Allen Warren

Super or extra firm tofu 

Carrots (baby carrots may be easier to peel)

Bok choy leaves

Hoisin sauce

Soy sauce

Black pepper

Eggs

Water

3-oz. ramen packets

1/2 lb.

1/2 c.

3-5 (1/3 c.)

2 tbsp.

1 tbsp.

1/4 tsp.

2

4 c.

2

1. Dry tofu until no longer sopping. Cut into ¼- to ½-in. cubes. Coat a deep pan or pot with butter or 

cooking spray and begin cooking the tofu over low-medium heat, stirring occasionally.  

2. Peel the carrots and add them to the pot. 

3. Rip the bok choy leaves into ¼-in. pieces and add them to the pot. Mix the vegetables in with the tofu 

while adding the hoisin and soy sauces as well as the pepper. 

4. Once the tofu is firm or appears golden-brown, add the eggs and fry them. Continue mixing. 

5. Add the water slowly, then insert the ramen. Make sure the water covers the ramen. Cook 

everything together until ramen is tender and water boils. 

6. Remove from heat and serve while hot. Add hoisin or soy sauce to taste. Keeps three to five days 

when refrigerated.

A friend of mine served a variation of this dish to me earlier this year. We adapted it to be meat-free 

and both agreed it added a lot to the ubiquitous student staple of ramen. Try this affordable recipe to 

add some heartiness to your midnight meal and make you run for your Maruchan!

Two Hoosiers’ Ramen

Photo by Deniz on Unsplash

Recipe

Warren | 60

Description: Two chopsticks in a full 
bowl of ramen and vegetables.