Olive Magazine
Vegan Ramen Recipe with Chilli and Tofu

Spicy tofu ramen

Published: January 9, 2017 at 11:34 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4

Nothing is more comforting than a warming bowl of ramen. This chilli tofu version is vegan and low-cal, plus it packs in loads of fresh flavours

  • Vegan
Nutrition:
HighlightNutrientUnit
low inkcal345
fat2.5g
saturates0.6g
carbs63.9g
sugars5g
fibre4.5g
protein13.6g
salt2.2g
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Try this recipe for chilli tofu ramen, then check out our tofu katsu curry, tofu piccata, stir-fried tofu noodles and more tofu recipes.

Looking for more ramen recipes? Try our mushroom ramen, vegan ramen, vegetarian ramen and plenty more.

Ingredients

  • 25g dried shiitake mushrooms
  • sake
  • mirin
  • soy sauce
  • 1 clove garlic, bashed
  • thumb-sized piece ginger, chopped
  • 2 red chillies, 1 sliced in half, 1 finely sliced
  • 150g winter greens (pak choy, kale or spinach), shredded
  • 2 handfuls beansprouts
  • 300g egg-free ramen noodles
  • 160g pack marinated tofu, cut into pieces
  • chilli or garlic oil
  • 2 spring onions, finely sliced

Method

  • STEP 1

    Put the mushrooms, 1 tbsp each of sake, mirin and soy, the garlic and ginger, and the halved red chilli in a large pan and top up with 2 litres of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more mirin and soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.

  • STEP 2

    Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Add a few dots of chilli oil, and scatter with spring onions and sliced chilli, to serve.

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