Restaurant-Style Ramen with Veggies and Tofu

June 08, 2018

Restaurant-Style Ramen with Veggies and Tofu

Ramen restaurants are all the rage right now- big bowls of soupy goodness, full of vegetables and noodles pretty much always hit the spot. And, we’ve got great news: It’s not hard to make at home. At all. 12 minutes and a microwave are all you need.


  • Total Time: 12 minutes
  • Yield: 1


  • 1 serving instant ramen of choice, prepared as per package instructions
  • 3 cremini or button mushrooms, sliced
  • 1 handful of broccoli florets (about 1 cup)
  • 1/2 red, yellow or orange bell pepper, sliced
  • 3 tsp soy sauce (or, 3 single-serve takeout packets soy sauce)
  • 2 heaping tbsp frozen corn kernels
  • A few slices of baked tofu cutlet, or extra firm tofu
  • 2 pieces seaweed from a seaweed snack pack (optional)
  • Sriracha to serve (optional)


  1. Place cooked ramen and broth in a cereal bowl. Place mushrooms in another microwave-safe bowl and mix with 1 packet soy sauce. Set microwave power to 10 and put mushrooms in the microwave. Cook for 3 minutes, pausing every minute to stir. Place mushrooms on top of ramen along with any juices.
  2. Add broccoli to microwave bowl and mix with 1 packet of soy sauce. Cook for 1.5 minutes and place on top of ramen.
  3. Place bell pepper in microwave bowl and mix with 1 packet soy sauce. Cook for 4 minutes, stirring every minute. Place on top of ramen.
  4. Cook corn kernels in microwave bowl for 1 minute and add to ramen. Place tofu slices and seaweed on ramen. If you like spice, top with sriracha.

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