Lemongrass-Citrus Ramen with Tofu and Greens
A bright, airy lemongrass-enhanced ramen inspired by Southeast Asian flavors. The citrus zest wakes the broth, while tofu and greens keep it nourishing and balanced in a quick weeknight style.
- Prep Time: 10 min
- Cook Time: 12 min
Servings:
2 servings
(originally 1 serving)Ingredients(scaled)
- 2 portion ramen noodles (fresh or dried)
- 2 cup low-sodium vegetable broth
- 2 stalk lemongrass, bruised and chopped
- 2 clove garlic, minced
- 2 teaspoon grated ginger
- 2 teaspoon lime zest
- 2 tablespoon lime juice
- 2 tablespoon soy sauce
- 400 grams firm tofu, cubed
- 2 cup mixed greens (spinach, kale, or baby bok choy)
- 2 teaspoon sesame oil
- 2 teaspoon neutral oil for cooking
Instructions
- Heat neutral oil in a pot over medium heat; add tofu and sear until golden, 3–4 min per side.
- Pour in broth, lemongrass, garlic, and ginger; simmer 5 min until aromatic, then remove lemongrass.
- Add ramen, greens, soy sauce, lime zest, and lime juice; cook 2–3 min until noodles are tender and greens wilt.
- Stir in sesame oil; taste and adjust saltiness with a splash more soy if needed; finish with a bright lemony aroma.
Chef’s Pro Tips
- Bruise lemongrass well to release oils.
- Add a dash of chili oil for heat if you like.
- Keep noodles a touch firm by removing from heat a bit early.
- Use lime wedges to finish at the table for fresh acidity.
Serving Suggestions
Serve with sliced scallions and a soft-boiled egg for extra protein; pair with a side of pickled vegetables.
Storage Instructions
Store leftovers in an airtight container in the fridge up to 2 days. Reheat gently, adding a splash of broth if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | 480 |
|---|---|
| protein | 22 |
| carbs | 60 |
| fat | 16 |
| fiber | 6 |
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