Ramen Noodle Soup

This ramen noodle soup is the perfect cozy fall or winter dinner. The broth is packed with flavours from tahini, soy sauce and chili, and then mushrooms, noodles, bok choy, carrot, and crispy tofu are added in. It’s ready in about 30 minutes and will be your new go-to ramen dish instead of ordering takeout!

Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2

Ingredients

• 200g extra-firm tofu
• 1 tbsp flour (or cornstarch for gluten-free)
• 3 tbsp soy sauce, divided (or tamari for gluten-free)
• 1 tbsp olive oil, divided (see notes for oil-free)
• 2 green onions
• 3-4 cloves of garlic
• 6-8 cremini mushrooms
• 1 medium carrot
• 1/4 cup tahini
• 1 tbsp rice vinegar
• 2 tbsp sweet chili sauce
• 1 vegetable bouillon cube
• 2 cups boiling water
• 180g uncooked ramen noodles
• 4 bunches of bok choy
• Sesame seeds

Equipment

• Lined baking sheet
• Blender or hand mixer
• Small pot

Instructions

1. Preheat oven to 400F.
2. Cut tofu into slices about 1/4 inch thick, then cut each slice into 2 triangles.
3. To a shallow bowl, add tofu slices, 1 tbsp flour, 1 tbsp soy sauce and 1/2 tbsp olive oil. Gently mix with a spoon (be careful not to break the triangles), then add to a lined baking sheet and bake for 10 minutes.
4. Slice the green onions, peel and mince the garlic cloves, slice the mushrooms and chop the carrot into thin matchsticks.
5. Boil 2 cups of water in the kettle and bring a pot of water to a boil to cook the ramen noodles.
6. To a non-stick frying pan on medium heat, add 1/2 tbsp olive oil and about half of the green onions (the other half will serve as a garnish). Fry for a couple of minutes, stirring occasionally, then add the mushrooms and continue stirring.
7. Remove the baking sheet with tofu from the oven, flip each tofu piece using tongs, then bake for another 10 minutes.
8. Mix the 2 cups of boiled water with a bouillon cube, until the cube is dissolved (skip this step if using vegetable stock instead).
9. Add the bouillon cube/water mixture (or veg stock) to the frying pan with the mushrooms, reducing heat to medium-low.
10. Add the ramen noodles to the pot of boiling water. About 1 minute before the noodles are done, add in the bunches of bok choy (they will only need 1 minute in boiling water to blanch).
11. Remove the tofu from the oven once it’s done, and drain the ramen noodles and bok choy. Chop the bok choy into bite-size pieces.
12. In a shallow bowl, mix together tahini, 2 tbsp soy sauce, rice vinegar and sweet chili sauce. Once well combined, pour into the pan with the mushrooms and broth and stir until dissolved.
13. Start assembling the bowls by adding the mushroom broth, then noodles, bok choy, carrot sticks, tofu, green onions, and garnish with sesame seeds. Enjoy!

Notes

*Feel free to swap the bouillon cube and water with vegetable stock, however I find the bouillon cube tends to have more flavour!