Tofu Noodle Soup

A perfect bowl of comfort. This isthi Tofu Noodle Soup and it is so good. It’s pretty much homemade ramen, but super quick and simple, so it’s perfect for a weeknight. You essentially mix a flavourful base, add a dashi stock and then top with your crispy tofu and toppings. It takes no more than 30 minutes.

Of course, there are a thousand ways to make a tofu noodle soup but this is such a simple way to do it that is packed with umami flavour. Lots of times you get this umami flavour from meat but I find that the tofu here is just as delicious and a lovely veggie alternative. The method used to make the crispy tofu ensures that you don’t get any sogginess - just golden crisp. I love this tofu (and I like it in this recipe of Curry Udon with Tofu, as well as this recipe!)

Why you will love this Easy Crispy Tofu Ramen recipe:

• It is packed full of flavour from the store cupboard essentials that go into the broth.
• It’s a healthy and hearty meal that's packed with plant-based protein.
• The different components make a versatile dish—you can customise it with your favourite vegetables and/or noodles.

You will need the following ingredients:

Dashi powder: Essentially a savoury seasoning made from seaweed and fish from Japan. It has great umami flavour and you can find it in small packets here. 

White miso paste: this is salty and umami, again it builds out the base flavours of the broth. 

Tahini: this is sesame seed paste, commonly used in Middle Eastern dishes but it is nutty and smooth, almost like peanut butter but a little more mellow. It adds great body to the soup.

Soy sauce: for seasoning. It’s salty and I like to use dark soy sauce but any works.

Sesame oil: A fragrant oil made from sesame seeds, it’s really nutty and flavourful which works well to add flavour to the dish.

Fresh ginger: I like to use fresh ginger and grate it as I need it. It lasts a while in the fridge. Ginger paste would work as well.

Garlic cloves: you will need three cloves for the whole dish, two for the soup and one for the tofu. 

Extra firm tofu: you need extra firm tofu here as it is the driest and therefore allows for maximum crispiness. 

Cornstarch: this is to toss in the tofu before frying as it helps with crisping.

Olive oil: Just for frying so no need to use the good stuff.

Mirin: A sweet Japanese rice wine, its sweetness means it’s balancing to a range of dishes.

Sugar: Again, the sweetness balances the saltiness of the miso and soy sauce. 

Baby pak choi: A mild, crunchy green perfect for soups as it cooks within a few minutes. 

Ramen noodles or egg noodles: I often use egg noodles from the supermarket but I like to also use ramen noodles from the packet too. Just skip the seasoning packets.

Mange tout: Crisp and sweet, mangetout hold their shape well so are great for soups, as well as adding freshness.

Spring onion: for decoration, they are mild and fresh. 

Eggs: Soft-boiled for 5.5 minutes is my ideal timing for this dish.

Full recipe can be found in the printable recipe card at the bottom of the post, just scroll down!

Substitutions and Variations:

Dashi powder: this can be a little trickier to find so if you can’t find it, substitute for stock. Vegetable stock or fish stock would work, or chicken if you aren’t vegetarian. I like the Knorr Stock Pots for this.

Tahini: if you don’t have any tahini, use peanut butter. Ideally, 100% peanut so it’s a little looser and nuttier but it will have the same effect.

Tofu: of course, this recipe is for tofu ramen so it’s a great vegetarian option but if you are a meat eater, try crisping up pork mince or chicken mince when you would crisp up the tofu. It should turn golden brown and then you can add in the sauce. 

Mirin: if you don’t have mirin, add a 1 tablespoon rice wine vinegar and a dash more of sugar to balance it out.

Cornstarch: plain flour would also work to help crisp up the tofu if you don’t have cornstarch (also know as cornflour)

Mangetout/pak choy: use whatever veg you have to hand. Try to go for quick cooking veg like I did with pak choi and mangetout but you could try with cabbage, baby corn, green beans or tenderstem broccoli. 

Here's how to make easy Tofu Noodle Soup:

Here's a step by step guide for what you need to do, but you can find the full recipe below for detailed instructions.

ONE: For the tofu, gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well).

TWO: Place the chunks in a bowl, and sprinkle with cornstarch and give it a few gentle tosses to coat.

THREE: In a nonstick pan over medium high heat, heat the olive oil and then add the tofu pieces. Leave for a few minutes to get really nice and brown and crispy.

FOUR: Flip until it’s all browned and crispy.
Finally, add the soy sauce, garlic, sugar and mirin to the tofu and allow to bubble for a few minutes until it reduces and goes lovely and sticky.

FIVE: in a bowl mix together the miso paste, soy sauce, tahini, ginger and garlic.

SIX: When combined, add a few large spoonfuls of the dashi from the pan, whisk until smooth.

SEVEN: Then tip the whole lot back into the pan. Taste and adjust the seasoning adding more soy if it needs a bit more.

Cooking Tips:

Don’t skimp on the flavour base: since this is a quick ramen, you need the store cupboard ingredients to form the base of the soup broth to ensure that you have good flavour throughout. So make sure you use what it written in the recipe, or at least substitute for other things (see above) rather than omitting if needs be.

Press the tofu if needed: If you can only find firm tofu and not extra firm, wrap it in a clean tea towel and place a heavy pan on top of it to squeeze out as much moisture as possible. 

Frequently Asked Questions

Other recipes you might enjoy:

Noodles are a great cupboard staple and I always have an array in the cupboard depending on what I am going to make. For a prep-ahead lunch, these Mason Jar Noodles are delicious and simple but with so much flavour. All you have to do is add boiling water. I love to make this Wonton Noodle Soup too, it’s so comforting but really adaptable to your preferences when making, which I love. Otherwise, I like to use Udon noodles in this Quick Curried Udon Noodle recipe which is saucy and savoury with a slightly different flavour profile to this recipe here. Or this Udon Carbonara, with egg yolk and crispy pancetta. It’s a fusion recipe and one I LOVE. Try this Weeknight Pad Thai recipe for a use for rice noodles - I like the wide thick ones. 

Made this recipe and loved it?

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Tofu Noodle Soup

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This easy Tofu Noodle Soup is delicious and very simple - just how we like it. The tofu is crispy and flavourful in a silky broth and full of veg too.

• Author: Margie Nomura
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: Serves 2
• Category: Noodles
• Method: Stove
• Cuisine: Asian-inspired
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

For the soup base:

• 1x 5g packet of dashi powder
• 750ml boiling water
• 1 ½ tbsp white miso paste
• 1 tbsp good-quality tahini
• 1 tsp soy sauce
• 1 tsp sesame oil
• 1 cm fresh ginger, grated
• 2 garlic cloves, finely grated

For the tofu:

• 1 block of extra firm tofu (@tofoo)
• 2 tablespoons cornstarch
• 2 tablespoons olive oil
• 2 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp sugar
• 1 clove garlic, crushed

For the rest:

• 2 baby pak choi, halved lengthways
• 200g ramen noodles or egg noodles
• mange tout
• spring onion
• 2 soft boiled eggs - 5 ½ minutes

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Instructions

1. For the broth add the dashi to the boiling water in a pan. Bring to a gentle simmer
2. In a bowl mix together the miso paste, soy sauce, tahini, ginger and garlic. When combined, add a few large spoonfuls of the dashi from the pan, whisk until smooth and then tip the whole lot back into the pan. Taste and adjust the seasoning adding more soy if it needs a bit more. Add the noodles to the broth, the pakchoi, the mange tout and cook for a few minutes to soften and for the noodles to cook.
3. For the tofu gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl, and sprinkle with cornstarch and give it a few gentle tosses to coat.
4. In a nonstick pan over medium high heat, heat the olive oil and then add the tofu pieces. Leave for a few minutes to get really nice and brown and crispy.  Flip until it’s all browned and crispy.
5. Finally, add the soy sauce, garlic, sugar and mirin to the tofu and allow to bubble for a few minutes until it reduces and goes lovely and sticky. 
6. To serve, separate the noodles into two bowls and pour over the liquid. Add the sticky tofu and all the toppings, my favourite being the softly boiled egg, and enjoy!