Spicy Kimchi Ramen Soup with Crispy Tofu

Filled with spicy kimchi, sticky tofu and gourmet spices, topped with a soft-boiled egg and fresh herbs, this sweet and spicy bowl is packed with the perfect amount of sweet heat for a full and delicious meatless meal!

Spicy Kimchi Ramen Soup with Crispy Tofu

Course

Main
Prep time

35 Mins
cook time

20 Mins
servings

1
Author

@_seasonedtotaste

Ingredients

¾ cup extra firm tofu
2 tsp olive oil
½ tbsp cornstarch
1 egg
1 Lotus Foods Spicy Kimchi Rice Ramen Noodle Soup
1 tbsp cilantro, roughly chopped
2 tbsp green onion, roughly chopped
2 tbsp kimchi
¼ tsp black sesame seeds, for garnish
2 wedges lime, for garnish

Tofu Sauce

2 tbsp soy sauce
½ tsp garlic
½ tsp garlic chili sauce
¼ tsp sesame oil
1 tsp honey

product used in the recipe

Spicy Kimchi Rice Ramen Noodle Soup with Freeze-Dried Chunky Veggies

1

Gently squeeze tofu to begin releasing the moisture. Slice into small cubes and place on a flat surface, then cover with a lint-free cloth or paper towel and place a flat surface, such as a thin cutting board, on top. Place a heavy object like a cast iron skillet on top and press for up to 30 mins. If using paper towels, replace with fresh paper towels halfway through the pressing process.
2

Remove tofu cubes from cloth and place on a lined baking sheet with 1 tsp oil and bake for 15 mins at 425°F. Place in a bowl covering with remaining olive oil and cornstarch. Set aside until further use.
3

Whisk sauce ingredients in a small bowl, stirring until smooth.
4

Add sauce to a small saucepan over a high heat, and sauté 10-15 seconds until bubbly. Add baked tofu and cook for 2-3 mins until tofu begins to brown and sauce thickens covering tofu. Set aside.
5

While tofu is baking, place egg in a small pot and fill with just enough water to cover. Bring to a boil, then immediately remove pot from heat, and cover for max 2-3 mins.
6

Immediately run cold water over egg to slow cooking process. Peel and set aside.
7

Cook rice ramen soup according to directions on package.
8

Prep garnishes by roughly chopping cilantro and green onion. Slice egg in half.
9

Pour cooked noodles and broth into a bowl. Add tofu, extra kimchi, chopped green onion, cilantro, and soft-boiled egg. Garnish with sesame seeds and lime wedges.