Name: Spicy Shio Ramen Noodles with Seaweed and Tofu
Prep time: 10 min
Cook time: 15 min
Total time: 30 min
Yield: 2
Cuisine: Japanese
Ingredients: 8 oz fresh or dried ramen noodles; 4 cups vegetable broth; 2 tbsp shio broth base; 1 tbsp soy sauce (low-sodium preferred); 1 tsp chili oil (adjust to taste); 1 cup silken tofu, cubed; 2 sheets nori seaweed, torn into strips; 2 scallions, thinly sliced; 1 tsp sesame seeds; 1 tbsp sesame oil; 2 cloves garlic, minced; 1-inch piece ginger, grated; 1 cup water (for broth consistency)

This Spicy Shio Ramen Noodles with Seaweed and Tofu is a soul-warming dish bursting with umami flavors. The salty shio broth, infused with chili oil and seaweed, pairs perfectly with silky tofu and chewy noodles, creating a comforting, spicy bowl ideal for a cozy dinner.

Why You’ll Love This Recipe

This ramen recipe is a game-changer for noodle lovers seeking a quick yet flavorful meal. The shio-based broth, rooted in Japanese culinary tradition, delivers a delicate balance of saltiness and umami, elevated by a customizable spice level. Tofu adds a creamy texture, while seaweed brings a subtle oceanic depth. It’s a versatile dish—perfect for weeknight dinners or impressing guests with minimal effort. Plus, it’s vegetarian-friendly, budget-conscious, and ready in under 30 minutes, making it a go-to for busy evenings.

Recipe Tips and Tricks

Toast the seaweed: Lightly toasting nori sheets enhances their nutty flavor before adding to the broth.
Control the spice: Adjust chili oil to your preference; start with a teaspoon for mild heat.
Cook noodles al dente: Slightly undercook ramen to prevent them from becoming mushy in the hot broth.
Prep ingredients ahead: Chop tofu and scallions in advance for a smoother cooking process.
Use fresh noodles: Fresh ramen noodles offer better texture than dried, but either works well.

Yield: Serves 2

Spicy Shio Ramen Noodles with Seaweed and Tofu

Spicy Shio Ramen with seaweed and tofu: a quick, umami-packed vegetarian dinner with chewy noodles and customizable heat.

Prep Time 10 minutes

Cook Time 15 minutes

Additional Time 5 minutes

Total Time 30 minutes

Ingredients

8 oz fresh or dried ramen noodles
4 cups vegetable broth
2 tbsp shio broth base
1 tbsp soy sauce (low-sodium preferred)
1 tsp chili oil (adjust to taste)
1 cup silken tofu, cubed
2 sheets nori seaweed, torn into strips
2 scallions, thinly sliced
1 tsp sesame seeds
1 tbsp sesame oil
2 cloves garlic, minced
1-inch piece ginger, grated
1 cup water (for broth consistency)

Instructions

Gather your ingredients: Prep is key! Cube the tofu, slice scallions, mince garlic, grate ginger, and tear nori into bite-sized strips. Having everything ready makes this a breeze.
Cook the noodles: Bring a pot of water to a boil and cook ramen noodles according to package instructions (usually 3-5 minutes). Drain and rinse under cold water to stop cooking. Set aside.
Heat the base: In a large pot, warm sesame oil over medium heat. Add minced garlic and grated ginger, sautéing for 1-2 minutes until fragrant. This aroma sets the stage!
Build the broth: Pour in vegetable broth and water, then stir in shio broth base and soy sauce. Bring to a gentle simmer, stirring occasionally, for 5 minutes to meld flavors.
Add the spice: Drizzle in chili oil, starting with 1 tsp. Taste and adjust for your desired heat level. Let the broth simmer for another 2 minutes to infuse the spice.
Warm the tofu: Gently add cubed tofu to the broth. Let it heat through for 2-3 minutes without boiling to keep its silky texture intact.
Toast the seaweed: For extra flavor, lightly toast nori strips over an open flame or in a dry skillet for 10-15 seconds. Add half to the broth, reserving the rest for garnish.
Assemble the bowls: Divide cooked noodles into serving bowls. Ladle hot broth and tofu over the noodles, ensuring an even mix of goodies in each bowl.
Garnish with flair: Sprinkle scallions, sesame seeds, and reserved nori strips on top. These add crunch, color, and a fresh pop to every bite.
Serve and enjoy: Serve immediately with chopsticks and a spoon. Slurp loudly—it’s the ramen way! Pair with a cold drink to balance the heat.

Notes

For a richer broth, add a splash of mirin or a pinch of MSG (optional).
If nori softens too much, serve extra strips on the side for crunch.
Adjust broth saltiness by tasting before serving; shio base can vary in intensity.

Nutrition Information

Yield

Serving Size

1
Amount Per ServingCalories 292Total Fat 18gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 13gCholesterol 0mgSodium 2143mgCarbohydrates 21gFiber 2gSugar 4gProtein 14g

The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.

Ingredients Notes

Ramen noodles: Fresh or dried, these are the heart of the dish, providing a chewy bite. Opt for high-quality brands for authenticity.
Tofu: Silken or soft tofu adds creaminess; firm tofu works for a heartier texture.
Nori seaweed: Adds umami and a slight crunch; look for pre-toasted sheets for convenience.
Shio broth base: A Japanese salt-based seasoning, found in Asian markets or online, creates the signature flavor.
Chili oil: Brings heat; homemade or store-bought both work, but check for added MSG if avoiding.
Soy sauce: Enhances umami; use low-sodium to control saltiness.
Scallions and sesame seeds: Fresh scallions add brightness, while sesame seeds offer a nutty finish.

Variations and Substitutions

Protein swap: Replace tofu with tempeh, seitan, or a soft-boiled egg for a different texture or non-vegetarian twist.
Broth base: Swap shio for miso or soy-based broth for a richer or earthier flavor profile.
Spice alternatives: Use sriracha or gochujang instead of chili oil for a different heat profile.
Veggie add-ins: Incorporate mushrooms, bok choy, or spinach for extra nutrition and flavor.
Gluten-free: Use rice noodles or gluten-free ramen and tamari instead of soy sauce.

Storage Options

Store leftover broth and toppings separately in airtight containers in the fridge for up to 3 days. Reheat broth gently on the stove, adding fresh noodles when serving to avoid sogginess. Freeze broth for up to 1 month; thaw overnight before reheating. Avoid storing cooked noodles long-term as they lose texture.