Recipes ofSarah Bibeau


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Chili Tofu Ramen

Monday, December 09, 2019
Total time
1 hour
Preparation time
1 hour

Nothing is more comforting than a warming bowl of ramen. This chill tofu version is vegan and low-cal, plus it packs in loads of fresh flavors

or25 whole pieces of mushrooms, maitake, raw (28 g)
or1 fl oz of alcoholic beverage, rice (sake) (29 g)
or2 tbsps of soy sauce made from soy (tamari) (36 g)
or1 tbsp of sauce, fish, ready-to-serve (18 g)
or3 cloves of garlic, raw (9 g)
or2 units of peppers, hot chili, red, raw (90 g)
or1 tsp of ginger root, raw (2 g)
or3 cups of kale, raw (63 g)
or1.5 cups of mung beans, mature seeds, sprouted, cooked, stir-fried (186 g)
or1 cup of noodles, japanese, soba, cooked (114 g)
or150 grams of MORI-NU, Tofu, silken, extra firm
or1 tbsp of oil, avocado (14 g)
STEP 1 Put the mushrooms, 1 tbsp each of sake, fish sauce and soy, the garlic and ginger, and the halved red chili in a large pan and top up with 2 liters of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well. STEP 2 Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Scatter with spring onions and sliced chili, to serve.
Nutritional information
Per 100 gPer portion (185 g)% DRI
Energy76 kcal140 kcal7 %
Fat3 g5 g7 %
Fatty acids, total saturated0 g1 g3 %
Cholesterol0 mg0 mg0 %
Sodium494 mg912 mg38 %
Carbohydrate9 g17 g6 %
Sugars1 g2 gremove
Fiber1 g2 g9 %
Protein5 g9 gremove