Vegetable Tofu Ramen Recipe
Shoyu base with vegetable broth, ground onion, cabbage, carrot, corn, tofu, choy sum, green onion
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Ingredients
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Broth
Vegetables
Protein
Ramen Noodles
Method
Prepare the Broth
- 1
Combine Ingredients
In a large pot, combine the shoyu and vegetable broth. Add ground onion and mix well.
- 2
Heat the Broth
Bring the mixture to a gentle boil over medium heat, then reduce to a simmer.
Prepare the Vegetables
- 3
Chop the Vegetables
Finely chop the cabbage, slice the carrot into thin rounds, and cut the choy sum into 2-inch pieces. Slice the green onions thinly.
- 4
Add Vegetables to Broth
Once the broth is simmering, add the chopped cabbage, sliced carrot, corn, and choy sum. Cook for about 5-7 minutes until the vegetables are tender.
Prepare the Tofu
- 5
Cube the Tofu
Drain the firm tofu and cut it into bite-sized cubes.
- 6
Add Tofu to Broth
Gently fold the cubed tofu into the broth and cook for an additional 3-5 minutes.
Cook the Ramen Noodles
Garnish and Serve
- 9
Garnish
Top each bowl with sliced green onions for garnish.
- 10
Serve Hot
Serve the Vegetable Tofu Ramen hot and enjoy your meal!