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Ramen bowl with fried tofu, noodles, and toppings
Rich ramen soup served with fried tofu

Crispy Tofu Ramen

Author: Flavelo
Recipes Main Courses Soups
Tofu is the chameleon of vegetarian cuisine: neutral on its own, but absorbing every flavor. Fried tofu adds texture with a crust while remaining creamy inside. This soup proves meat-free ramen can be rich and satisfying.
🕒 Prep Time 20 mins
🍳 Cook Time 20 mins
⌛ Total Time 40 mins
🍽️ Servings 2 servings
🔥 Calories 460 kcal
🌍 Cuisine Japanese

Ingredients

Equipment Needed

  • Skillet
  • Paper towels
  • Pot

Allergen Information

⚠️ Wheat
⚠️ Egg
⚠️ Soy

Instructions

1 ✓

Eggs: 6.5 minute boil, ice bath, peel.

Tip: Fresh eggs are harder to peel. Older eggs are easier.
2 ✓

Prep Tofu: Blot tofu with paper towels, cut into cubes. Fry in hot oil until golden brown on all sides.

Tip: Only flip tofu when it releases from the pan, or it will tear. The crust prevents it from disintegrating in soup.
3 ✓

Soup: Boil stock with garlic and seasonings.

Tip: Tofu loves salt, so the soup can be slightly bolder.
4 ✓

Assembly: Cooked noodles in bowl, hot soup over, then crispy tofu, egg, and veggies. Finish with chili oil.

Tip: Dip tofu halfway to absorb flavor but keep top crispy.

Recipe FAQ

How to get crispy tofu?
The secret is removing moisture before frying. Press the tofu with a weight for 15 minutes!

Ingredients

  • 7 oz Ramen Noodles
  • 4 cups Vegetable Stock
  • 2 large Eggs
  • 2 tbsp Soy Sauce
  • 1.5 oz Bean Sprouts
  • 2 stalks Scallions
  • 2 cloves Garlic
  • 2 tbsp Tonkotsu Concentrate (or Miso Paste)
  • 7 oz Extra Firm Tofu (block)
  • 1 tsp Chili Oil