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Homemade 30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe photo

30 Minute Tofu and Veggie Ramen with Sesame Seeds and Chili Oil Recipe

This ramen is a quick, flavorful hug in a bowl! Packed with veggies and tofu, it’s a satisfying meal ready in just 30 minutes.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Asian
Ingredients Equipment Method Notes

Ingredients
  

For the Ramen:
  • 1 tbsp sesame oil Adds a nutty flavor and richness.
  • 5 cloves garlic grated for a fragrant base
  • 1 inch ginger grated for 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.
  • to taste Sriracha 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.

Equipment

  • Large pot
  • Skillet
  • Grater
  • Measuring cups and spoons
  • Chopsticks or tongs

Method
 

Instructions
  1. 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.
  2. Once the broth is simmering, add the shiitake mushrooms and let them cook for about 5 minutes until softened.
  3. Stir in the low sodium soy sauce and adjust the seasoning with Sriracha to your desired spice level.
  4. 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.
  5. Back in the pot, add the chopped bok choy and scallions to the broth, letting them wilt for about 2-3 minutes.
  6. While the greens are cooking, prepare the Shirataki noodles according to package instructions. Rinse them thoroughly and set aside.
  7. 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.
  8. 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.
  9. 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.