Name: Quick Japanese Tofu Ramen Recipe
Total time: 10 min
Yield: 4
Cuisine: Japanese

<p>Slurrp is a recipe aggregator that helps one find recipes based on one's diet choices, fitness goals and taste preferences. It provides calorie-counted recipes across cuisines and meals types and caters to all levels of cooking skills -- from a beginner to an expert. It also offers a nutrimeter that calculates the precise nutrient intake based on the user's height and weight to recommend recipes for each meal. Once you’ve shortlisted recipes that you want to prepare, you can also add them to your Meal Plan which pins your recipes on the calendar so you can plan your meals in advance.</p>


Content Type Key : footer-about

Slurrp

Meant To Bee: The Sweet History Of Valentine's Day And Honey

Nagpur's Baakar Bhaaji Celebrates Local Maharashtrian Pumpkins

Sidharth Malhotra And Kiara Advani Wedding Menu A Grand Feast

Valentine's Day 2023: Pooja Dhingra's Jam Thumbprint Cookies

Eat Healthier With These Air Fryer Hacks For Indian Snacks 

Protein

Carbs

Fiber

MacroNutrients

Fats

Sugar

Calcium

Iron

Vitamin A

Vitamin B1

Vitamin B2

Vitamin B3

Vitamin B6

Vitamin B9

Vitamin B12

Vitamin C

Vitamin E

Copper

Magnesium

Manganese

Phosphorus

Selenium

Zinc

Vitamins & Minerals

Enjoy a delicious low-cal vegetarian ramen soup in just 10 minutes with a few easy shortcuts. 

How to make Quick Japanese Tofu Ramen Recipe

Tracy Rutherford

Crawler

Japanese

<p>Enjoy a delicious low-cal vegetarian ramen soup in just 10 minutes with a few easy shortcuts. </p>

Massel vegetable liquid stock

Miso paste

Sesame Seeds

Vegetable Oil

Packet japanese marinated tofu

Baby buk choy

Packet sweet potato noodles

Packet zucchini noodles

4 packet shelf fresh ramen noodles

Combine the stock and 500ml (2 cups) water in a large saucepan. Cover. Bring to boil over high heat. Reduce heat to low and stir in miso. 

step 1

Meanwhile, cook sesame seeds in a frying pan over medium-high heat for 1-2 minutes or until toasted. Transfer to a bowl. Heat oil in same pan. Cook tofu for 1 minute each side or until browned. Transfer to a board. Cut into cubes. Cut buk choy into quarters lengthways. 

step 2

Add the buk choy and sweet potato and zucchini noodles to the saucepan. Heat for 2 minutes or until just soft. Divide ramen among serving bowls. Ladle over some hot broth. Set aside for 1 minute to soften then use a fork to loosen ramen. 

step 3

Divide the buk choy, vegie noodles and remaining broth among bowls. Top with the tofu and sesame seeds. Season with soy sauce. 

step 4

Taste