Marinated tofu ramen

Number of persons

4 pers.

Preparation time


Cooking time



  • 1 block firm tofu, plain or smoked
  • 1 liter of ready-to-use Pure Chicken Broth
  • 300g shiitake mushrooms (or your choice of seasonal mushrooms)
  • 1 or 2 bok choy cabbages, depending on size
  • 400g ramen noodles, 4 tbsp Yakitori sauce
  • 2 spring onions, 1 red bell pepper, thinly sliced
  • Sesame seeds, vegetable oil, salt and pepper

The steps

  1. Cut tofu block into small cubes.
  2. In a bowl, mix the Yakitori sauce with the garlic and grated ginger. Add tofu cubes and marinate.
  3. Heat the Chicken Broth in a saucepan and keep warm.
  4. Heat a drizzle of vegetable oil in a wok over high heat and stir-fry the bell pepper strips and sliced shiitake mushrooms for a few minutes. When the peppers are tender, remove the vegetables from the heat.
  5. Add the tofu and marinade to the wok and brown for a few minutes.
  6. In a non-stick frying pan, brown the bok choy in a drizzle of vegetable oil. Add a small ladleful of stock and cook for 5 minutes or until tender.
  7. Pour the ramen noodles into a bowl of boiling water and rehydrate for the time indicated on the packet.
  8. Divide the ramen, tofu, mushrooms and bell pepper between four bowls.
  9. Carefully add half a bok choy and cover with ready-to-use Chicken Broth.
  10. Serve hot, sprinkled with a few pieces of spring onion and sesame seeds.