Tofu Ramen Recipe
By Maya Chen
This tofu ramen is a fully vegetarian bowl built on a savory miso-vegetable broth, topped with golden pan-seared tofu for a satisfying, protein-packed dinner that's ready in about 30 minutes.
Why You'll Love This Recipe
- A fully vegetarian ramen that's still hearty and satisfying.
- Crispy pan-seared tofu gives real texture contrast to the soft noodles.
- The miso broth delivers plenty of umami without any meat.
Ingredients Needed
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 5 cups vegetable broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 8 ounces ramen noodles
- 1 cup baby bok choy, halved
- 1 cup corn kernels
- 2 scallions, thinly sliced
How to Make Tofu Ramen
- 1Toss the cubed tofu with the cornstarch until lightly coated.
- 2Heat the vegetable oil in a nonstick skillet over medium-high heat. Add the tofu in a single layer and pan-sear until golden and crisp on all sides, about 8 minutes. Set aside.
- 3In a pot, sauté the ginger and garlic in a splash of oil for 30 seconds, until fragrant.
- 4Pour in the vegetable broth and bring to a simmer. Whisk the miso paste with a splash of hot broth until smooth, then stir it back into the pot along with the soy sauce.
- 5Add the bok choy to the simmering broth in the last 3 minutes of cooking, until just wilted.
- 6Cook the ramen noodles separately according to the package instructions, then drain.
- 7Divide the noodles among bowls, ladle the broth and bok choy over the top, and arrange the crispy tofu, corn, and scallions on top.
What to Add
Make it your own — here are a few ways to customize this bowl.
Extra protein
Edamame or a soft-boiled egg add even more protein to the bowl.
Heat
Chili oil or a spoonful of gochujang adds a spicy kick.
Richness
A drizzle of sesame oil or a spoonful of tahini rounds out the broth.
Crunch
Toasted sesame seeds or crispy fried shallots add texture on top.
Reviews
Naomi L.
July 3, 2026Finally a vegetarian ramen that doesn't feel like it's missing something. The crispy tofu makes it.
Elliot P.
June 14, 2026Great recipe. Pressing the tofu well really helped it crisp up nicely.
Selena T.
May 25, 2026So flavorful for a vegetarian bowl. Will be making this regularly.
Printable Recipe Card
Tofu Ramen
4.5 from 73 reviews
This tofu ramen is a fully vegetarian bowl built on a savory miso-vegetable broth, topped with golden pan-seared tofu for a satisfying, protein-packed dinner that's ready in about 30 minutes.
Ingredients
- 14 ounces firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 2 tablespoons vegetable oil
- 1 tablespoon grated ginger
- 1 tablespoon grated garlic
- 5 cups vegetable broth
- 2 tablespoons white miso paste
- 2 tablespoons soy sauce
- 8 ounces ramen noodles
- 1 cup baby bok choy, halved
- 1 cup corn kernels
- 2 scallions, thinly sliced
Instructions
- 1Toss the cubed tofu with the cornstarch until lightly coated.
- 2Heat the vegetable oil in a nonstick skillet over medium-high heat. Add the tofu in a single layer and pan-sear until golden and crisp on all sides, about 8 minutes. Set aside.
- 3In a pot, sauté the ginger and garlic in a splash of oil for 30 seconds, until fragrant.
- 4Pour in the vegetable broth and bring to a simmer. Whisk the miso paste with a splash of hot broth until smooth, then stir it back into the pot along with the soy sauce.
- 5Add the bok choy to the simmering broth in the last 3 minutes of cooking, until just wilted.
- 6Cook the ramen noodles separately according to the package instructions, then drain.
- 7Divide the noodles among bowls, ladle the broth and bok choy over the top, and arrange the crispy tofu, corn, and scallions on top.
Nutrition Facts
Per Serving
Nutrition is an estimate and will vary based on the exact ingredients and brands used.