Slow Cooker Ramen Tofu Soup Recipe
This slow cooker ramen tofu soup combines seared tofu, ramen noodles and plenty of vegetables in a savory, spicy gochujang broth.
Servings: 6
Equipment
- Skillet Large
Ingredients
- 1 Tablespoon olive oil
- 1 Pounds tofu firm, cut into 1-inch pieces
- 2 Tablespoons gochujangÂ
- 1 Inch ginger root peeled and grated
- 6 Cloves garlic minced
- 1 Cup shiitake mushrooms sliced
- 3 Cups bok choy chopped
- 1 Cup carrots diced
- 3 Stalks celery chopped
- 1 Cup green onions diced
- 1 lemon juice only
- 5 Cups vegetable broth
- 2 Tablespoons coconut aminos
- 1 Tablespoon sesame oil
- 1 Teaspoon salt
- 1/2 Teaspoon black pepper
- 1 Teaspoon ground turmeric
- 1 Teaspoon onion powder
- 1 Teaspoon red pepper flakes
- 1 Package ramen noodles
Instructions
- Heat a frying pan or skillet over high heat. Add olive oil and swirl to coat the pan.
- Season tofu with a pinch of salt and pepper. Add to the pan and sear both sides for 4 min. Add the garlic and ginger and cook until fragrant, about 1 minute.
- Add all ingredients except the noodles to the slow cooker and stir. Cook on low for 5 hours or high for 3 hours.
- During the final 15 minutes, turn the slow cooker to high and add the ramen noodles. Cover and cook until tender, checking them toward the end so they don't become too soft.
- Serve in bowls and garnish with chopped green onion
Notes
Don't skip the sear: Browning the tofu gives it much better flavor and texture before it goes into the slow cooker. Make sure the pan is hot and give the tofu space so it sears instead of steaming.
Add the garlic and ginger last: Once the tofu is browned, the garlic and ginger only need about a minute in the hot pan. Cooking them much longer can make the garlic bitter.
Watch the noodles closely: Add the ramen only for the final 15 minutes and turn the slow cooker to high. Start checking a little early because different brands of ramen can soften at different rates.
Adjust the broth at the end: Gochujang, broth and coconut aminos can all vary in saltiness and intensity. I taste the finished broth before serving and add more coconut aminos, lemon juice or gochujang only if it needs it.
Add the garlic and ginger last: Once the tofu is browned, the garlic and ginger only need about a minute in the hot pan. Cooking them much longer can make the garlic bitter.
Watch the noodles closely: Add the ramen only for the final 15 minutes and turn the slow cooker to high. Start checking a little early because different brands of ramen can soften at different rates.
Adjust the broth at the end: Gochujang, broth and coconut aminos can all vary in saltiness and intensity. I taste the finished broth before serving and add more coconut aminos, lemon juice or gochujang only if it needs it.
Nutrition
Calories: 557kcal | Carbohydrates: 103g | Protein: 23g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 1661mg | Potassium: 1144mg | Fiber: 12g | Sugar: 16g | Vitamin A: 5917IU | Vitamin C: 54mg | Calcium: 246mg | Iron: 7mg
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