Tofu And Egg Ramen Noodle Bowl Recipes

VEGGIE RAMEN WITH TOFU & MARINATED EGGS

Steps:

• For the ramen broth: Add the oil to a large pot over medium heat, followed by the onion, garlic, ginger and handful of shiitake mushrooms. Stir frequently and saute over medium-low heat for about 6-8 minutes, until fragrant. Add the broth, water, miso paste, and soy sauce. Stir and bring to a boil, then reduce heat to low and cook uncovered for at least 30 minutes. If you wish to cook longer than 30 minutes, cover the pot and continue simmering. Make sure to taste it after 30 minutes and adjust as needed!
• Cook the remaining mushrooms: Add about a tablespoon of oil to a nonstick skillet over medium heat. Add the mushrooms with a little salt and pepper and stir. Cook for about 10 minutes, until the mushrooms are fragrant and have shrunk in size. If the pan looks dry while cooking, add a splash of water. Set the mushrooms aside.
• Prep the rest of your vegetables. Throw any scraps into the broth!
• For the tofu (optional): Add the tofu cubes/rectangles to a bowl and toss them gently with cornstarch. Heat up the same skillet you used for the mushrooms with the vegetable oil (or avocado oil). Add the tofu to the pan - you may need to do this in 2 batches to avoid overcrowding the pan. Sprinkle salt over the tofu and let it cook for 5 minutes over medium heat. Flip and repeat: sprinkle with salt and cook for 5 minutes. Remove the tofu from the pan and repeat the process with the second batch of tofu.
• For the tofu: Add all the cooked tofu to the pan, then add the soy sauce. Gently coat the tofu in the soy sauce so it's evenly covered and cook for 3-5 minutes. Set aside.
• Finish the broth: Grab a big bowl and strainer. Pour the broth over the strainer into the bowl so you can easily separate the scraps and broth. Discard the scraps (or compost them) and clean out the pot. Add the broth back to the pot. Bring the broth to a boil and cook the noodles (they cook really quickly!). Remove the noodles from the pot when finished. Do not discard the broth!
• For the eggs: add the eggs and water to a pot. Bring it to a boil, then turn off the heat and cover the pot. Let the eggs cook for 4 minutes for a soft egg and 7 minutes for a harder egg. Whatever you decide, use a timer and time from when you turn off the heat! Transfer the eggs to a bowl of very cold water and let them sit for 5-10 minutes before peeling. Meanwhile, combine the soy sauce and mirin in a meal prep container big enough to hold the eggs. Place the eggs inside and refrigerate.
• Put it all together: Add noodles and toppings (corn, carrots, cooked mushrooms, tofu, chopped scallions) to meal prep containers. Keep the broth and eggs separate. When you're ready to eat, heat up the broth and add all the toppings to the bowl. Pour the warm broth over the toppings. Add the egg and enjoy!

TOFU RAMEN BOWLS

Steps:

• Bring a large pot to medium-high heat with a TBSP of oil. Add mushrooms and the white portions of the chopped green onion. If adding bok choy, add the chopped white portions here as well, saving the shredded greens for topping.
• Sauté until tender and fragrant, adding minced garlic and ginger towards the end to prevent burning.
• Add vegetable broth, tomato paste, soy sauce, and Sriracha.
• Simmer, covered, on medium-low heat for 10 minutes.
• While the soup simmers, prep your choice of toppings and cook your noodles.
• For a thicker ramen broth where the noodles soak up some of the broth, cook your noodles directly in the simmering broth for approx. 3-4 minutes or until tender. For a thinner broth, feel free to cook ramen seperately and add before serving.
• For tender carrot and zucchini noodles, add to the ramen during the last minute of boiling/cooking. For crisp texture of raw veggies, simply add them at the end as a topping.
• Give the broth a little taste and further season if/as desired. A little extra Sriracha will add heat while extra soy sauce will add saltiness and umami. For a brother, soup-like ramen bowl feel free to add an extra cup of broth and adjust spices and seasoning to taste.
• Ready to eat? Top ramen and broth with all your favorite toppings and feel free to check out the blog post for even more topping ideas! Enjoy!
• For a speedier tofu ramen, you can 100% use firm or extra firm tofu and simply cut it into smaller, spoon-sized cubes to add to each ramen bowl. Add to hot broth for a few minutes until cooked through, then add toppings.
• Drain water from tofu package. Slice the block of tofu into 2 rectangular planks and place on a stack of 4-5 folded paper towels, placing an additional stack of paper towels on top. Set something heavyish on top (I use a cast iron skillet) to make a make-shift tofu press for water removal. Allow to sit. I usually start my tofu about 30 minutes before I want to start cooking.
• Once the water has been pressed out, preheat oven to 400°F and line a baking sheet with parchment paper.
• Cut each tofu plank into 8 bite-sized cubes, for 16 pieces total.
• Drizzle with 1 TBSP oil and sprinkle cornstarch or arrowroot starch over the tofu. Gently toss until evenly coated.
• Arrange the coated tofu spaced on the parchment lined sheet. Bake for 25-30 minutes, tossing or flipping at the 15-minute mark until nice and crispy. Add with toppings to ramen bowls just before serving.

NOODLES WITH TOFU

Steps:

• Whisk the vinegar, 1 tablespoon water, 1/2 tablespoon soy sauce and 1/2 teaspoon salt in a small bowl. Add the jalapeno; set aside.
• Heat the vegetable oil in a medium nonstick skillet over medium-high heat. Add the tofu and cook until golden brown, 3 to 4 minutes per side; transfer to a cutting board. Add the mushrooms to the skillet and cook, stirring, until slightly wilted, about 1 minute. Add the remaining 1 1/2 tablespoons soy sauce, 1 tablespoon water and a few grinds of pepper to the skillet. Cook until the mushrooms soften, about 2 minutes. Quarter each piece of tofu and transfer to a bowl; add the mushrooms and 2 tablespoons of the vinegar mixture and toss. Set aside.
• Meanwhile, bring a large pot of salted water to a boil. Add the noodles and cook as the label directs, adding the broccolini during the last 2 minutes of cooking. Drain and rinse under cold water; transfer to a large bowl. Add the sesame oil; toss to coat.
• Divide the noodles and broccolini among bowls. Top with the tofu, mushrooms and sprouts and drizzle with the remaining jalapeno-vinegar mixture. Sprinkle with the scallions.

GINGERY TOFU RAMEN BOWLS

Steps:

• Halve tofu horizontally, then again crosswise. Wrap in paper towels and weigh down between two plates to release liquid, 10 minutes. Meanwhile, stir together tamari, lime juice, maple syrup, scallions, and ginger. Cook ramen in boiling water according to package instructions. Drain and run under cold water.
• In a large bowl, whisk nut butter with half of tamari mixture; toss with ramen and set aside. Heat oil in a skillet over medium-high. Add tofu; cook, flipping once, until very crisp, 6 to 8 minutes. Transfer to a plate.
• Discard oil in skillet and pour rest of tamari mixture to skillet. Cook until thickened slightly, 2 minutes. Return tofu to skillet; turn to coat. Slice tofu; serve over ramen with cucumbers, more scallion, chili oil, and nuts.

TOFU AND MUSHROOM RAMEN

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.

JAPANESE TOFU NOODLE BOWL

Steps:

• Combine the tamari or soy sauce, vinegar and mirin or sugar in a shallow bowl and stir until dissolved. Place the tofu in the marinade and turn to coat. Leave to absorb the flavours for about 30 mins or more. (If marinating for several hours, keep in the fridge.)
• When ready to cook, turn the oven on to warm. Scatter the cornflour over a plate. Remove the tofu from the marinade, reserving the marinade, and roll in the cornflour to coat all sides. Heat a wide frying pan over a medium-high and add enough sunflower oil to cover the base of the pan. Fry the tofu, using tongs to turn, until dark golden and crisp all over. Drain on kitchen paper, then keep warm in the oven.
• Place 1 litre of water in a medium saucepan with the reserved marinade and bring to the boil. Add asparagus, edamame beans, peas, ginger and noodles and return to the boil. Simmer until the vegetables are just tender, about 3-4 mins. Divide between 4 bowls and place 2 tofu cubes in each. Top with coriander leaves and serve drizzled with a little of the chilli oil.