This Spicy Ramen with Crispy Tofu is absolutely unbeatable! Tender ramen noodles are topped with an aromatic broth, perfectly cooked vegetables, crispy tofu, and a softboiled egg. Perfection!
Comfort Food At Its Finest
When you think of comfort food, what comes to mind? Like most people, there are a few recipes I reach for when all I want is to snuggle up with a tasty meal:
And….RAMEN.
To me, nothing beats a big bowl of aromatic broth poured over tender ramen noodles and perfectly cooked vegetables. Topped with fresh herbs, green onion, Thai chili sauce, and sesame seeds, there truly is nothing like it.
Read on to learn more about how I make my version of ramen.
How To Make Spicy Ramen
There are likely simpler recipes out there, but I’ll admit that this one requires quite a few steps. The extra effort pays dividends in the end result, however, so please don’t be discouraged!
First, let’s talk about how to make the Spicy Ramen itself.
1. Making The Broth
The first step in making this scrumptious dish is the broth. There are so many incredible pre-seasoned broths out there these days, but even so, I think they could use an extra dose of flavor. Here’s a few tips to do just that!
- Sauté aromatics like minced garlic and fresh grated ginger in some olive oil before adding the broth.
- Add additional flavor after the broth has been heated, such as lemongrass or Thai chiles.
- Use miso to add that salty, umami flavor. Take note in the recipe that miso should first be dissolved before being added to the broth – this protects it from losing its nutritional value.
- Consider adding fish sauce, lime juice, Aminos or soy, and Thai chili sauce to your liking.
There are so many ways to personalize your broth. Add the ingredients you know you like, but don’t stop there: add some unfamiliar options to try something new, too!
2. Use Shiitake Mushrooms
Words won’t quite be able to capture my obsession with shiitake mushrooms. They’re meaty, flavorful, and you can keep them in the pantry! I always have dehydrated shiitakes in my pantry for whenever a ramen-mood strikes.
To use them, you simply place them in a bowl and top with hot water. It will take about 5 minutes for the mushrooms to fully plump up, which allows you to continue on with the other aspects of this recipe. And that water the mushrooms have been steeping in? Don’t toss it! Pour it right in the pot to add even more shiitake flavor.
3. Add The Veg
This recipe includes some of my favorite vegetables to use in ramen, but the sky’s the limit! Add what you have, what sounds good, or whatever sounds interesting. You’ll be cooking the vegetables right in the broth, so be sure to account for the cook time for crunchier vegetables (i.e. carrots will need a little longer to cook than spinach).
Making Crispy Tofu
I love tofu. It’s dense, protein-packed, and let’s be real: bland as hell. I like making it crispy (sans the deep fryer!) for this bowl of goodness. Here are a few hacks to get your tofu extra crispy!
- Press out as much liquid as possible. This will mean weighting it under something heavy to press out the liquid. You can use paper towels or a regular kitchen towel to absorb the liquid.
- Add flavor. Toss with some olive oil and your favorite spices. You can use whichever spice aligns with your dish: here I like using garlic powder, chili powder, ground ginger, and salt.
- Add cornstrach! A hack to make things crispy and crunchy, cornstarch coats the tofu, creating a barrier between the moisture from the tofu and the heat of the oven. The end result? Crispy, crunchy tofu.
Add A Softboiled Egg
One of the greatest joys in eating a bowl of delectable ramen is the jammy egg that graces the top. The liquid sunshine that erupts from the white orb after being prodded with a chopstick is a sight to behold. Don’t skip this step!
Assembling Your Bowl
When all the components of your dish are ready, it’s time to assemble the perfect bowl. Here’s how to do it!
- Add cooked ramen noodles to your bowl.
- Pour broth and vegetables over your noodles.
- Top with crispy tofu.
- Add ALL the toppings! My favorites include chopped green onion, basil, mint, cilantro, sesame seeds, kimchi, Sriracha, bamboo shoots, fresh lime wedges, and seaweed.
Make This Spicy Ramen with Crispy Tofu!
Just writing this article has genuinely left my mouth watering. This dish is truly one of my favorite things to eat on a chilly evening or when I need some proper comfort. I hope you find it as delicious as I do! Enjoy!
Spicy Ramen with Crispy Tofu
Ingredients
- 1 Tbsp olive oil
- 2 clove garlic, minced
- 1 inch knob ginger, grated
- 4 cups broth of choice, I like using ramen or pho broths to start, but chicken or vegetable broth is just fine!
- 1 Tbsp red miso
- 1 carrot, thinly sliced
- 2 cups spinach (two good handfuls)
- 1-2 cups dried shiitake mushrooms
- 2 blocks cooked ramen noodles (discard flavor packet if yours comes with it)
- 2 softboiled eggs see note
For the crispy tofu:
- 12 oz extra firm tofu
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp ground ginger
To Serve:
- Bamboo shoots
- Green onion
- Fresh herbs, such as basil, cilantro, and mint
- Dried seaweed
- Sesame seeds
- Thai chili paste
- Lime wedges
Instructions
- Start by pressing the extra moisture out of the tofu. Remove tofu from packaging, placing on a paper towel-lined plate. top with additional layers of paper towels and top with a plate. Add a heavy object, like a few large cans from your pantry, on top of the plate. Set aside as you prepare the other ingredients.
- Set a saucepan of water over high heat. You'll use some of the water to rehydrate the mushrooms, as well as to cook the ramen noodles. Be sure you add enough!
- Add olive oil to a large stockpot set over medium heat. Add garlic and ginger, sautéing until fragrant, about 2 minutes. Add stock and allow to come to a simmer as you continue with the other ingredients.
- Add dried shiitake mushrooms to a medium-sized bowl. Use a ladle to add enough hot water to the bowl of mushrooms until they're submerged. Set aside, allowing them to rehydrate.
- Prepare the tofu. Heat oven to 400 degrees. Line a baking sheet with parchment paper. Remove plate and paper towels from tofu, using dry towels to blot and residual liquid. Slice the tofu in half horizontally, then cube into uniform pieces. Add to a large bowl and drizzle with olive oil. Toss to combine. Sprinkle with cornstarch, salt, and chili powder and toss completely to combine. Transfer to a prepared baking dish and bake for 20 minutes or until crispy. Flip tofu halfway through cooking to encourage browning on all sides!
- Add miso to a small bowl. Use a ladle to spoon a small amount of the simmering broth into the bowl. Stir until miso melts. Add to the stockpot.
- Slice the rehydrated shiitake mushrooms, reserving the liquid. Add both to the stockpot, along with the spinach and carrot. Stir to combine, allowing to continue to cook.
- Add ramen noodles to the boiling water, cooking per package instructions.
- Add cooked noodles to your bowl. Ladle the broth over the noodles, add your softboiled egg, crispy tofu, and your chosen toppings. Dig in!
Notes
- Learn how to make the perfect softboiled egg here!
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