Ramen Bowls


Primary Media

User Rating

4.64 out of 5 stars
Rate it:
39 ratings

Recipe Data


Recipe Wellness Badges


Save Options


Tofu and eggs are a good protein combo for a meatless dinner. Just add some ramen and broth and you've got yourself a crowd pleaser!

Recipe Tags

Servings and Ingredients

Serves 4
1 (16-oz) pkg. extra-firm tofu, cut into 3/4-in cubes
¼ c. plus 1 tbsp sesame oil, divided
2 tbsp. Hy-Vee light-sodium soy sauce
2 tbsp. chili garlic sauce, divided
¼ c. green onions, chopped
4 clove(s) garlic, divided
3 (14.5-oz) cans Hy-Vee 33%-reduced-sodium chicken broth
1 ¾ c. water
1 oz. fresh ginger
2 (3-oz) pkg. instant ramen noodles
4 bunch(es) baby bok choy, quartered
1 c. shredded carrots
2 Hy-Vee large pasteurized eggs, soft-boiled, peeled and halved
4 radishes, thinly sliced
Cilantro leaves, for garnish
Sesame seeds, for garnish

Things To Grab

  • Large resealable plastic bag
  • Large saucepan
  • Colander
  • Large bowl
  • Large nonstick skillet
  • Slotted spoon
  • Aluminum foil
  • Paper towels


  1. Place tofu in a large resealable plastic bag. Add 1/4 cup sesame oil, soy sauce, 1 tablespoon chili garlic sauce, green onions, and 2 cloves garlic, minced, to resealable plastic bag; seal. Turn to coat. Marinate in the refrigerator for at least 30 minutes or up to 24 hours, turning bag occasionally.
  2. Heat remaining 1 tablespoon sesame oil in same skillet over medium-high heat. Drain tofu; discard marinade. Cook and stir tofu in hot oil until lightly crisp.
  3. Combine broth; water; ginger; remaining garlic, crushed; and remaining 1 tablespoon chili garlic sauce in a large saucepan. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes. Remove ginger and garlic; discard. Add ramen noodles to saucepan; reserve seasoning for another use. Bring to boiling; reduce heat. Simmer, covered, for 5 minutes or until noodles are tender. Drain noodles over a large bowl to reserve cooking liquid.
  4. Cook bok choy in a small amount of water in a large nonstick skillet over medium-low heat for 5 minutes or until tender. Transfer bok choy to a platter using a slotted spoon; cover and keep warm. Wipe out skillet.
  5. Divide noodles among four serving bowls. Add tofu, bok choy, carrots, egg halves and radishes. Add cooking liquid to each bowl. If desired, garnish with cilantro and sesame seeds.

Nutrition facts


490 Calories per serving

Amounts Per Serving

  • Total Fat: 20g
  • Cholesterol: 95mg
  • Sodium: 1760mg
  • Total Carbohydrates: 53g
  • Protein: 31g

Daily Values

Vitamin A 810%
Vitamin C 640%
Iron 50%
Calcium 90%

Recipe Source:

August Seasons 2017.