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Thai Tofu Ramen
with butternut squash / soft-boiled eggs

Active: 45 Total: 45

Our members have spoken - everyone loves ramen! So we're bringing you a new version with a Thai twist. Thai curry paste and shiitake mushrooms add depth and flavor to the aromatic broth.
Smarts: Noodles can turn overly soft when they soak in liquid, so if you plan to have leftovers, cook the noodles separately from the broth and add them just before serving. 



Thai Tofu Ramen:
  • Tofu, extra firm (vacuum packed preferable) - 16 oz , 1" / 2.5 cm cubes
  • Butternut squash, fresh - 3 lbs , peeled and cubed (enough for 2 nights)
  • Garlic - 2 cloves , chopped
  • Jalapenos (opt) - 1 , thinly sliced
  • Mushrooms, fresh shiitakes - 4 oz , sliced (look for pre-sliced)
  • Green onions - 3 stalks , sliced, green and white parts separate
  • Limes - 1 , wedges
  • Foil - for roasting
  • Oil, cooking - 1 Tbsp + 1 Tbsp + 1 Tbsp
  • Miso paste - 1 Tbsp
  • Curry paste, red - 2 tsp (sub green or yellow)
  • Stock, any type - 4 cups
  • Eggs (opt) - 4
  • Noodles, dried ramen - 6 oz (sub soba)


  1. Tofu - If tofu is packaged in water, press out liquid first. Slice into 1" / 2.5cm cubes. (Can be done 1 day ahead)

  2. Squash - (This makes enough squash for two nights.) Peel and cube squash. If prepping right before cooking, get squash roasting before continuing with prep steps. (Can be done up to 5 days ahead)

  3. Garlic / Jalapenos - Prep as directed. Store separately. (Can be done up to 4 days ahead)

  4. Mushrooms / Green onions / Limes - Prep as directed. Store separately. (Can be done 1 day ahead)


  1. Heat oven to 500F / 260C degrees.

  2. Place butternut squash in a sheet pan and cover tightly with foil. Bake for 10 minutes on top rack. Remove foil and then toss with first part of oil and sprinkle with some salt and pepper. Return to oven and roast for another 10 to 15 minutes uncovered, giving the pan a shake midway through.

  3. While squash roasts, heat a Dutch oven or large saucepan over medium-high heat. Add second part of oil and then tofu with some salt to heated oil. Cook until golden brown on all sides. Set tofu aside and return pan to heat.

  4. Add third part of oil to pan and then garlic, white parts of green onions, miso and curry paste. Saute just until fragrant, ~1 minute. Add mushrooms and stock to pan and bring to a simmer. Simmer on low for 10 minutes to let the flavors come together.

  5. While stock simmers, bring a small saucepan of water to a low boil. Add eggs to boiling water and boil for exactly 7 minutes (this will yield cooked whites and runny yolks, so boil a minute less or more if you like your eggs cooked differently). Transfer eggs to a colander and run under cool tap water. When cool enough to handle, peel eggs.

  6. A few minutes before serving, add tofu and ramen noodles to stock. Continue to simmer until ramen is tender, 3 to 5 minutes. Stir in half the roasted squash (remember to reserve the remaining half for Thursday). Divide ramen between serving bowls.

  7. Slice eggs in half. Top ramen bowls with eggs, green parts of green onions and jalapeno slices (if using). Serve with lime wedges on the side. Enjoy!

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