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Tofu Ramen

Yield: 6 servings | Prep Time: 15 minutes | Cook Time: 20 minutes


  • 3 Tbsp. vegetable oil
  • 2 Tbsp. garlic, minced
  • 1 Tbsp. ginger, minced
  • 1 medium yellow onion, sliced
  • 2 qts. vegetable stock
  • 2 Tbsp. NAKANO® Organic Seasoned Rice Vinegar
  • 1½ Tbsp. gochujang, fermented red chili paste
  • 1 Tbsp. soy sauce
  • 1 cup kombu, sea kelp
  • 1 lb. ramen noodles
  • 1 zucchini, thinly sliced
  • 1 cup kimchi, roughly chopped
  • 6 soft-boiled eggs, divided
  • 6 Tbsp. green onions, sliced, divided


  1. In a large saucepan over medium-high heat, add the oil and sauté the garlic, ginger, and yellow onion until fragrantly and lightly browned, about 7 minutes.
  2. Add the vegetable stock, NAKANO® Organic Seasoned Rice Vinegar, gochujang paste, soy sauce, and kombu to the sautéed onions. Bring to a simmer and reserve.
  3. Meanwhile, in a large pot of simmering water, cook the ramen noodles per package instructions. Reserve.
  4. Add the zucchini and kimchi to the broth and simmer until tender, about 3 minutes. Add the cooked ramen to the broth and mix to combine. Divide into 6 equal portions, about 2 cups each. Garnish each portion with 1 soft-boiled egg and 1 Tbsp. sliced scallion.


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