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Spicy Ramen Noodles with Togarashi Tofu & Mushrooms
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2 or 4 Serving Dinner

Spicy Ramen Noodles

with Togarashi Tofu & Mushrooms

Inspired by Japanese mazemen ramen, this broth-less noodle dish has a rich, umami flavor. Togarashi, a Japanese spice blend with bird’s eye chiles, adds heat and dimension to crispy tofu. A spicy, savory tahini sauce complements earthy mushrooms and crisp-tender bok choy in this high-fiber, high-protein dinner.

Tags: High-Protein Nut-Free High Fiber
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
710
FAT
20g
CARBOHYDRATES
96g
PROTEIN
45g

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INGREDIENTS

  1. 4 oz cremini mushrooms, trimmed and thinly sliced
  2. 6 oz baby bok choy, trimmed and roughly chopped
  3. 10 oz organic extra firm tofu, patted dry and cut into 1/2-inch cubes
  4. 2 tsp togarashi
  5. 2 tbsp tahini
  6. 1 tbsp white miso paste
  7. 1 tbsp Szechuan chile crisp starter
  8. 2 tsp low-sodium tamari
  9. 10 oz high fiber ramen noodles
  10. 1 scallion, trimmed and thinly sliced
  11. 5 tbsp vegetable oil*
  12. Salt*
  13. *Not included
  14. Ingredients are listed for 2 servings. If you're making 4 servings, please double your ingredients by using both meal kit bags provided.
  15. For full ingredient list, see Nutrition.
  16. ~This recipe has a spicy ingredient! For low-heat, use spicy ingredients as instructed. For no-heat, omit them entirely.~
Allergens: sesame, soy, wheat
Tools: Aluminum foil, Large pot, Large nonstick skillet
Cook Time
2 Servings  |  30 min 4 Servings  |  40 min

Nutrition (per serving)

CALORIES
710
FAT
20g
CARBOHYDRATES
96g
PROTEIN
45g

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INSTRUCTIONS

1
Cook the mushrooms

Bring large pot of salted water to a boil for noodles. Heat 1 tbsp vegetable oil in large nonstick skillet over medium-high heat. Add mushrooms and a pinch of salt and pepper. Cook until mushrooms are softened and browned, 4 to 5 minutes. Add bok choy and cook until stems are tender, 3 to 5 minutes. Transfer to plate and cover to keep warm. Wipe skillet clean. (4-serving meal: use 2 tbsp vegetable oil)

2
Crisp tofu

Heat same skillet with 2 tbsp vegetable oil over medium-high heat. Add tofu and cook until browned, 5 to 7 minutes. Add as much togarashi as you'd like, toss to combine, and set aside. (4-serving meal: use ¼ cup vegetable oil)

3
Make the sauce

Whisk together tahini, miso, chile crisp, tamari, ½ cup warm water, and 2 tbsp vegetable oil in large bowl. (4-serving meal: use 1 cup water, ¼ cup vegetable oil)

4
Cook the noodles

Add noodles to boiling water and cook until just al dente, 1 to 2 minutes. Drain noodles, add to bowl with sauce, and toss to combine.

5
Serve

Divide spicy ramen noodles between bowls and top with mushrooms, bok choy, and togarashi tofu. Sprinkle with scallion and serve. いただきます!

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