By: Julia Huston
Prep Time: 30 minutes
This quick and easy homemade ramen with crispy tofu has been my go-to lately. Don’t get me wrong, traditional ramen noodle packs from the store are delicious, but they can be extremely high in sodium and fat. This recipe tastes just as good, and uses coconut aminos in place of soy sauce to reduce sodium content. Coconut aminos, a soy sauce alternative, is easily accessible and can be bought at your local grocery store; it’s a salty, savory seasoning sauce made from the fermented sap of coconut palm and sea salt (Healthline). This substitute contains nearly 68% less sodium per serving than typical soy sauce. Shiitake mushrooms are another healthy ingredient in this recipe; they are low in calories, and high in fiber and B vitamins (Healthline). Although making a ramen recipe from scratch may seem daunting, I promise it’s quick, simple and tastes as good as anything you can get at the store. To optimize your time, boil your egg, make your noodles, and cook the tofu all while you’re making the broth!
- 56g whole grain brown rice noodles
- 2 cups chicken stock
- 2 tbsp coconut aminos
- 2 tsp minced garlic
- 1 tsp minced ginger
- ¼ cup dried shiitake mushrooms
- ½ cup chopped bok choy loosely packed
- ½ tsp sesame oil
- Salt and pepper to taste
- 3 oz extra firm tofu
- 1 tbsp coconut aminos
- 1 tsp garlic powder
- 1 tbsp cornstarch
- ½ tbsp sesame oil
- Pepper to taste
- Garnishes (optional):
- 1 boiled egg (I like to do soft boiled; about 9 minutes)
- Chopped green onions
- Chopped parsley
- White sesame seeds
- Red pepper flakes
- The noodles I used were Annie Chun’s Maifun Whole Grain Brown Rice Noodles (V, GF). I picked them up at my local grocery store.
- For a completely vegan recipe, substitute the chicken stock for veggie stock and omit the boiled egg.
- For those who enjoy a little spice, add red pepper flakes or chili powder to tofu before cooking.
- Sesame oil can be substituted for olive oil if desired.
- Cook the noodles according to box instructions, drain, and set aside.
- Heat sesame oil in a large pot over medium heat.
- Add the garlic and ginger and cook for 1 minute until fragrant.
- Add the coconut aminos and cook for another minute.
- Add the chicken stock and bring to a boil.
- Once boiling, add in the mushrooms and bok choy and reduce to a simmer.
- Simmer for 10 minutes uncovered and sprinkle with salt and pepper to taste.
- Finally, add noodles.
- Gently squeeze the tofu block with a paper towel to remove all excess water, then cut into ½ inch sized cubes.
- Place cubes into a bowl and add the coconut aminos, garlic powder, and pepper. Gently stir with a rubber spatula to cover each cube with marinade.
- Add the cornstarch to the tofu and stir with rubber spatula to cover each cube.
- Heat the sesame oil in a frying pan over medium heat until smoking.
- Add the tofu and cook until golden brown, roughly 1 minute. Flip with a spatula and cook for another minute.
- Pour broth and noodles into a bowl and add tofu on top.
- If desired, add boiled egg cut in half, chopped green onions, parsley, sesame seeds, and red pepper flakes.
Hill, Ansley. “Coconut Aminos: Is It the Perfect Soy Sauce Substitute?” Healthline, Healthline Media, 21 June 2018, www.healthline.com/nutrition/coconut-aminos.
Jennings, Kerri-Ann. “Why Shiitake Mushrooms Are Good For You” Healthline, Healthline Media, 14 June 20129, www.healthline.com/nutrition/coconut-aminos.