Quick Tofu Ramen Noodle Soup

I love soup, especially noodle soups. I can have soups year round actually.
We went to World Market last weekend and I loaded up on ingredients…from udon noodles to my favorite salsa. I spend way too much at that store. By the way, I mentioned this on twitter recently and have before…they have the best idea for shopping baskets…on wheels!

And then I saw this (above). Organic ramen and organic soba noodles too. I had to get it and I knew I wanted to make soup…with tofu! I adore tofu, y’all. I grew up on it. My Mom cooked it all the time.
Before you think I’m getting all healthy on you or even vegetarian…I’m not. I’m a meat eater who loves tofu. I don’t have to meat at every meal to feel satisfied and I most certainly feel that this is comfort food.

It’s quick and easy to make and as I note below in the recipe, you can sub out different vegetables and even add cooked chicken if you don’t like tofu. I made this for lunch yesterday really quickly and I know it’s going to become a regular for me while working from home. Now if I can just get my husband to try tofu…
Quick Tofu Ramen Noodle Soup
Yield: Soup for 2
Prep Time: 20 min
Cook Time: 15 min
Total Time: 35 min
This soup is simple to make and you can easily substitute ingredients to your liking. You can change out the celery for broccoli or napa cabbage. And even change out the imitation crab for shrimp or just omit it. Also, sub out the tofu for cooked chicken if you'd like. To make this soup vegetarian, use vegetable broth and omit the crab. It's pretty versatile and a quick soup you'll enjoy for lunch or dinner!
Ingredients:
90g organic ramen noodles, 1/3 of a 270g package
1 tsp vegetable or canola oil
1-2 garlic cloves, minced
1-2 tsp ginger, minced
14.5 oz can low sodium chicken or vegetable broth (or 2 cups homemade stock)
2 Tbsp celery, chopped small
3 button mushrooms, sliced
2-3 oz imitation crab meat
3-4 oz firm tofu, cut up into 1 or 1 1/2 cubes
Directions:
Bring water to boil for the ramen noodles. Cook according to package instructions.
As the water is boiling, prepare the garlic and ginger and chop the celery and slice the mushrooms.
Add oil to a small or medium saucepan at medium heat for 2-3 minutes. Add garlic and ginger for 60-90 seconds. Don't allow the garlic to burn.
Add broth to the saucepan and bring to a boil. Add celery, mushrooms, imitation crab and tofu and return a boil. Lower heat to low or medium low and allow the broth to simmer for 2-3 minutes.
Arrange two soup bowls, each with half of the prepared ramen noodles. Evenly divide the broth between the bowls and serve immediately. (The noodles and the broth can be stored in the fridge but separately.)
from The Little Kitchen
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Hi, my name is Julie and I love to share the cooking and baking adventures from my little kitchen. Cooking and baking is in my blood, thanks to my Mom!
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How ironic that you just posted this and won…well how fitting! Enjoy your new press and this noodle bowl looks so perfect (and fast)!
Love how easy this is! Yum!
So delicious and healthy!! I love a quick soup for dinner, especially when it’s so good for you.
I love how simple this soup is! Looks great!
this sounds awesome + was making me ravenous on instagram yesterday – thanks for sharing the recipe!
I absolutely love Ramen! This looks fantastic Julie!
World Market is the best place for ingredients like ramen and soba noodles. Great store, great soup. This sounds so good, Julie!
Organic ramen? At World Market? My life has been forever changed. PS- I heart world market like nobody’s business.
JulieD replied: April 13th, 2012 @ 5:53 pm
Haha, I know you do! How was your date last weekend at World Market? Can’t wait to see you in June!
I love Asian Noodle Soups! They are so quick and easy to make and anything goes. I use them to use all bits and pieces from my fridge. I’m a tofu lover too. Love your pinterest board collection of tofu recipes!
I really enjoy simple noodle soups! This looks delicious!
Love WM to bits!
And that bowl of noodle soup looks so delish
Love your blog and recipes! I just gave you the Versatile Blogger Award on my blog.
looks great, my son always asks me for tofu soup
I was at World Market too, it’s a shame we weren’t at the SAME store!!!
I make soba noodles maybe once a week. I am loving your quick ramen soup!
I’m a meat eater who loves tofu, too!
Sounds amazing and super simple. I’m all over this and a field trip to World Market!
World Market is a dangerous place for me, so much good stuff!
I am addicted to ramen! There’s a little store in midtown Manhattan where we go for lunch, and I get their ramen with ginger broth. Yours looks even better!
Dare I say I’m afraid of tofu? Will this dish change my mind about it??
JulieD replied: April 18th, 2012 @ 1:09 pm
Really? You sound like my husband! The key for me is not trying to make tofu something it’s not. I don’t like making into some sort of meat because it’s not. I like frying it, eating it in soup, stir-frying it…love it! If you try tofu, let me know what you think!
My hubs made this for dinner tonight and, YUM! We subbed the celery for broccoli and chicken for tofu.
It was much heartier than I expected too! Thanks, Julie, for creating another recipe my husband can handle on his own!