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Tom Yum Tofu Ramen
with zucchini / mushrooms

Active: 30 min Total: 30 min

This variation of the spicy Thai soup has a nontraditional twist with the addition of creamy coconut milk and ramen noodles for substance. While usually made with shrimp, we're using tofu as the protein in this vegetarian version.
Smarts: Traditional Tom Yum Soup is made with nam prik pao (Thai chili paste), but we’re using red curry paste since it’s a staple in our community members’ kitchens. If you can find nam prik pao at your local Asian just check the ingredients - many versions include shrimp.

Tags

Ingredients

Servings:
4
Metric
Tom Yum Tofu Ramen:
  • Tofu, extra-firm - 16 oz, 1/2" / 1.3cm cubes (vacuum-packed preferable)
  • Shallots - 2 cloves, chopped
  • Lemongrass - 2 stalks, chopped (sub 1 tsp lemongrass paste / stalk)
  • Jalapenos (opt) - 1, thinly sliced
  • Zucchini - 12 oz, cubed
  • Noodles, ramen - 6 oz (sub any Asian noodles)
  • Thai basil (opt) - 10 leaves, chiffonade
  • Straw mushrooms, canned (14oz / 397g) - 1 can, drained and rinsed (sub fresh button mushrooms, sliced)
  • Oil, cooking - 1 Tbsp
  • Curry paste, red - 1 Tbsp (sub vegetarian nam prik pao - Thai chili paste)
  • Stock, any type - 3 1/2 cups
  • Soy sauce - 2 tsp
  • Coconut milk, light - 1 cup
  • Lime juice - 1 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
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Prep

  1. Tofu - Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3cm cubes. (Can be done 1 day ahead)
  2. Shallots / Lemongrass / Jalapenos - Prep as directed and combine. (Can be done up to 5 days ahead)
  3. Zucchini - Cube zucchini. (Can be done up to 3 days ahead)
  4. Noodles - Cook according to package directions. (Can be done up to 3 days ahead)
  5. Thai basil - Chiffonade basil.
  6. Mushrooms (if using canned) - Drain and rinse.

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Make

  1. Heat a wok or Dutch oven over medium heat. Add oil and then shallots, lemongrass, jalapenos, and zucchini. (If using fresh mushrooms, add them as well.) Season with a pinch of salt and saute until fragrant, ~4 minutes.
  2. Add red curry paste and saute for 1 minute more.
  3. Add stock and bring to a simmer. Simmer for 5 minutes to let the flavors develop.
  4. Add tofu, mushrooms (if using canned), and soy sauce and simmer for 5 minutes.
  5. Stir in coconut milk and simmer for 1 minute.
  6. Remove soup from heat and stir in lime juice. Taste and season with some salt.
  7. Divide noodles between serving bowls. Ladle soup over noodles. Top with basil and enjoy.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (68)
Gluten-free (10)
Paleo (5)
Vegetarian (24)

45 reviews

I used brown rice noodles instead of Ramen and added more curry paste and a whole can of coconut milk (lite). I also substituted cilantro for basil. Turned out wonderful!

By: Lisa
Posted: Apr 04, 2019
Diet: Original
0 Helpful

So good! We ended up leaving out the mushrooms due to a family preference, but we added sliced red peppers. Made per the recipe otherwise.

By: Kirsten
Posted: Feb 02, 2019
Diet: Original
0 Helpful

We enjoyed this soup and the flavors. I would leave the lemon grass whole next time because the bites with it were overwhelming with lemon flavor.

By: Samuel
Posted: Aug 25, 2018
Diet: Gluten-free
0 Helpful

This was truly delicious. I was so surprised such a simple recepie has such complex flavors.

By: andres
Posted: May 30, 2018
Diet: Original
0 Helpful

should have doubled the red curry paste or added something for a bit more kick, came together easily, used whole can of coconut milk, thin rice noodles, sliced fresh mushrooms

By: Christine
Posted: May 21, 2018
Diet: Gluten-free
0 Helpful

Looooved this!!!! Big hit.

By: Amanda
Posted: May 16, 2018
Diet: Original
0 Helpful