Fried Tofu and Ramen Soup
Warm up your soul with this hearty and flavorful Fried Tofu and Ramen Soup, a comforting fusion of crisp textures and savory broth. This dish combines golden-brown, crispy tofu cubes with tender ramen noodles simmered in an aromatic vegetable broth infused with garlic, ginger, and soy sauce. Packed with wholesome shiitake mushrooms and vibrant baby bok choy, it’s a plant-based powerhouse of flavor and nutrition. Topped with sliced green onions, toasted sesame seeds, and optional sriracha for a spicy kick, this easy-to-make recipe is perfect for busy weeknights or cozy evenings. Ready in just 35 minutes, this vegan ramen soup delivers bold umami flavors and delightful crunch in every bite.
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Recipe Information
Ingredients
- 1 block (14-16 oz) firm tofu
- 4 tablespoons cornstarch
- 1 cup vegetable oil
- 2 packs instant ramen noodles
- 6 cups vegetable broth
- 3 tablespoons soy sauce
- 1 tablespoon sesame oil
- 3 cloves garlic (minced)
- 1 tablespoon ginger (grated)
- 1 cup shiitake mushrooms (sliced)
- 4 pieces baby bok choy (halved)
- 3 stalks green onions (sliced)
- 1 teaspoon toasted sesame seeds
- 1 teaspoon sriracha (optional, for garnish)
Instructions
Drain the tofu and press it between clean kitchen towels or paper towels with a heavy object on top for 15 minutes to remove excess moisture.
Cut the pressed tofu into 1-inch cubes.
Coat the tofu cubes evenly with cornstarch in a large bowl.
Heat the vegetable oil in a large skillet over medium-high heat. Once hot, fry the tofu cubes in batches until golden brown and crispy on all sides, about 2-3 minutes per side. Remove and set them on a paper towel-lined plate to drain excess oil.
In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté until fragrant, about 1 minute.
Add the shiitake mushrooms and cook for 2-3 minutes until they soften.
Pour in the vegetable broth and bring it to a simmer.
Stir in the soy sauce and add the ramen noodles, cooking them according to the package instructions (typically 3-4 minutes).
In the last 2 minutes of cooking, add the halved baby bok choy to the simmering soup.
Divide the cooked ramen noodles and broth into bowls.
Top each bowl with crispy fried tofu, sliced green onions, and toasted sesame seeds. Add sriracha or other hot sauce for an optional spicy kick.
Serve immediately and enjoy your warm and nourishing Fried Tofu and Ramen Soup!
Nutrition Facts
Calories |
1028 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 13.2 g | 66% | |
| Polyunsaturated Fat | 36.2 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2200 mg | 96% | |
| Total Carbohydrate | 66.8 g | 24% | |
| Dietary Fiber | 9.7 g | 35% | |
| Total Sugars | 9.0 g | ||
| Protein | 29.9 g | 60% | |
| Vitamin D | 1.9 mcg | 10% | |
| Calcium | 852 mg | 66% | |
| Iron | 7.7 mg | 43% | |
| Potassium | 1327 mg | 28% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
