Tofu Ramen Soup Bowls
Tofu Ramen Soup Bowls
Open in full-screen mode

Tofu Ramen Soup Bowls

10 MIN
20 MIN



  1. In a large pot over high heat, brown the onion, ginger, garlic and star anise in the oil for 2 minutes.
  2. Add the broth, water, strained tomatoes, soy sauce, fish sauce, lime juice, brown sugar and sambal oelek. Bring to a boil and let simmer for 10 minutes.
  3. Meanwhile, in a small pot of salted boiling water, cook the noodles for 3 minutes or until al dente. Drain.
  4. Place the tofu, bok choy, mushrooms and cooked noodles into large, deep soup bowls.
  5. Strain the hot broth into the bowls and let rest for 5 minutes before serving.


You can replace the ramen noodles with soba or rice noodles. You can also use raw shrimp, thinly sliced raw meat or leftover roasted chicken instead of tofu.

The broth freezes well.


  1. Not sure what went wrong here, but not my sauce.

  2. Does the shrimp or raw meat cook?

Rate this recipe

Login to rate this recipe and write a review.


Not a member yet? Sign up today, it's free!

Due to the large number of questions we receive, we are unable to answer each one. Please visit our Frequently Asked Questions section, which contains a great deal of useful information. We appreciate your enthusiasm for RICARDO cuisine!

Fields marked with an asterisk (*) are required.

Your comment must comply with our netiquette.

512 characters maximum

Healthy Pick

Recipes with the "Healthy Pick" stamp have been evaluated by a registered dietitian member of the Ordre professionnel des diététistes du Québec.