toggle nav

Tofu Ramen

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

Ingredients

  • 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

Directions

  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.

SIMILAR RECIPES

Edamame Quinoa Salad    

Edamame Quinoa Salad
See Recipe

Korean Bulgogi Pork Belly Bao    

Korean Bulgogi Pork Belly Bao
See Recipe

Mediterranean Topped Grilled Chicken    

Mediterranean Topped Grilled Chicken
See Recipe

Click to View All Recipes