Tofu And Egg Ramen Noodle Bowl Recipes

TOFU RAMEN BOWLS

Steps:

• Bring a large pot to medium-high heat with a TBSP of oil. Add mushrooms and the white portions of the chopped green onion. If adding bok choy, add the chopped white portions here as well, saving the shredded greens for topping.
• Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
• Add vegetable broth, tomato paste, soy sauce, and Sriracha.
• Simmer, covered, on medium-low heat for 10 minutes.
• While the soup simmers, prep your choice of toppings and cook your noodles.
• For a thicker ramen broth where the noodles soak up some of the broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
• For tender carrot and zucchini noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
• Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust spices and seasoning to taste.
• Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!
• For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings.
• Drain water from tofu package. Slice the block of tofu into 2 rectangular planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
• Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
• Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
• Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
• Arrange the coated tofu spaced on the parchment lined sheet. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy. Add with toppings to ramen bowls just before serving.

TOFU RAMEN (WITH CRISPY TOFU!)

Steps:

• Remove the tofu from the package and drain liquid. Cut tofu into half lengthwise and place it in a large bowl. Microwave on high for 2 minutes, which helps to extract liquid. Drain off excess liquid released in the microwave. Place the two pieces on a towel; place another folded towel on top and add a cutting board and a heavy object. Allow to press for 15 minutes until the water is drained.
• Slice the onion. Slice the mushrooms. Thinly slice the cabbage. Thinly slice the green onions. Thinly slice the garlic. Slice carrots into matchsticks.
• Cut the tofu into bite-sized cubes. Heat 1 tablespoon toasted sesame oil and 1 tablespoon olive oil over medium high heat. Add the tofu and cook for about 10 minutes until lightly browned and crisp on all sides, turning occasionally. Meanwhile, stir together 2 tablespoons miso, 1 tablespoon soy sauce and 1 tablespoon water. When the tofu is browned, turn off heat and carefully pour sauce over tofu (be careful, it splatters!). Stir sauce onto tofu and cook additional minute over medium heat until fragrant.
• Cook the noodles (while you make the broth): Heat large pot of water to a boil and cook noodles to al dente. Drain and set aside. If necessary, refresh the noodles under some hot tap water before serving.
• In a large pot or Dutch oven, heat 1 tablespoon sesame oil and 1 tablespoon olive oil over medium high heat. Add the onion and cook 4 minutes until lightly browned on the edges. Add the garlic and cook for 30 seconds until just browned, stirring constantly. Add the vegetable broth and bring to a simmer.
• Add the mushrooms, carrots, mirin, and 3 tablespoons miso paste and cook about 10 minutes until the mushrooms are tender. Add the remaining 1 tablespoon soy sauce and the coconut milk, green onions, cabbage, spinach and cook until the spinach is just wilted, about 1 minute. Taste and add about 1 tablespoon more miso paste to taste.
• To serve, place the noodles into four bowls. Top with the broth, tofu, and vegetables. Store leftovers with the broth and noodles in separate containers (to avoid the noodles soaking up all of the broth).

EASY VEGAN RAMEN

Steps:

• Heat a large pot over medium-high heat.
• Once hot, add oil, garlic, ginger, and onion. Sauté, stirring occasionally for 5-8 minutes or until the onion has developed a slight sear (browned edges).
• Add 1 cup (240 ml // amount as original recipe is written // adjust if altering batch size) of the vegetable broth to deglaze the bottom of the pan. Use a whisk (or wooden spoon) to scrape up any bits that may have stuck to the bottom to enhance the flavor of the broth.
• Add remaining 5 cups (1200 ml // amount as original recipe is written // adjust if altering batch size) vegetable broth, tamari or soy sauce, and dehydrated mushrooms - stir.
• Bring to a simmer over medium heat, then reduce heat to low and cover. Simmer on low for at least 1 hour, up to 2-3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
• Taste broth and adjust seasonings as needed, adding more soy sauce or sesame oil if desired. Add the miso paste at this time.
• When you're 30 minutes from serving, prepare any desired toppings (see notes for miso-glazed carrots, baby bok choy, and quick-seared tofu).
• NOODLES: Fill a large saucepan or pot with water and bring to a boil. Once boiling, add ramen noodles (depending on size of pan you may need to do this in two batches // use fewer or more batches if altering batch size) and cook according to package instructions - about 4-5 minutes. Drain and set aside.
• Strain broth and reserve mushrooms for serving. (Save onions and ginger for serving as well, if desired, though I discarded them).
• To serve, divide ramen noodles between four (amount as original recipe is written // adjust if altering batch size) serving bowls. Top with strained broth and desired toppings, such as carrots, bok choy, green onion, or seared tofu. Serve with chili garlic sauce (found here) for added heat.
• Best when fresh, though the broth can be stored (separately) in the refrigerator for up to 5 days and in the freezer for up to 1 month.

VEGGIE RAMEN WITH TOFU & MARINATED EGGS

Steps:

• For the ramen broth: Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and handful of shiitake mushrooms. Stir frequently and saute over medium-low heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for at least 30 minutes. If you wish to cook longer than 30 minutes, cover the pot and continue simmering. Make sure to taste it after 30 minutes and adjust as needed!
• Cook the remaining mushrooms: Add about a tablespoon of oil to a nonstick skillet over medium heat. Add the mushrooms with a little salt and pepper and stir. Cook for about 10 minutes, until the mushrooms are fragrant and have shrunk in size. If the pan looks dry while cooking, add a splash of water. Set the mushrooms aside.
• Prep the rest of your vegetables. Throw any scraps into the broth!
• For the tofu (optional): Add the tofu cubes/rectangles to a bowl and toss them gently with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil). Add the tofu to the pan - you may need to do this in 2 batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes over medium heat. Flip and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second batch of tofu.
• For the tofu: Add all the cooked tofu to the pan, then add the soy sauce. Gently coat the tofu in the soy sauce so it's evenly covered and cook for 3-5 minutes. Set aside.
• Finish the broth: Grab a big bowl and strainer. Pour the broth over the strainer into the bowl so you can easily separate the scraps and broth. Discard the scraps (or compost them) and clean out the pot. Add the broth back to the pot. Bring the broth to a boil and cook the noodles (they cook really quickly!). Remove the noodles from the pot when finished. Do not discard the broth!
• For the eggs: add the eggs and water to a pot. Bring it to a boil, then turn off the heat and cover the pot. Let the eggs cook for 4 minutes for a soft egg and 7 minutes for a harder egg. Whatever you decide, use a timer and time from when you turn off the heat! Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling. Meanwhile, combine the soy sauce and mirin in a meal prep container big enough to hold the eggs. Place the eggs inside and refrigerate.
• Put it all together: Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped scallions) to meal prep containers. Keep the broth and eggs separate. When you're ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!

SIMPLE MISO, TOFU AND MUSHROOM RAMEN

Steps:

• Put the dried mushrooms in a large, heavy-based saucepan and cover with the water. Add the soy sauce, stock cube and miso paste and stir until the stock cube has dissolved. Set aside for 30 minutes to rehydrate and infuse.
• Meanwhile, half-fill a saucepan with water and bring to the boil. Add the noodles and cook for 3-4 minutes, or until just tender, stirring occasionally to break up the strands. Drain well, then rinse under running water until cold.
• Half-fill the same pan with water and bring to the boil. Add the eggs to the boiling water and cook for 5 minutes.
• Heat 2 teaspoons of the oil in a large, non-stick frying pan over a medium heat. Add the tofu pieces and fry carefully for 3-4 minutes on each side, or until pale golden-brown on both sides. Turn off the heat but keep the pan on the hob so that the tofu stays warm.
• Stir the noodles into the mushroom broth and bring to the boil. Reduce the heat until the mixture is simmering, add the chestnut mushrooms and pak choi and continue to simmer for a further 2-3 minutes. Stir in the beansprouts and spring onions, remove from the heat.
• Drain the eggs then rinse under cold water. Crack and peel off the shells, cut in half.
• Divide the broth, noodles and vegetables between 4 serving bowls. Top with the tofu and eggs. Sprinkle over the cashew nuts and chilli flakes. Season with extra soy sauce.

TOFU AND EGG RAMEN NOODLE BOWL

Steps:

• Drain tofu and pat dry. Cut into 1" cubes and set aside. Scramble two eggs and fry in a greased pan until fully cooked and flat like an omelet. Cut into strips and set aside. Heat oil in a Dutch oven over medium heat. Add ginger and garlic and sauté for 1 minute. Add mushrooms and sauté for 2-3 minutes. Add broth, sugar, shoyu and chile garlic sauce. Cover and bring to a boil. Add bok choy, tofu and egg and boil for 2 minutes or until bok choy is wilted. Add noodles and cook covered until noodles are tender, about 5 minutes. Serve warm and garnish with lime wedges.

CRISPY SHEET-PAN NOODLES WITH GLAZED TOFU

Steps:

• Heat the oven to 450 degrees and place one rack on the top and one on the bottom. Fill a kettle or medium pot with water (about 8 cups) and bring to a boil. Place the noodles in a heat-proof bowl and cover with boiling water. Soak for 5 minutes, then drain. Set aside the bowl to use in Step 5.
• Make the marinade: In a medium bowl, whisk to combine the hoisin sauce, sesame oil, maple syrup, garlic and sesame seeds.
• Place the noodles on a sheet pan. Add the sesame oil, 1 tablespoon of neutral oil, soy sauce, and 1/2 teaspoon of kosher salt. Toss to combine, then spread the noodles out evenly.
• Dip each tofu slice into the marinade, coating both sides, then add them to the sheet pan, pushing the noodles aside so that the tofu touches the pan and doesn't just sit on top of the noodles. Place on the bottom rack of the oven and bake for 15 minutes. Reserve excess marinade.
• Place the baby bok choy into the reserved bowl, then add the remaining 1 tablespoon of neutral oil and 1/2 teaspoon of kosher salt, and toss to coat.
• Remove the sheet pan from the oven (the noodles should be crisp on the bottom and around the edges) and add the bok choy to the pan. Return the sheet pan to the top rack of the oven and bake for 4 to 7 minutes until the greens are vibrant with crispy edges, and the top of the noodles are crispy. Drizzle with the remaining marinade, top with cilantro leaves and serve.