Traditional Japanese Ramen with Tofu and Egg
A hearty ramen bowl featuring tender pork, silky tofu, and a perfectly poached egg in a savory soy-based broth. This japanese-inspired vegetarian ready in about 55 minutes pairs ramen noodles, pork belly, soy sauce for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 420 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 2 servings (approx. 10 oz) ramen noodles
- 1/2 lb, cubed pork belly
- 3 tbsp soy sauce
- 2 tbsp mirin
- 1 tbsp sake
- 1 tbsp, grated ginger
- 1 block (14 oz), cubed tofu
- 1, large, poached egg
- 2 stalks, sliced green onions
- 4 cups ramen broth
- 1 tbsp cornstarch
- 1 tsp sesame oil
- 1/4 cup chopped scallions
Equipment for this recipe
Top-rated tools to make this recipe successfully.
Instructions
- Step 1: In a large pot, bring 4 cups ramen broth to a boil. Add 10 oz ramen noodles and cook for 3-4 minutes until al dente. Drain and set aside.
- Step 2: In a separate pan, heat 1 tsp sesame oil over medium heat. Add 1/2 lb cubed pork belly and cook for 5 minutes until browned. Add 3 tbsp soy sauce, 2 tbsp mirin, 1 tbsp sake, and 1 tbsp grated ginger. Cook for 5 minutes until pork is tender.
- Step 3: Stir in 1 block cubed tofu and 1 tbsp cornstarch. Cook for 5 minutes until tofu is coated in sauce. Add 1 poached egg and 1/4 cup chopped scallions. Cook for 2 minutes.
- Step 4: Toss cooked noodles with the pork and tofu mixture. Serve in bowls with additional scallions and a drizzle of soy sauce.
Frequently asked questions
How long does Traditional Japanese Ramen with Tofu and Egg take to make?
Total time is about 55 minutes (25 min prep + 30 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Traditional Japanese Ramen with Tofu and Egg?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep ramen noodles from drying out.
Can I substitute ingredients in Traditional Japanese Ramen with Tofu and Egg?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Traditional Japanese Ramen with Tofu and Egg for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
What goes well with Traditional Japanese Ramen with Tofu and Egg?
Japanese vegetarian like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.
What others are saying
- ★★★★★
Brought this to a potluck and it was the first dish to disappear.
- ★★★★★
Doubled the garlic (as one does) and it was amazing.
- ★★★★☆
My family liked it. I personally would prefer more depth of flavor.
