Always one to try outdoing takeout recipes with good, old-fashioned home cooking I have been working diligently to perfect ramen noodle soup. Here’s my attempt. It’s savory, velvety, cozy, great for kicking a sore throat, and way better than takeout.


*For a printer-friendly version along with nutrition facts, click the following link: Ramen Noodle Soup

Ramen Noodle Soup

Recipe by Jentry Lee Hull

vegan, gluten-free (optional), dairy-free

Yields 6 servings


  • 2 tsp avocado oil
  • 1 Medium yellow onion, chopped/small dice (1/4 inch)
  • 4 Cloves garlic, minced
  • 1 Jalapeño, seeded and diced (optional)
  • 2 Tbsp ginger, minced (I use Ginger People; available at WF and Sprouts)
  • 2, 32 fl oz packages Ramen Broth (Ocean’s Halo; available at Whole Foods, Safeway and Amazon)
  • 4 Carrots (about 2 cups worth), peeled and sliced
  • 1 Lb Shiitake mushrooms, trimmed and sliced
  • 1 cup Sweet white corn (frozen)
  • 1 Lb Broccoli (about 3 stalks), trimmed and cut into florets 
  • Baked Tofu, see recipe below
  • 1 Package traditional Ramen Noodles or GF Rice Noodles (Ocean’s Halo; available at Whole Foods, Safeway and Amazon), cooked according to package directions


  • Cilantro, pinch for garnish
  • 1 Lime, juice for garnish
  • 1/4 cup Green Onion, sliced, for garnish


  • 1, 16oz package Super Firm Tofu, cut into cubes (Wildwood Foods; available at Whole Foods and Trader Joe’s under generic label)*
  • 2 Tbsp Tamari 
  • 2 Tbsp Coconut Aminos
  • 1 tsp Garlic granules
  • 1 tsp Cayenne 
  • 1 tsp Hot Sauce



  • In a large stock pot over medium heat, sauté onion in oil for about 5 minutes. 
  • Add minced garlic, diced jalapeño, and minced ginger. Stir and cook for 1 minute, being careful not to burn.
  • Add both packages of Ramen Noodle Broth.
  • Turn up heat to high-medium, partially cover and bring to a gentle boil.
  • Add carrots, shiitake mushrooms, corn, and leftover marinade from tofu (*see below).
  • Reduce heat to low-medium and simmer for another 15-20 minutes.
  • Adjust seasonings to taste.
  • Add broccoli and cook for about 3-5 minutes, or until broccoli is bright green and slightly crunchy.
  • Meanwhile, cook noodles according to package directions. 
  • Drain noodles using a strainer.
  • Add noodles, and baked tofu to serving bowls. Top with ramen broth and garnishes.
  • Serve hot and enjoy! 
  • For any leftovers, let them cool before storing in an airtight container in the fridge for 3-5 days.


  • Toss tofu cubes in bowl with remaining ingredients. Let sit for at least 30 minutes, or overnight if possible.
  • Once tofu is marinated, preheat oven to 375 degrees F.
  • Line baking sheet with parchment paper or silicon mat.
  • Use a slotted spatula or spoon to transfer tofu cubes to baking sheet, shaking off excess marinade as you go.
  • Keep remaining marinade for soup.*
  • Bake tofu for 25-28 minutes, or until golden brown and crisp around the edges, turning halfway through.



Thrive on,

Coach Jentry