Tofu Ramen Soup Bowls

  • Preparation 10 MIN
    Cooking 20 MIN
  • Servings 4
  • Freezes
To intensify this almost-instant ramen, we spiced up the broth with aromatics like ginger, garlic, star anise, fish sauce and tomato sauce (for extra umami). Just be sure to let the silken tofu (or protein of your choice), bok choy, mushrooms and noodles take a bath and come together in the hot liquid before diving in. Your patience will be rewarded.



  1. In a large pot over high heat, brown the onion, ginger, garlic and star anise in the oil for 2 minutes.
  2. Add the broth, water, strained tomatoes, soy sauce, fish sauce, lime juice, brown sugar and sambal oelek. Bring to a boil and let simmer for 10 minutes.
  3. Meanwhile, in a small pot of salted boiling water, cook the noodles for 3 minutes or until al dente. Drain.
  4. Place the tofu, bok choy, mushrooms and cooked noodles into large, deep soup bowls.
  5. Strain the hot broth into the bowls and let rest for 5 minutes before serving.


You can replace the ramen noodles with soba or rice noodles. You can also use raw shrimp, thinly sliced raw meat or leftover roasted chicken instead of tofu.

The broth freezes well.

To help you with this recipe

Measuring Spoons Set

This professional grade quality set of 4 stainless steel measuring spoons will provide precise measurements for liquid ingredients.

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Healthy Pick

Recipes with the \"Healthy Pick\" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.