Slow Cooker Ramen Tofu Soup

Slow Cooker Ramen Ingredients

A complete list of ingredients and amounts can be found in the recipe card below.

Tofu: Use firm or extra-firm tofu so the cubes hold together when they’re seared and slow cooked. Softer tofu is much more likely to break apart in the soup.
Gochujang: This fermented Korean red chili paste gives the broth heat along with savory, slightly sweet flavor. I use 2 Tablespoons, but you can start with less if you’re sensitive to spice.
Shiitake mushrooms: I love their deeper, more savory flavor in ramen, but cremini mushrooms also work well if shiitakes aren’t available.
Bok choy: Add all 3 Cups as written. It softens considerably as the soup cooks and adds plenty of greens without overwhelming the broth.
Coconut aminos: These add salty, savory flavor to the broth. Soy sauce or tamari can be used instead, although you’ll want to taste before adding extra salt since their saltiness varies.
Ramen noodles: These go in for only the final 15 minutes. Adding them earlier will leave you with very soft noodles.

How to Make Slow Cooker Tofu Ramen

For more detailed instructions with weights and measurements, jump to the printable recipe card.

Sear the tofu: Season the tofu with salt and pepper, then sear it in a hot skillet until golden on both sides. Add the ginger and garlic and cook just until fragrant.
Add the vegetables: Add the celery, carrots, bok choy, mushrooms and green onions to the slow cooker.
Build the broth: Add the gochujang, lemon juice, vegetable broth, coconut aminos, sesame oil, turmeric, onion powder and red pepper flakes, then add the tofu mixture.
Slow cook: Cover and cook for 5 hours on low or 3 hours on high.
Add the noodles: Turn the slow cooker to high and add the ramen during the final 15 minutes, checking them toward the end so they don’t overcook.
Garnish and serve: Ladle into bowls and top with green onion. I like putting extra gochujang or coconut aminos on the table so everyone can adjust their bowl.

Substitutions and Variations

Mushrooms: Cremini or white mushrooms work if you can’t find shiitakes. One reader used cremini mushrooms and reported that the soup still turned out delicious.
Adjust the heat: Use less gochujang and omit the red pepper flakes for a milder broth. For more heat, add extra gochujang to individual bowls rather than making the entire batch hotter.
Switch the noodles: Udon, soba or rice noodles can work, but cooking times vary considerably. Add them near the end and cook only until tender rather than automatically giving every type 15 minutes.
Add more vegetables: Snap peas, corn or edamame would fit nicely here. Add quick-cooking vegetables toward the end so they don’t become overly soft.
Gluten-free: Use gluten-free ramen or rice noodles and check your gochujang and vegetable broth carefully, since they’re not always gluten-free. Tamari is an easy gluten-free alternative if you’re replacing the coconut aminos.

Serving Suggestions

Appetizers: Begin your vegan-friendly meal with rice paper samosas.
Side dishes: A fresh salad, such as Asian zoodle salad, would be good on the side.
Dessert: Finish your meal with strawberry oatmeal bars or blueberry pie meringue squares.
Drinks: And treat yourself to a strawberry mojito too, or some state fair style lemonade.

How to Store Slow Cooker Ramen

Store: Keep leftovers in an airtight container in the refrigerator for up to 3 days. The ramen noodles will continue absorbing broth as they sit, so expect them to become softer. If you’re making the soup ahead, I prefer storing the noodles separately.
Freeze: For the best texture, freeze the broth, vegetables and tofu without the ramen noodles for up to 3 months, then add freshly cooked noodles when serving.
Thaw: Defrost overnight in the refrigerator.
Reheat: Warm the soup gently in a saucepan on the stove until hot, then add freshly cooked noodles if you stored or froze them separately.