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Tofu Noodle Ramen

Tofu Noodle Ramen

4rating out of 5

(577 reviews from our customers)

Prep Time

30 min



Ramen is a Japanese wheat noodle broth that’s usually made with pork or fish stock, which requires simmering for hours. Making a flavourful vegetarian ramen in around half an hour seemed like an impossible task when we first tackled this recipe, but we got there in the end. Like true Japanese cooking it’s healthy, balanced, subtle and nourishing.

Prep Time

30 min



What is Gousto all about?

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What is Gousto all about?

We send you everything you need to cook amazing recipes like this, delivered right to your door. Leave the planning to us!

For 2 people (double for 4)
3 wheat noodle nests (150g) †
100g chestnut mushrooms
1/2 tsp chilli flakes
Star anise (whole)
1 star anise
30g root ginger
3 soy sauce sachets (24ml) †
1 spring onion
2 tbsp rice vinegar
Shaoxing wine (3.18)
2 tbsp shaoxing wine †
1 vegetable stock cube †
100g mange tout
200g organic tofu †
You Will Need
Vegetable oil

Nutritional Information*

Percentages are based on an adult's daily intake

  • 3 wholewheat noodle nests<span class="strong">†</span>
  • 80g chestnut mushrooms
  • Fiery chilli flakes
  • star anise
  • Fresh root ginger
  • 1 soy sauce sachet (8g)<span class="strong">†</span>
  • 1 spring onion
  • 2 tbsp rice vinegar
  • 2 tbsp Shaoxing wine<span class="strong">†</span>
  • vegetable stock pot<span class="strong">†</span>
  • 80g mangetout
  • 280g plain tofu<span class="strong">†</span>
Typical Values per 100g per serving
Energy 584 kJ
139 kcal
2125 kJ
506 kcal
of which saturates
3.4 g
0.7 g
12.4 g
2.5 g
of which sugars
16.7 g
1.9 g
60.7 g
7.1 g
Fibre 2.1 g 7.6 g
Protein 8.9 g 32.6 g
Salt 1.2 g 4.36 g
*Gousto’s nutritional information only applies to ingredients supplied by Gousto. The cooking process and additional ingredients added at home (listed under “What you’ll need”) will affect total values.
Ingredients contain
3 wholewheat noodle nests
wholemeal wheat flour (gluten) (47%), wheat flour (wheat flour (gluten), calcium carbonate, iron, niacin, thiamin), salt, firming agent: ( e501, e500v)
80g chestnut mushrooms
Fiery chilli flakes
star anise
Fresh root ginger
1 soy sauce sachet (8g)
water, soya bean, wheat (gluten), salt, alcohol (ethanol)
1 spring onion
spring onion
2 tbsp rice vinegar
rice, salt, water
2 tbsp Shaoxing wine
wine, water, sugar, alcohol, flavours, colouring: e150d, preservatives: e202 and e224 (sulphites), foodacid: e270
vegetable stock pot
water, carrots, leek, red bell pepper, celeriac (43%), glucose syrup, salt, yeast extract, palm fat, sugar, potassium chloride, parsley, vegetable juice concentrate (celery, carrots, leek, onions 09%), spices (celery seeds, lovage root, nutmeg, pepper) gelling agents: (xanthan gum, locust bean gum), flavourings, caramel syrup, maltodextrin
80g mangetout
mange tout
280g plain tofu
water, soy beans (31%), nigari
  • Allergens highlighted by † (gluten, soya, sulphites, celery)

In addition to the recipe specific allergen information provided, due to production and packing methods Gousto boxes may also contain low levels of the following allergens: Cereals containing gluten; Crustaceans; Eggs; Fish; Peanuts; Soya; Milk; Nuts: almonds, hazelnuts, walnuts, cashews ,pecan nuts ,brazil nuts, pistachio nuts, macadamia nuts; Celery; Sesame; Sulphur dioxide and Sulphites; Lupin; Molluscs; Mustard.

Cooking Instructions
Instructions for 2 people (double for 4)
1 Tofu Noodle Ramen

Boil a kettle

Slice the spring onions finely, discarding the root ends and keeping the green and white parts separate

Cut the mushrooms in half then slice finely

Cut the mangetout into bite-size pieces

2 Tofu Noodle Ramen

Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Drain the tofu, pat dry with kitchen towel and cut into cubes

3 Tofu Noodle Ramen

Add 1-2 tbsp vegetable oil to a large pot over a high heat

Add the ginger, chilli flakes (can't handle the heat? Go easy!), mushrooms and star anise and cook for 1 min, stirring constantly

Add the shaoxing wine and cook for 1 min or until it evaporates, still stirring constantly

4 Tofu Noodle Ramen

Add the rice vinegar to the pot and cook for 30 sec

Add 1L (2L) boiled water and crumble in the stock cube(s)

Reduce the heat to low, add the tofu and stir

5 Tofu Noodle Ramen

Add the noodles to the pot

Cook for 4 min

6 Tofu Noodle Ramen

Add the soy sauce, the whites of the spring onion (save the green for serving) and cook for 2 min

7 Tofu Noodle Ramen

Add the mangetout and cook for a further 2 min or until the noodles are tender but with a slight bite


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Serve the soup sprinkled with the remaining spring onion

Tip: Don't eat the star anise!


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