Ramen Soup with Tofu
Ramen Soup with Tofu
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Ramen Soup with Tofu

15 MIN
15 MIN
Sluuuuurp! When your ramen’s ready, don’t be afraid to get close and make a little noise. In Japan, the home of ramen, it’s the norm. Hovering over the broth allows you to enjoy its aromas, and slurping your noodles helps cool them down.



  1. In a pot of salted boiling water, cook the noodles until al dente, about 3 minutes. Drain and oil lightly. Set aside.
  2. In the same pot, bring the broth and soy sauce to a boil. Add the bell pepper, snow peas and mushrooms. Let simmer for 1 minute. Add the tofu and green onions. Remove from the heat.
  3. Divide the noodles among four bowls. Top with the vegetables, tofu and broth. Add a soy-marinated egg cut in half (see recipe) to each bowl, or leftover shredded grilled chicken, if desired.


Look for instant ramen noodles in the Asian food section of your grocery store.

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