• Course

    Main Course

  • Prep time

    10 Minutes

  • cook time

    25 Minutes

  • servings


  • Author



Baked Tofu Cubes

  • ½ cup extra firm tofu cubed
  • ½ tsp toasted sesame oil
  • ¼ tsp salt
  • 1 pinch pepper

Ramen Noodle Soup

  • ½ tsp toasted sesame oil or olive oil
  • 1 medium garlic clove minced
  • 2 cups vegetable broth
  • 1 cake Lotus Foods Organic Millet & Brown Rice Ramen
  • 1 tbsp soy sauce or tamari
  • sriracha, to taste
  • 1 tbsp green onion, finely chopped
  • 1 pinch red pepper flakes (optional)

Optional Additions

  • 2 baby bok choy, halved
  • ¼ cup mushrooms, thinly sliced
  • ½ cup broccoli, chopped into small pieces
  • ¼ cup carrots, thinly sliced

Optional Toppings

  • 1 pinch sesame seeds, black or white
  • 1 tsp nori seaweed, thinly sliced into small pieces

product used in the recipe

  • 1

    Preheat oven to 400°F. Combine cubed tofu, sesame oil, salt, and pepper in a bowl and toss to coat.

  • 2

    Place tofu in a single layer on a parchment lined baking tray. Bake for 10 mins, turn it over, and bake for another 10 mins.

  • 3

    Meanwhile, heat a medium-sized pot and add sesame oil (or olive oil) and garlic. Sauté for 2 mins. ⁣

  • 4

    Add vegetable broth and bring to a boil, then add veggies of choice and simmer for ~3-5 mins, until veggies are cooked yet still crisp.

  • 5

    Add noodles and simmer until noodles are cooked, noting cooking time on package.

  • 6

    Remove pot from heat. Add soy sauce and sriracha and adjust to taste. Pour soup into a bowl, add baked tofu, and sprinkle with green onion and red pepper flakes. Serve with preferred additions and toppings.

product used in the recipe