thick and creamy ramen.

Nutrition