Tofu Ramen

Recipe provided by Nourish App – A meal planning app that we highly recommend that you can download and design your own meal plans with recipes that adjust ingredients for your individual goal.


  • 1 Tbsp Sesame Oil
  • 10 tsp Fresh Ginger
  • 3 x Garlic Clove
  • ¾ Tbsp Shiro (White) Miso Paste
  • 30 g Dried Assorted Mushroom Mix
  • 6 cup Water
  • 1 x Vegetable Stock Cubes
  • 1 ½ Tbsp Dark Soy Sauce
  • 1 Tbsp Lime Juice
  • ¼ tsp Chilli Flakes
  • 450 g Firm Tofu
  • 2 bunch Japanese Organic Ramen Noodles
  • ½ med Red Capsicum
  • ¾ lrg Carrot
  • 3 sml Bok Choy
  • 1 whole Spring Onion
  • ½ handful Fresh Coriander

Serves: 3

Ramen Broth:

  • Prepare the garlic and ginger by peeling and slicing into thin strips.
  • Add the sesame oil to a pan on medium heat, then add the ginger, garlic, and miso paste. Fry for 2-3 minutes then add the mushrooms and fry for a further 2 minutes. Add the water and the stock cube, and bring to a simmer.
  • Add the soy sauce, lime juice and chilli flakes, then cover with a lid and simmer the broth for 30-45 minutes.


  • Using a few paper towel, press the liquid out of the tofu then slice into cubes. Place in an air fryer or oven set to 200ºC and bake for 10-15 minutes until lightly golden.


  • Peel the carrot and slice into thin strips. Slice the capsicum into thin strips. Finely slice the spring onion. Slice the ends off the bok choy then seperate and rinse the leaves.


  • Cook the ramen noodles as per packet instructions, just for one minute less than recommended on the packet. Strain most of the liquid and leave in the pot until ready to be added to the broth.


  • To bring the dish together, you may need to transfer the broth into a larger pot. You can choose to strain the ginger, garlic and mushrooms out of the broth, or keep them in.
  • Add the carrot, capsicum, bok choy and partially cooked ramen noodles. Bring to a simmer for 2-3 minutes, then add the coriander and the tofu.
  • Serve hot and top with fresh spring onion. Enjoy!