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Chile Lime Veggie Ramen

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Course: Dinner
Cook Time: 15 minutes
Servings: 4


  • 1 lb. firm or extra firm tofu*
  • 1 Tbsp. canola oil
  • 1 quart low-sodium vegetable broth or stock
  • 2 cups water
  • 1 package chili ramen noodles
  • 1 10 oz. package frozen shelled edamame
  • 6 oz. cremini or button mushrooms, sliced
  • 1 cup shredded carrots
  • 1 head shredded cabbage (preferably napa but green cabbage also works)
  • 1 large lime (cut into 4 wedges)
  • 2 tsp. Sriracha (optional)


  • Remove tofu from package. Wrap it in paper towels (or a tea towel) and press between two plates or sheet pans weighted with a slightly heavy object (ex. a few cans or a bag of flour). Drain for at least 30 minutes or up to a few hours.
  • Remove tofu from towels.
  • Heat a small sauté pan over medium-high heat. Add canola oil and heat until shimmering.
  • Cook tofu for 3–4 minutes or until golden brown. Flip and repeat on other side. Remove tofu from pan.
  • Slice tofu into cubes. Set aside.
  • Meanwhile, in a medium saucepan or soup pot, combine water and stock. Bring to a boil. Add ramen (just the noodles) and cook for 2 minutes.
  • Stir in ramen seasoning packet, edamame, mushrooms, carrots, cabbage and Sriracha. Cook another 2–4 minutes.
  • Serve with lime wedges.



*Try other proteins like grilled chicken or beef instead of tofu. Top with jalapeño, green onion or cilantro.
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