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Marinated tofu and vegetable ramen recipe

Marinated tofu and vegetable ramen recipe

166 ratings

Try this brilliant ramen dish for a one bowl wonder meal! Made with veg, noodles, tofu and broth, it is a real winner. See method

  • Serves 4
  • 1 hr to prepare and 25 mins to cook
  • 310 calories / serving
  • Vegetarian


  • 1 x 396g pack tofu
  • 45ml reduced-salt soy sauce
  • 1 tbsp honey
  • ½ orange, juiced
  • 120g (4oz) soba noodles
  • 15ml (1 tbsp) groundnut oil
  • 8 baby corn
  • 150g (5oz) exotic mushrooms (such as shiitake and chestnut)
  • 4 baby pak choi, cut lengthways
  • 1 long red chilli, finely sliced
  • 80g (3¼oz) bean sprouts

For the ramen broth

  • 1·4 litres (2½pt) vegetable stock
  • 5cm (2in) root ginger, sliced
  • 4 cloves garlic, smashed
  • 1 star anise
  • 4 dried shiitake or any wild, dried mushrooms
  • 2 spring onions
  • sesame oil
If you don't have any spring onions, try using white onions or leeks and adjust the amount accordingly

Each serving contains

  • Energy

  • Fat

    10g 14%
  • Saturates

    2g 10%
  • Sugars

    12g 13%
  • Salt

    3.3g 55%

of the reference intake
Carbohydrate 38.6g Protein 15.7g Fibre 2.4g


  1. Slice the tofu into 8 pieces; lay them flat in a container. Mix the soy sauce, honey and orange juice together, pour over the tofu and marinate for 1 hour. Turn each piece over every 15 minutes.
  2. Place all the broth ingredients in a large saucepan, bring to the boil and simmer gently for 10 minutes.
  3. Cook the soba noodles until just soft; drain and run under cold water. Divide into 4 and wrap each portion into a circle shape. Set aside until needed.
  4. Heat a large nonstick frying pan over a medium-high heat, then add the groundnut oil and fry each piece of tofu for 1-2 minutes per side.
  5. Strain the ramen mix into a new saucepan and discard all the aromatics except the mushrooms. Slice these and set aside for serving. Bring the broth to the boil, then simmer. Add the corn and mushrooms and cook for 4 minutes, then remove them with a slotted spoon and divide between 4 bowls. Top with a portion of noodles.
  6. Place the pak choi halves into the broth for 1 minute, remove with a slotted spoon and place 2 into each bowl. Blanch the beansprouts for at least 15 seconds in boiling water.
  7. Ladle over the broth, and add 2 pieces of tofu, beansprouts and chilli slices to each bowl. Garnish with a tiny drizzle of sesame oil.

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