Fried Tofu And Ramen Soup Recipes

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FRIED TOFU AND RAMEN SOUP



Fried Tofu and Ramen Soup image

This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products have a lot of health benefits, but you are not sacrificing taste, believe me. This way of fixing ramen noodles will change your attitude towards this lowly soup. I think you'll also agree that stir-frying the vegetables before adding to the soup improves their taste and texture.

Provided by Mary Leverington

Categories     Soy/Tofu

Time 20m

Yield 1 serving(s)

Number Of Ingredients 11

1 package chicken-flavored ramen noodles
2 cups water
2 tablespoons vegetable oil
3 slices tofu, 1/4 inch thick
2 cups soy bean sprouts or 2 cups mung bean sprouts
1/2 small zucchini, thinly sliced
2 green onions, sliced
1/2 cup sweet green pea pods
flour
seasoning salt
sesame oil

Steps:

  • Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
  • Dredge them in flour.
  • Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
  • Fry tofu until nicely browned on both sides.
  • Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
  • When done, remove to paper toweling.
  • Prepare ramen noodles in water according to package instructions.
  • Add the seasoning packet.
  • Add a little more oil to fry pan and stir fry bean sprouts.
  • Place in the bottom of a large soup bowl.
  • Place ramen and broth on top of sprouts.
  • Stir fry remaining vegetables and place them on the noodles.
  • Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.

TOFU AND MUSHROOM RAMEN



Tofu and Mushroom Ramen image

Good for college kids trying to impress somebody or a quick family meal. Can be made in one pot, so that's nice. Save the ramen seasoning and make a really unhealthy dip with sour cream or Greek yogurt for later. Serve with Sriracha and soy sauce on the side.

Provided by Chef Lomax

Categories     Ramen Noodles

Time 20m

Yield 4

Number Of Ingredients 12

1 tablespoon canola oil
1 tablespoon toasted sesame oil
1 (8 ounce) package mushrooms, chopped
½ (16 ounce) package extra-firm tofu, cut into 1/2-inch cubes
1 tablespoon butter
1 medium shallots, minced
6 cups water
2 tablespoons red miso paste
1 tablespoon chicken soup base (such as Better than Bouillon®)
4 (3 ounce) packages ramen noodles (flavor packets discarded)
1 bunch green onions, chopped
2 medium carrots, julienned

Steps:

  • Heat canola and sesame oils in a 6-quart stockpot over medium-high until hot. Add mushrooms and tofu and sautè for 5 minutes. Set aside.
  • Add butter to the hot pot and swirl to almost melt. Add shallot and cook until fragrant, about 1 minute.
  • Pour in water and stir in miso paste and chicken base until they are dissolved. Bring to a boil over medium-high heat, reduce heat, and simmer for 3 to 5 minutes.
  • Distribute mushrooms and tofu amongst 4 bowls.
  • Bring liquid in the pot back to a boil and add ramen bricks, 1 at a time. Boil each brick for 1 minute, remove from broth with a ladle, and set into a serving bowl. Ladle additional broth on top so the ramen noodles continue cooking.
  • Garnish each bowl with green onions and carrots.

Nutrition Facts : Calories 267.2 calories, Carbohydrate 21.7 g, Cholesterol 8.6 mg, Fat 16.5 g, Fiber 3.8 g, Protein 11.7 g, SaturatedFat 3.6 g, Sodium 1275.1 mg

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