My comfort food has always been ramen – or, as my brother and I used to call it when we were little, “noodles and tofu”. Even though I’ve been enjoying this heartwarming soup since as early as I can remember, I’m certainly no ramen snob because you better bet I can enjoy a 99-cent Cup Noodles as much as a bougie spicy miso ramen from a top-notch restaurant with a broth that’s been simmering for days and a plethora of toppings.
There’s just something about a bowl of ramen that makes you feel comfortable, happy, and fulfilled all at the same time. It’s my favorite food to pack when traveling or camping, and it’s what I crave after a long, hard day, a late night out, or a cold winter evening.
Sometimes when I’m feeling too “lazy” to cook a full dinner, I break open a package of ramen noodles (yes, I keep these on-hand, always) and cook up my own broth. There are so many different ingredients you can add to your broth to make it your own, which is why I love this recipe so much.
“The word ‘ramen’ may have come from the Chinese word lāmiàn 拉麵, a type of Chinese ‘pulled noodle’.”
– Ejji ramen
Ridiculously Lazy Ramen
Ingredients
- 1-2 packages Ramen Noodles (you can find these in the frozen or refrigerated section of the Asian market)
- 1 block Tofu (use extra firm if you want crispy tofu)
- 1/2 cup Napa Cabbage
- 1/4 cup Bean Sprouts
- 1 tbsp Garlic (minced)
- 2-4 tbsp Miso Paste
- 3-6 cups Chicken Broth
- 1 tbsp Sambal Oelek
- 1 tsp Ground Ginger
- 1 tsp Ramen Seasoning or Umami Blend
- 3 Dried Mushrooms
Instructions
- Start by making crispy tofu, if desired. Preheat air fryer to 370 degrees. Then, squeeze excess water from your tofu and cut into cubes or rectangular slices.
- Once air fryer is preheated, spray with nonstick spray and place tofu inside. Let cook at 370 degrees for 12-16 minutes, flipping halfway between.
- Meanwhile, boil a pot of water or chicken broth and add garlic, miso paste, and sambal oelek (chili paste) and stir well. Bring to a rolling boil and add spices and dried mushrooms (if you used water as your base instead of chicken broth, go ahead and add your bouillon cubes in this step). Stir well and reduce heat to low-medium low.
- Chop and prep your veggies. Then, add noodles to your pot and cook until al dente.
- Turn off your heat and add veggies, stirring until blanched.
- Serve into bowls, top with tofu and sesame seeds.
Watch my video on how to make this recipe by clicking here.
