Coconut-Soy Tofu Ramen with Bok Choy and Shiitake
A cozy, weeknight ramen with silky tofu, umami shiitakes, and bok choy in a coconut-soy broth. Brightened with lime and chili for a comforting, restaurant-style bowl at home.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 7 oz extra-firm tofu, pressed and cubed
- 1 cups mushroom broth or vegetable broth
- ½ cup coconut milk
- 1 ½ tbsp soy sauce (or tamari for gluten-free)
- ½ tbsp white miso paste
- 1 tsp sesame oil
- ½ tsp sugar
- 1 cups sliced shiitake mushrooms
- 1 ½ cups chopped bok choy
- 2 cups cooked ramen noodles
- 1 cloves garlic, minced
- ½ inch ginger, grated
- 1 scallions, sliced
- ½ lime, zest and juice
- ½ small red chili, sliced (optional)
Instructions
- Sauté tofu in sesame oil over medium heat until golden, 4–5 min; remove and set aside.
- In the same pot, sauté garlic and ginger 1–2 min until fragrant.
- Add mushrooms; cook 3–4 min until they soften and brown slightly.
- Stir in broth, coconut milk, soy sauce, miso, sugar; simmer 5 min.
- Return tofu; add bok choy; simmer 2–3 min until greens are bright.
- Toss in lime zest, lime juice, and chili; adjust salt to taste.
- Divide noodles into bowls; ladle hot broth with tofu and vegetables, top with scallions.
Chef’s Pro Tips
- Press tofu well for crispier results.
- Finish with a quick squeeze of lime for brightness.
- Use miso at the end to preserve its probiotics if desired.
Serving Suggestions
Serve with extra lime wedges and a sprinkle of sesame seeds; pair with steamed edamame or a simple cucumber salad.
Storage Instructions
Store leftovers in an airtight container in the fridge up to 2 days; reheat gently and add a splash of broth if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | 520 |
|---|---|
| protein | 26 |
| carbs | 62 |
| fat | 20 |
| fiber | 5 |
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