Comforting Veggie Ramen Bowl With Tofu

Comforting Veggie Ramen Bowl With Tofu


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It’s finally the weekend, but the hectic week has either left you too exhausted to cook or it’s one of those times when you’re too broke to buy real food. Either way, you turn to your lazy friend in the pantry: instant ramen noodles. But you know if you eat that as is that you’re going to feel guilty for eating unhealthy foods. Lessen that guilt with this cheater’s recipe that transforms instant ramen noodles into a semi-nutritious meal.

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Time needed

5 min preparation + 5 min cooking

Serving Size / Yield

1 serving


  • 1 packet of your favorite instant ramen noodle (without the seasoning packet)
  • firm tofu, cubed
  • 2 cups of vegetable broth
  • 1 teaspoon of soy sauce
  • 1 teaspoon of garlic powder
  • 1 tablespoon of sesame oil
  • chopped red chili peppers
  • green onions
  • hardboiled egg
  • salt and pepper

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Cook the noodles as indicated on the ramen package, but replace water with the two cups of vegetable broth and add soy sauce, green onions and red chili pepper. Add salt and pepper to taste.
While the noodles are cooking, heat sesame oil in a small pan and sauté the cubes of tofu with a pinch of salt. Once a bit crispy, turn off the heat and set aside.
Once the noodles are done, serve in a bowl with the tofu and boiled egg, sliced in whatever way you wish, on top.

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