Looking for a quick and satisfying meal that packs a punch of flavor? Look no further than this 30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe. This dish combines the comforting elements of ramen with the freshness of veggies and the heartiness of tofu, all topped off with a sprinkle of sesame seeds and a drizzle of chili oil for that extra kick. Perfect for busy weeknights, this ramen is not only nourishing but also incredibly delicious. Let’s dive into how to create this delightful bowl of goodness!
What You’ll Love About This Recipe
– Quick and easy to prepare in just 30 minutes.
– Packed with nutritious vegetables and protein-rich tofu.
– Customizable with your favorite toppings.
– A warm and comforting bowl of ramen that feels like a big hug.
– Perfect for meal prep or a cozy dinner at home.
The Ingredient Lineup
- 4-6 eggs: For added protein and richness.
- 1 tbsp sesame oil: Adds a nutty flavor and richness.
- 5 cloves garlic, grated: For a fragrant base.
- 1 inch ginger, grated: Provides warmth and spice.
- 6 cups chicken or vegetable broth: The flavorful base of the ramen.
- 2 cups water: To adjust the broth consistency.
- 4 oz. shiitake mushrooms: Adds umami and texture.
- 1 tbsp low sodium soy sauce: For seasoning and depth.
- Sriracha to taste: For a spicy kick.
- 2 cups bok choy, chopped: A nutritious leafy green.
- ½ cup scallions, chopped: For freshness and crunch.
- 1 package extra firm tofu, chopped into big dice: The protein star of this dish.
- 2 packages Shirataki noodles, rinsed thoroughly: A low-calorie noodle option.
- Sesame seeds: For garnish and added crunch.
- Chili oil: To drizzle on top for extra flavor.
Cook’s Kit
- Large pot: To cook the broth and noodles.
- Skillet: For frying tofu and veggies.
- Grater: For garlic and ginger.
- Measuring cups and spoons: For accurate ingredient measurements.
- Chopsticks or tongs: For stirring and serving.
Stepwise Method: 30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe
Step 1: Prepare the Broth
In a large pot, heat the sesame oil over medium heat. Add the grated garlic and ginger, sautéing for about 1-2 minutes until fragrant. Pour in the chicken or vegetable broth and water, bringing it to a gentle simmer.
Step 2: Add the Mushrooms
Once the broth is simmering, add the shiitake mushrooms and let them cook for about 5 minutes until softened.
Step 3: Season the Broth
Stir in the low sodium soy sauce and adjust the seasoning with Sriracha to your desired spice level.
Step 4: Cook the Tofu
In a skillet over medium-high heat, add a splash of sesame oil. Once hot, add the diced tofu. Fry until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
Step 5: Add the Greens
Back in the pot, add the chopped bok choy and scallions to the broth, letting them wilt for about 2-3 minutes.
Step 6: Prepare the Noodles
While the greens are cooking, prepare the Shirataki noodles according to package instructions. Rinse them thoroughly and set aside.
Step 7: Combine Everything
Once the bok choy is tender, add the cooked Shirataki noodles and the crispy tofu to the broth. Stir gently to combine and heat everything through for another 2-3 minutes.
Step 8: Prepare the Eggs (Optional)
If using eggs, you can soft-boil them by placing them in boiling water for about 6-7 minutes. Once done, transfer them to an ice bath, peel, and set aside.
Step 9: Serve Your Ramen
Ladle the ramen into bowls, topping each serving with sesame seeds and a drizzle of chili oil. If using, slice the soft-boiled eggs in half and place them on top.
Ingredient Swaps & Substitutions
- Use mushroom broth instead of chicken broth for a vegan option.
- Substitute spinach or kale for bok choy if preferred.
- Try rice noodles in place of Shirataki noodles for a different texture.
- Add other vegetables such as carrots or bell peppers for more color and nutrition.
Insider Tips
- For extra flavor, marinate the tofu in sesame oil and soy sauce before frying.
- Feel free to customize the spice level with more or less Sriracha.
- Garnish with fresh herbs like cilantro or basil for a refreshing twist.
- Leftover ramen can be reheated, but the noodles may become softer.
Freezer-Friendly Notes
This 30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe is best enjoyed fresh due to the texture of the noodles and vegetables. However, you can freeze the broth and any cooked tofu separately. When ready to eat, simply thaw and reheat, adding fresh noodles and vegetables as needed.
Reader Q&A
Can I use different types of noodles?
Absolutely! While Shirataki noodles are a low-calorie option, you can easily substitute them with traditional ramen noodles, udon, or even whole wheat noodles based on your preference.
Is this recipe gluten-free?
To make this ramen gluten-free, use gluten-free soy sauce or tamari and ensure your noodles are also gluten-free. Many Shirataki noodles are naturally gluten-free, making them a great option!
How can I make it vegan?
Simply omit the eggs and ensure that all your broth and sauce ingredients are vegan-friendly. The tofu and vegetables will provide plenty of nutrition and flavor!
Can I add more protein?
Yes! Feel free to add edamame, tempeh, or even cooked chicken or shrimp if you prefer. These additions will enhance the protein content of your dish.
Let’s Eat
Dive into a steaming bowl of this 30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe and savor the robust flavors and delightful textures. This dish is not just a meal; it’s an experience that warms the soul and satisfies the appetite. Enjoy your culinary adventure!
30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe
Ingredients
Equipment
Method
- In a large pot, heat the sesame oil over medium heat. Add the grated garlic and ginger, sautéing for about 1-2 minutes until fragrant. Pour in the chicken or vegetable broth and water, bringing it to a gentle simmer.
- Once the broth is simmering, add the shiitake mushrooms and let them cook for about 5 minutes until softened.
- Stir in the low sodium soy sauce and adjust the seasoning with Sriracha to your desired spice level.
- In a skillet over medium-high heat, add a splash of sesame oil. Once hot, add the diced tofu. Fry until golden brown on all sides, about 5-7 minutes. Remove from heat and set aside.
- Back in the pot, add the chopped bok choy and scallions to the broth, letting them wilt for about 2-3 minutes.
- While the greens are cooking, prepare the Shirataki noodles according to package instructions. Rinse them thoroughly and set aside.
- Once the bok choy is tender, add the cooked Shirataki noodles and the crispy tofu to the broth. Stir gently to combine and heat everything through for another 2-3 minutes.
- If using eggs, you can soft-boil them by placing them in boiling water for about 6-7 minutes. Once done, transfer them to an ice bath, peel, and set aside.
- Ladle the ramen into bowls, topping each serving with sesame seeds and a drizzle of chili oil. If using, slice the soft-boiled eggs in half and place them on top.
Notes
- For extra flavor, marinate the tofu in sesame oil and soy sauce before frying.
- Feel free to customize the spice level with more or less Sriracha.
- Garnish with fresh herbs like cilantro or basil for a refreshing twist.
- Leftover ramen can be reheated, but the noodles may become softer.
