Chile Lime Veggie Ramen


Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard


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


1. 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.

2. Remove tofu from towels.

3. Heat a small sauté pan over medium-high heat. Add canola oil and heat until shimmering.

4. Cook tofu for 3 – 4 minutes or until golden brown. Flip and repeat on other side. Remove tofu from pan.

5. Slice tofu into cubes. Set aside.

6. 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.

7. Stir in ramen seasoning packet, edamame, mushrooms, carrots, cabbage and Sriracha. Cook another 2 – 4 minutes.

8. Serve with lime wedges.


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


Paper towels or tea towel, skillet, cutting board, knife, saucepan