Healthy Ramen with Rice Noodles, Tofu and Veggies


by: Happy Kitchen.Rocks

Healthy Ramen with Rice Noodles, Spicy Tofu, Lots of Veggies and Soft-Boiled Eggs: A great gluten-free and healthy homemade alternative to restaurant ramen


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serves: 4-5

60 grams or 2 oz dried mu-err mushrooms (or shiitake)

200 grams or 7 oz tofu

1 tablespoon vegetable oil

4 tablespoons gluten-free soy sauce(tamari)

1 teaspoon sesame seeds + more to garnish

2 teaspoons any hot sauce

6 tablespoons dark miso paste

1 liter or 4 cups vegetable stock

500 ml or 2 cups unsweetened soy drink

2 tablespoons mirin

1 teaspoon Worcestershire sauce

3 cloves garlic

3 slices fresh ginger

1 small hot pepper

4 bok choy

4 eggs

100 grams or 3 1/2 oz rice noodles

2 medium-sized carrots

1/2 leek

1/3 Chinese red cabbage (or napa cabbage)

1 lime, to serve

4 green onions, to garnish

a handful spinach

4 teaspoons sesame oil, to serve

Nutrition Facts
Healthy Ramen with Rice Noodles, Tofu and Veggies

Servings Per Recipe: 4

Amount per Serving

Calories: 825

  • Total Fat: 28.1 g
  •     Saturated Fat: 4.9 g
  •     Trans Fat: 0 g
  • Cholesterol: 163.7 mg
  • Sodium: 2859.9 mg
  • Total Carbs: 115.3 g
  •     Dietary Fiber: 31.7 g
  •     Sugars: 40 g
  • Protein: 43.5 g

how is this calculated?

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1.  Place mu-err mushrooms in a bowl and add enough lukewarm water to cover them. Soak for 15 minutes, then drain and rinse.

2.  Dry tofu with a paper towel, removing as much of liquid as possible. Set a saucepan on medium heat. Dice the tofu and fry it from all sides until golden-brown, about 7 minutes. In a small bowl, combine 1 tablespoon soy sauce, 1 teaspoon sesame seeds and the hot sauce. Adjust the amount of hot sauce according to your taste. Pour the mixture into the saucepan with tofu and let cook for 2 more minutes. Remove from the heat.

3.  Meanwhile, combine the miso paste with about 1/2 cup vegetable broth in a bowl until smooth. Prepare the broth: In a large saucepan, combine the vegetable stock, soy milk, dark miso paste, 3 tablespoons soy sauce, mirin and Worcestershire sauce. Use a food processor or immersion blender to pulse garlic and ginger and add them to the broth. Finely chop the red hot pepper and add it, too. Roughly chop the soaked mushrooms and bok choy and add them to the broth. Bring to a boil and reduce to simmer for 7 minutes.

4.  Meanwhile, bring a small pot of water to a boil, add eggs an reduce the heat to low. Cook for 7 minutes and run the under cold water immediately after. Prepare rice noodles according to the instruction on the package. Drain well and transfer to four bowls.

5.  Slice carrots and leek and stir-fry them in the same saucepan with a bit more of vegetable oil for 3-4 minutes, one after another. Chop the Chinese red cabbage. Cut the lime into 4 wedges. Peel the eggs and cut the in halves. The egg yolks should be liquid. Chop the green onions.

6.  Pour the broth with bok choy and mushrooms into the bowls with rice noodles. Arrange tofu, carrots, leek, Chinese red cabbage, spinach and eggs on top. Sprinkle with green onions, sesame seeds and sesame oil. Serve with lime wedges. Enjoy!

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