Curry Ramen with Crispy Tofu

A comforting and flavorful ramen featuring a rich Japanese curry broth, topped with crispy tofu, scallions, and a soft-boiled egg.

Prep Time

15 minutes

Total Time

45 minutes

Calories

650 kcal

Difficulty

Medium

Equipment

4 items

Cost

£2.99/serving

Season:

☀️ Summer

Meal Type:

Dinner•Snack•Soup

Cuisine:

Indian•Japanese

Main Ingredient:

Eggs

Mood:

Comfort Food

Ingredients

Servings

14ozFirm Tofu(Pressed for at least 30 minutes to remove excess water)

£3.00

2tbspSoy Sauce

£0.10

2tbspCornstarch

£0.05

2tbspVegetable Oil(For baking tofu)

£0.05

8cupsVegetable Broth

£1.00

4ozJapanese Curry Roux(About half a standard package, adjust to taste for spice level)

£2.50

1mediumOnion(Chopped)

£0.40

2clovesGarlic(Minced)

£0.15

1tspGinger(Grated)

£0.10

1tbspSoy Sauce(For the broth)

£0.10

1tbspMirin

£0.20

12ozRamen Noodles(Fresh or dried)

£1.50

4Eggs

£1.20

2Scallions(Thinly sliced, for garnish)

£0.50

2sheetsNori Seaweed(Cut into strips, for garnish (optional))

£1.00

1tspSesame Oil(For finishing (optional))

£0.10

Total Cost

£11.95

£2.99 per serving

Instructions

1.
Preheat oven to 400°F (200°C). Cut the pressed tofu into 1-inch cubes. In a bowl, toss the tofu with 2 tablespoons of soy sauce and 2 tablespoons of cornstarch. Spread the tofu on a baking sheet, drizzle with vegetable oil, and bake for 20-25 minutes, or until golden brown and crispy, flipping halfway through.
2.
While the tofu is baking, prepare the broth. In a large pot, sauté the chopped onion, minced garlic, and grated ginger over medium heat until softened, about 5 minutes.
3.
Add the vegetable broth to the pot and bring to a simmer. Reduce heat to low, add the Japanese curry roux, and stir until completely dissolved. Add 1 tablespoon of soy sauce and 1 tablespoon of mirin. Simmer for 10 minutes, stirring occasionally.
4.
While the broth simmers, cook the soft-boiled eggs. Bring a pot of water to a boil. Gently lower the eggs into the boiling water and cook for 6-7 minutes for soft-boiled eggs. Immediately transfer the eggs to an ice bath to stop the cooking process. Peel the eggs carefully.
5.
Cook the ramen noodles according to package directions. Drain well.
6.
Divide the cooked ramen noodles into bowls. Ladle the curry broth over the noodles. Top with crispy tofu, a soft-boiled egg (halved), and sliced scallions. Drizzle with sesame oil (optional) and garnish with nori strips (optional).
7.
Serve immediately.

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My Notes

Nutrition Information

Nutrition per serving (600g)

650 kcal / 2720 kJ

Carbs

65g

25% of RDA

Fat

30g

43% of RDA

Protein

35g

70% of RDA

Detailed Breakdown

Fibre

5 g

17% of RDA

Sugar

10 g

11% of RDA

Sodium

1800 mg

78% of RDA

Saturated Fat

8 g

40% of RDA

Chef's Tips

Adjust the amount of curry roux to control the spice level of the broth. Some brands offer mild, medium, and hot varieties.

For a richer broth, add a tablespoon of miso paste along with the curry roux.

Other topping ideas include: spinach, bean sprouts, corn, and a drizzle of chili oil.

To make the tofu extra crispy, you can pan-fry it instead of baking it. Make sure to use high heat and a non-stick pan.

Cooking Equipment

Oven

Stove

Large pot

Baking sheet

Wine Pairings

No wine pairing suggestions available for this recipe.

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Chef's Tips

Adjust the amount of curry roux to control the spice level of the broth. Some brands offer mild, medium, and hot varieties.

For a richer broth, add a tablespoon of miso paste along with the curry roux.

Other topping ideas include: spinach, bean sprouts, corn, and a drizzle of chili oil.

To make the tofu extra crispy, you can pan-fry it instead of baking it. Make sure to use high heat and a non-stick pan.

Curry Ramen with Crispy Tofu

Ingredients

Instructions