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Is there a more perfect food than ramen? We think not. We’re kicking up the flavor with this bomb-ass soup that’s a whole lot more than curly noodles and broth.

  • Author: Wicked
  • Yield: 2 1x



for the tofu and broccoli

  • splash of oil + spray oil
  • 1 block extra-firm tofu, cut into slices
  • 1 bunch baby broccoli, chopped
  • 2 cloves of garlic, sliced thin

for the cabbage

  • 1/4 of a red cabbage, sliced
  • drizzle of toasted sesame oil
  • pinch of salt and pepper
  • 2 packages of your favorite vegan ramen

to serve

  • 1 can of baby corn, drained and rinsed
  • 1 lb or 300 grams of baby spinach, steamed and drained

to garnish

  • red jalapeno, sliced
  • nori sheet, cut into quarters
  • black and white sesame seeds
  • fresh cilantro


for the tofu and broccoli

  1. Heat skillet over medium-high heat. When skillet is hot, add oil.
  2. Add slices of tofu, and spray top with oil. When tofu browns, flip to brown other side.
  3. Move tofu for the one side of the skillet, in the free space add broccoli and garlic. Add water to broccoli side to steam. Keep stirring and moving the broccoli for the next couple minutes.
  4. When the tofu is brown and finished, remove from skillet.
  5. Give the broccoli a stir and add a splash of water to deglaze the pan.
  6. After another minute of stirring the broccoli, remove from the pan.

for the cabbage

  1. Clean out any leftover bits from the skillet, and heat up again. Add the cabbage to skillet and a drizzle of toasted sesame oil. Season with a pinch of salt and pepper and stir.
  2. Keep the cabbage moving, stirring every minute or so for a total of 8 minutes.
  3. Remove from heat and set cabbage on separate plate with broccoli and tofu.

Cook ramen according to the package instructions, boiling the noodles and adding spice packets to make broth.

to serve and garnish

  1. Add broth to bowl and desired amount of noodles. Top with cabbage, broccoli, baby corn, tofu and spinach.
  2. Garnish with jalapeno, nori, sesame seeds, and cilantro.

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