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Ramen with crispy tofu and bok choy (veg friendly)

Perfect to warm you up, this Ramen with crispy tofu and bok choy (veg friendly) is a quick and easy ramen to make at home! And it’s Vegetarian and Vegan friendly.

Ramen with crispy tofu and wok choy

The broth mimics the creamy broths of ramen and the fresh noodles are perfectly cooked in the hot broth. And we always say, the best part is you can add the toppings you love. Make it vegetarian, vegan or add meat if you want!

We never thought that we’d be able to make a delicious ramen at home so quickly and mostly with ingredients you already have at home. With these Master Minn noodles, you save time and still make sure you have a delicious meal.

This ramen with crispy tofu and bok choy (veg friendly) has surprised us in so many ways. The combination of flavours, textures and being able to make a vegan based broth that tastes delicious! Just the perfect combination you won’t believe you made it!

Quick Tip: Do not over cook your noodles! The noodles are fresh and are done in 10 seconds max! So for this broth based recipe you want to make sure you only precook your noodles for 5 seconds. When you pour your piping hot broth on the noodles it will cook some more to reach the perfect level of doneness!

For this special recipe we partnered with Master Minn. Try out their fresh vegan noodles! They work a treat for this recipe!

Check out more of our noodle-based recipes in partnership with Master Minn here!

Noodles with tomato salsa and fried egg

Course: From The Kitchen, HangryDifficulty: Easy


Prep time


Cooking time


Total time




  • For the crispy tofu
  • 400g firm tofu

  • 2 tsp minced garlic

  • 2 tsp minced ginger

  • 3 tbsp light soy 

  • 2 tsp dark soy sauce for colour, optional

  • 2 tsp hoisin sauce

  • Sesame oil

  • For the soup
  • ½ cup spring onions, white part only

  • 4-5 medium-sized dry shitake mushrooms, rehydrated and sliced

  • 2 tbsp peanut butter

  • 4 tbsp sesame oil

  • 2 tbsp light soy sauce

  • 4 cups of vegetable broth

  • 2 cups of soy milk

  • 1 sheet nori leaf, optional

  • Salt, to taste

  • Sesame or vegetable oil for frying

  • Noodles & toppings
  • 1 packet (500g) of Master Minn fresh noodles

  • Nori leaves, thinly sliced, optional

  • Bok choy

  • Roasted sesame seeds, optional

  • Chili oil, optional

  • Boiled egg, optional


  • For the crispy tofu
  • Press the blocks of tofu to drain out excess liquid: Wrap the blocks of tofu in a paper towel and place a heavy plate on top. Leave to sit for at least 10 minutes. Afterwards, crumble the tofu with your hands until it resembles minced meat
  • In a small bowl, combine the hoisin, light and dark soy sauce
  • Heat a large pan over high heat. Drizzle 2 tbsp of sesame oil and add in the ginger and garlic. Sauté for about 1-2 mins or until the garlic and ginger are slightly brown.
  • Add in the crumbed tofu and sauté for about 3-4 mins or until the water in the tofu has evaporated.
  • Mix in the soy mixture until the tofu is well coated. Let the tofu to crisp up on one side, for about 3 minutes, then cook for 5 to 6 minutes more, moving them around every 2 minutes, to evenly brown on all sides.
  • Once tofu has crisped up and resembles minced meat, set aside in a bowl.
  • For the soup
  • In a small bowl, combine the sesame oil, peanut butter, and soy sauce.
  • Heat a large pot over medium heat. Add in some sesame oil and the spring onions. Sauté for about 2-3 mins or until fragrant and cooked through. 
  • Reduce the heat to low and add in the peanut butter paste.
  • While stirring, add in the soy milk and vegetable broth. Keep stirring until the peanut butter dilutes and there’s no lumps.
  • Add the rehydrated and sliced shitake mushrooms to the broth.
  • Cover the pot and allow the broth to simmer for 10-15mins.
  • Add in the nori leaf, if using, and allow the broth to simmer for another 3-4 minutes. 
  • Taste broth and adjust seasoning. 
  • Blanch the boy choy in the broth and set aside. 
  • Turn off the heat and cover the soup to prevent it from cooling too fast.
  • For the noodles
  • In another large pot, bring water to a boil and par-cook the noodles, approx. 5 seconds.
  • Drain noodles. 
  • To assemble
  • Divide noodles into serving bowls.
  • Top noodles with crispy tofu and blanched bok choy.
  • Pour in the broth and garnish with sesame seeds, boiled eggs and spring onions, if using.

Recipe Video

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