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…

If you make any of recipes and decide to share them on instagram or twitter be sure to tag me @thelittlekitchn and use the hashtag #thelittlekitchenrecipes! I love seeing your posts and photos!

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!


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


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.)

We love that you love to share our recipes with others. If you have a blog or website and want to repost the recipe, we just ask that you reword the instructions (easy peasy) and link back to give us credit and to use your own images at the same time. Please ask us permission before republishing our recipes and images. And here's a great article on how to properly attribute a recipe.

Disclosure: There is an affiliate link in this post.

22 Responses to “Quick Tofu Ramen Noodle Soup”

  1. 1
    Averie @ Averie Cooks — April 13, 2012 @ 3:02 am

    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)!


  2. 2
    Katrina @ Warm Vanilla Sugar — April 13, 2012 @ 7:24 am

    Love how easy this is! Yum!


  3. 3
    the wicked noodle — April 13, 2012 @ 9:25 am

    So delicious and healthy!! I love a quick soup for dinner, especially when it’s so good for you.


  4. 4
    Maria — April 13, 2012 @ 9:49 am

    I love how simple this soup is! Looks great!


  5. 5
    amy @ fearless homemaker — April 13, 2012 @ 12:19 pm

    this sounds awesome + was making me ravenous on instagram yesterday – thanks for sharing the recipe!


  6. 6
    Paula- bell'alimento — April 13, 2012 @ 12:53 pm

    I absolutely love Ramen! This looks fantastic Julie!


  7. 7
    Cassie — April 13, 2012 @ 3:37 pm

    World Market is the best place for ingredients like ramen and soba noodles. Great store, great soup. This sounds so good, Julie!


  8. 8
    Lauren — April 13, 2012 @ 5:32 pm

    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!


  9. 9
    Jeanette — April 13, 2012 @ 8:44 pm

    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!


  10. 10
    sweetsugarbelle — April 14, 2012 @ 12:31 am

    I really enjoy simple noodle soups! This looks delicious!


  11. 11
    Kiran @ KiranTarun.com — April 14, 2012 @ 1:13 am

    Love WM to bits!

    And that bowl of noodle soup looks so delish :)


  12. 12
    Yael — April 14, 2012 @ 10:29 am

    Love your blog and recipes! I just gave you the Versatile Blogger Award on my blog.


  13. 13
    Diane {Created by Diane} — April 15, 2012 @ 1:30 am

    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!!!


  14. 14
    Brian @ A Thought For Food — April 15, 2012 @ 10:02 am

    I make soba noodles maybe once a week. I am loving your quick ramen soup!


  15. 15
    @crushgear — April 16, 2012 @ 9:00 am

    I’m a meat eater who loves tofu, too! :) :) :)


  16. 16
    katie — April 16, 2012 @ 3:17 pm

    Sounds amazing and super simple. I’m all over this and a field trip to World Market!


  17. 17
    Sylvie @ Gourmande in the Kitchen — April 17, 2012 @ 4:02 am

    World Market is a dangerous place for me, so much good stuff!


  18. 18
    Kelly Senyei — April 17, 2012 @ 11:16 am

    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!


  19. 19
    Russell at Chasing Delicious — April 18, 2012 @ 12:49 pm

    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!


  20. 20
    Melanie J — April 24, 2012 @ 8:31 pm

    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!


Leave a Comment

Before leaving a comment, be sure to check out our comment policy.