Mary Leverington's Note:
This is a triple soy bonanza. If you have an Asian market near you, get some freshly made tofu. It's wonderful. Sneak around the produce department while you're there and see if you can pick up some soy bean sprouts--much tastier than mung bean sprouts. I use vegetable oil because it's soy bean oil; hence the thriple soy bonanza. Soy products have a lot of health benefits, but you are not sacrificing taste, believe me. This way of fixing ramen noodles will change your attitude towards this lowly soup. I think you'll also agree that stir-frying the vegetables before adding to the soup improves their taste and texture.
My Private Note
Units: US | Metric
- 1Divide each slice of tofu into thirds so that you have 9 little rectangular pieces.
- 2Dredge them in flour.
- 3Heat on high one tablespoon of oil in a non-stick fry pan until it shimmers.
- 4Fry tofu until nicely browned on both sides.
- 5Tap a small amount of seasoning salt (I like Lawrey's) on tofu as it fries.
- 6When done, remove to paper toweling.
- 7Prepare ramen noodles in water according to package instructions.
- 8Add the seasoning packet.
- 9Add a little more oil to fry pan and stir fry bean sprouts.
- 10Place in the bottom of a large soup bowl.
- 11Place ramen and broth on top of sprouts.
- 12Stir fry remaining vegetables and place them on the noodles.
- 13Arrange fried tofu on the vegetables and drizzle a little sesame oil on top of everything.
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Nutritional Facts for Fried Tofu and Ramen Soup
Serving Size: 1 (929 g)
Servings Per Recipe: 1
- Amount Per Serving
- % Daily Value
- Calories 335.1
- Calories from Fat 250
- Total Fat 27.8 g
- Saturated Fat 3.6 g
- Cholesterol 0.0 mg
- Sodium 33.9 mg
- Total Carbohydrate 18.9 g
- Dietary Fiber 5.9 g
- Sugars 11.5 g
- Protein 8.4 g
The following items or measurements are not included: