Tofu Ramen Bowls

I remember a week when every evening felt the same: emails, errands, then the question what do I eat tonight. A hot bowl of Tofu Ramen Bowls became the answer. It was quick, comforting, and felt like a small ritual to close the day. The tofu crisps up in minutes and the broth simmers while you chop a few toppings. It makes weekday dinner feel intentional without extra fuss.

Why You’ll Love It

This recipe is built for busy nights. It comes together fast, uses pantry-friendly ingredients, and scales easily for leftovers or meal prep. The contrast of crispy tofu and warm savory broth comforts like a takeout bowl but costs less and tastes fresher. Serve it when you want something cozy after work or when you need a simple but satisfying meal for friends who prefer vegetarian options.

Serves 4
Prep Time: 15 minutes |
Cook Time: 20 minutes |
Total Time: 35 minutes

Ingredients

• 14 ounces firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons soy sauce, divided
• 1 tablespoon sesame oil, divided
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil for frying
• 6 cups low-sodium vegetable broth
• 3 tablespoons miso paste or 3 tablespoons soy sauce if skipping miso
• 1 tablespoon mirin or rice wine
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled and grated
• 4 servings fresh or dried ramen noodles
• 4 large eggs
• 4 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: chili oil or Sriracha to taste

Instructions

1. Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Toss tofu cubes with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and cornstarch until coated.
3. Heat neutral oil in a nonstick skillet over medium-high heat. Fry tofu until golden and crisp on at least two sides, about 6 to 8 minutes. Transfer to a paper towel-lined plate.
4. While tofu cooks, bring a medium pot of water to a gentle boil and cook eggs for 6 to 7 minutes for jammy yolks. Immediately cool eggs in an ice bath, peel, and halve.
5. In a separate pot, heat 1 tablespoon sesame oil over medium heat. Add garlic and ginger and cook 30 seconds until fragrant.
6. Add vegetable broth, miso paste or soy sauce, and mirin. Stir and bring to a simmer. Taste and adjust seasoning.
7. Cook ramen noodles in the simmering broth or in a separate pot according to package instructions, about 3 to 4 minutes for fresh noodles. Drain if cooked separately and divide among bowls.
8. Ladle hot broth over noodles, arrange crispy tofu cubes on top, add halved eggs, and sprinkle with sliced scallions and toasted sesame seeds. Add chili oil if using.

Recipe Variations

• Spicy Miso Ramen: Increase miso to 4 tablespoons and stir in 1 tablespoon chili paste or chili oil for heat.
• Mushroom Umami Ramen: Add 1 cup sliced shiitake mushrooms sautéed with garlic to the broth for deeper flavor.
• Gluten-Free Ramen: Use tamari instead of soy sauce and gluten-free noodles; ensure miso is gluten-free.
• Peanut-Tahini Twist: Whisk 1 tablespoon tahini and 1 tablespoon peanut butter into the warm broth for a creamy, nutty version.

Make Ahead: – Broth can be made 2 to 3 days ahead and refrigerated in an airtight container. Reheat gently before serving.
– Tofu can be marinated and pressed a day ahead. Fry just before serving to keep it crispy.
– Soft-boiled eggs can be cooked and peeled up to 48 hours ahead and stored in an airtight container with a little water in the fridge to keep them moist.

Frequently Asked Questions

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Yield: 4

Tofu Ramen Bowls

Print

 The contrast of crispy tofu and warm savory broth comforts like a takeout bowl but costs less and tastes fresher. 

Prep Time 15 minutes

Cook Time 20 minutes

Total Time 35 minutes

Ingredients

• 14 ounces firm tofu, pressed and cut into 1-inch cubes
• 2 tablespoons soy sauce, divided
• 1 tablespoon sesame oil, divided
• 2 tablespoons cornstarch
• 1 tablespoon neutral oil for frying
• 6 cups low-sodium vegetable broth
• 3 tablespoons miso paste or 3 tablespoons soy sauce if skipping miso
• 1 tablespoon mirin or rice wine
• 2 cloves garlic, minced
• 1 inch fresh ginger, peeled and grated
• 4 servings fresh or dried ramen noodles
• 4 large eggs
• 4 scallions, thinly sliced
• 1 tablespoon toasted sesame seeds
• Optional: chili oil or Sriracha to taste

Instructions

1. Press the tofu for at least 10 minutes to remove excess moisture, then cut into 1-inch cubes.
2. Toss tofu cubes with 1 tablespoon soy sauce, 1 tablespoon sesame oil, and cornstarch until coated.
3. Heat neutral oil in a nonstick skillet over medium-high heat. Fry tofu until golden and crisp on at least two sides, about 6 to 8 minutes. Transfer to a paper towel-lined plate.
4. While tofu cooks, bring a medium pot of water to a gentle boil and cook eggs for 6 to 7 minutes for jammy yolks. Immediately cool eggs in an ice bath, peel, and halve.
5. In a separate pot, heat 1 tablespoon sesame oil over medium heat. Add garlic and ginger and cook 30 seconds until fragrant.
6. Add vegetable broth, miso paste or soy sauce, and mirin. Stir and bring to a simmer. Taste and adjust seasoning.
7. Cook ramen noodles in the simmering broth or in a separate pot according to package instructions, about 3 to 4 minutes for fresh noodles. Drain if cooked separately and divide among bowls.
8. Ladle hot broth over noodles, arrange crispy tofu cubes on top, add halved eggs, and sprinkle with sliced scallions and toasted sesame seeds. Add chili oil if using.

Nutrition Information

Yield

4

Serving Size

1
Amount Per Serving Calories 694Total Fat 34gSaturated Fat 10gUnsaturated Fat 24gCholesterol 188mgSodium 3613mgCarbohydrates 70gFiber 6gSugar 5gProtein 30g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Conclusion

This Tofu Ramen Bowls recipe is designed to make weeknights easier without sacrificing comfort. It balances quick techniques with flavors that feel rich and satisfying. Start with the simple base and change one element at a time to suit your schedule or pantry. The more you make it, the faster it comes together, and the more confident you will feel adjusting toppings and seasoning to your taste.