This quick and easy ramen soup recipe is perfect for a quick week day dinner. It's the easiest ramen you will ever make in less than 30 min from start to finish.
Put the cubed tofu on a baking tray lined with baking paper and add all the spices under the tofu section on the ingredients list. Mix well. Bake in the oven for about 15-20 minutes until crispy.
Meanwhile, add all the ingredients for the noodles in a pot and simmer on low heat for about 7-8 minutes, or until the noodles are cooked.
Serve into a bowl and add the crispy tofu on top and your desired toppings.
I opted for sliced carrots ( for crunch ) sesame seeds, sliced spring onion.
Video
Notes
Store the cooled leftovers in an air-tight container in the fridge for up to 3 days.