Vegetarian Ramen

Prep time: 15 minutes

Cook time: 15 minutes

Serves: 2 Serves

Vegetarian ramen with pan fried tofu and mushrooms using @nutraorganics new ramen powdered broth! We were blown away with how simple and balanced this broth was, didn’t have to add a thing!

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  • Prep time: 15 minutes
  • Cook time: 15 minutes
  • Total time: 30 minutes
  • Serves: 2 Serves


  • 50 g Nutra Organics vegetable ramen broth powder
  • 200 g Silken tofu
  • 125 g Gourmet mushrooms, (we used 50g each of shiitake and king brown and approx 25g of enoki)
  • 1 cob Corn
  • 250 g Ramen noodles , (if you're a major noodle fan!)
  • 2 Eggs
  • 4 sprigs Spring onion
  • 1 sheet Nori
  • Kim chi , (optional)
  • Olive oil , (or butter)
  • Grape seed oil , (or another high smoke point oil)


  • 1)

    Boil your kettle.

  • 2)

    Prick the top and bottom of eggs (makes them easier to peel), then put into pot, pour boiling water over the top and leave to cook on high heat for 6 mins.

  • 3)

    Add another litre of water to kettle and boil.

  • 4)

    While the eggs are cooking get a bowl of iced water ready. This will help to stop the eggs from overcooking after the 6 mins.

  • 5)

    Cut tofu into chunks.

  • 6)

    Slice mushrooms if required- for example, we sliced the shiitake and king brown but not the enoki.

  • 7)

    After 6 minutes remove eggs from pot and into ice bath.

  • 8)

    Pour litre of boiled water into the pot and add 50g ramen powder to pot. Can leave it off the heat until other ingredients are prepped.

  • 9)

    Cut the kernels off the cob of corn.

  • 10)

    Slice spring onion nice and thin.

  • 11)

    Put pan on high heat and add some olive oil and bring it to heat.

  • 12)

    Add tofu into hot pan and the king brown mushroom (or other hearty mushroom).

  • 13)

    Add sliced shiitake mushrooms straight into broth.

  • 14)

    Flip tofu after a few mins, looking for some nice colour on the down facing side.

  • 15)

    When you flip the tofu, remove the king brown mushrooms from the pan.

  • 16)

    Add a bit more oil to the pan and add the corn in.

  • 17)

    After a couple of mins on the second side, remove tofu and corn from the pan.

  • 18)

    Cover bottom of the pan with a high smoke point oil (we used grape seed oil) and bring up to 180C for frying (check with thermometer or by dropping a mushroom in).

  • 19)

    Remove enoki mushrooms once coloured and place onto absorbent towel. Should only take 2-4 mins. Remove any thin parts that colour quickly earlier so they don’t burn.

  • 20)

    Turn pot with broth onto high heat and bring to a simmer.

  • 21)

    Once to a simmer, add in ramen noodles and cook for period on packet.

  • 22)

    Peel soft boiled eggs.

  • 23)

    Once noodles are cooked, its time to assemble! Put noodles into bowl, ladle in some broth, pop some tofu, king brown mushies and corn in, top with sliced spring onion, nori and an egg cut in half. Optional to also add some Kim chi on top too!

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