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.


  • 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


  • 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.


Comments, questions and tips

Rate this recipe

What is your star rating out of 5?

Choose the type of message you'd like to post

Choose the type of message you'd like to post

Overall rating

A star rating of 4 out of 5.1 rating