Tofu Ramen: A Balanced Vegetarian Bowl

This tofu ramen recipe makes two generous vegetarian bowls in about 35 minutes. The broth is savory and balanced, while separately browned tofu adds crisp edges without making the soup heavy.

Prepare the tofu first, then simmer the broth, cook the noodles, and assemble each bowl just before serving. That order keeps the noodles springy and the tofu textured.

Tofu Ramen: Broth, Noodles, and Toppings

Tofu Ramen Recipe: Measured Ingredients and Yield

Yield: 2 bowls
Total time: About 35 minutes

• 14 ounces extra-firm tofu, drained
• 1 tablespoon cornstarch
• 1 tablespoon soy sauce, divided
• 1 teaspoon toasted sesame oil
• 1 tablespoon neutral oil, for cooking
• 4 cups low-sodium vegetable broth
• 2 tablespoons white miso
• 2 garlic cloves, finely grated
• 1 teaspoon grated fresh ginger
• 1 teaspoon rice vinegar
• 1 teaspoon chili crisp or chili oil, plus more to taste
• 6 ounces dried ramen noodles
• 2 baby bok choy, halved, or 2 cups spinach
• 1 cup sliced mushrooms
• 2 scallions, thinly sliced
• 1 sheet nori, cut into strips
• Sesame seeds, for serving

Use low-sodium broth because miso and soy sauce bring substantial salt. Keep the toppings flexible, but include at least one green vegetable and a fresh garnish.

Season and Brown the Tofu

Press, Season, and Brown

1. Wrap the tofu in a clean towel and place a plate or pan on top. Press for 10 minutes to remove excess moisture.
2. Cut the tofu into ¾-inch cubes. Toss gently with cornstarch, 2 teaspoons soy sauce, and sesame oil. The pieces should look lightly coated, not wet.
3. Heat the neutral oil in a large skillet over medium-high heat. Add the tofu in one layer, leaving space between pieces.
4. Cook for 8 to 10 minutes, turning every 2 minutes, until several sides are deep golden and crisp.

Transfer the tofu to a plate while you make the broth. A crowded skillet steams the tofu instead of browning it, so cook in two batches if necessary. If the cubes stick at first, let them brown for another minute before turning.

Build the Ramen Broth

Miso-Soy Broth: 4 Cups, 10 Minutes

1. Pour the vegetable broth into a medium saucepan. Add the garlic, ginger, remaining 2 teaspoons soy sauce, and sliced mushrooms.
2. Bring the broth to a gentle simmer over medium heat. Cook for 8 minutes, until the mushrooms soften and the aromatics smell fragrant.
3. Whisk the miso with ½ cup of the hot broth in a small bowl until smooth. Stir that mixture back into the saucepan.
4. Simmer for 2 more minutes. Turn off the heat and stir in the rice vinegar and chili crisp.

Do not hard-boil the broth after adding miso; vigorous boiling can flatten its flavor. Taste before serving. Add a little more miso for salt and depth, vinegar for brightness, or chili oil for heat.

Cook Noodles and Assemble

Tofu in Ramen: Add Noodles and Toppings Last

1. Bring a separate pot of water to a boil. Cook the ramen noodles according to the package directions, usually 3 to 4 minutes, until just tender.
2. Add the bok choy during the final 60 seconds of noodle cooking. If using spinach, stir it into the hot broth instead.
3. Drain the noodles and vegetables thoroughly. Do not leave them sitting in the cooking water, or they will become soft and diluted.
4. Divide the noodles between two large bowls. Pour 2 cups of hot broth into each bowl.
5. Arrange the browned tofu, bok choy, mushrooms, scallions, nori, and sesame seeds over the noodles.
6. Finish with extra chili crisp or a few drops of sesame oil, if desired. Serve immediately.

Keep the tofu on top rather than stirring it through the pot. This preserves its crisp coating while the hot broth warms it. The finished bowls should have chewy noodles, a clear savory broth, tender vegetables, and browned tofu with firm edges.