Spicy Five-Spice Vegetable Ramen with Crispy Tofu
A vibrant and satisfying Asian-inspired ramen bowl loaded with tender vegetables, crispy tofu, and a rich spicy broth infused with Chinese five-spice and chili heat. This easy 25-minute meal delivers bold flavors with a perfect balance of savory, spicy, and umami notes that will warm you from the inside out.
- Prep
- 10 min
- Cook
- 15 min
- Total Time
- 25 min
- Servings
- 4
- Difficulty
- easy
- Cuisine
- asian
Ingredients
- 1lbChicken Breast, thinly sliced
- 4packagesRamen Noodles, dried
- 8ozShiitake Mushrooms, sliced
- 2mediumCarrot, julienned
- 1largeGreen Bell Pepper, thinly sliced
- 1lbAsparagus, cut into 2-inch pieces
- 3cupsSpinach, fresh
- 1cupCorn, fresh or frozen
- 1canChickpeas, drained and rinsed
- 1largeWhite Onion, thinly sliced
- 1mediumPotato, diced small
- 14ozTofu, pressed and cubed
- 4wholeEgg, soft-boiled
- 0.5cupSoy Sauce
- 3tbspTeriyaki Sauce
- 2tbspHot Sauce
- 0.25cupTomato Sauce
- 1tbspBarbecue Sauce
- 1.5tspChinese Five Spice
- 1tspChili Powder
- 0.5tspCurry Powder
- 0.5cupBasmati Rice, cooked
- 0.5cupMozzarella, shredded
Step-by-Step
- 1
Bring a large pot of water to boil. While waiting, prepare all vegetables by slicing, dicing, and julienning according to specifications. Press tofu between paper towels for 5 minutes to remove excess moisture, then cut into 1-inch cubes.
5mhigh heat - 2
In a separate pot, heat 8 cups of water and add white onion slices, diced potato, and chicken breast slices. Add soy sauce, teriyaki sauce, hot sauce, tomato sauce, barbecue sauce, Chinese five spice, chili powder, and curry powder. Stir well to combine all seasonings.
3mhigh heat - 3
Bring the broth to a boil, then reduce heat to medium. Simmer for 5 minutes until chicken is partially cooked and potato begins to soften. The broth should be richly colored and fragrant.
5mmedium heat - 4
Add shiitake mushrooms, carrot, green bell pepper, asparagus, corn, and chickpeas to the broth. Stir gently and continue simmering for 3 minutes until vegetables are tender-crisp.
3mmedium heat - 5
In the boiling water pot, cook ramen noodles according to package directions (typically 3-4 minutes). Drain and divide among four bowls. Top each bowl with cooked basmati rice as a base layer.
4mhigh heat - 6
Add fresh spinach to the broth and stir until wilted, about 1 minute. Pan-fry the pressed tofu cubes in a separate skillet over medium-high heat for 2 minutes per side until golden and crispy.
2mmedium-high heat - 7
Ladle the hot broth with all vegetables and chicken evenly over the noodles and rice in each bowl. Top each bowl with crispy tofu cubes, one soft-boiled egg (halved), shredded mozzarella, and additional hot sauce to taste.
2m