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Slow Cooker Ramen Tofu Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 44 reviews
  • Author: Ivy
  • Prep Time: 20 minutes
  • Cook Time: 5 hours 15 minutes
  • Total Time: 5 hours 35 minutes
  • Yield: 6 servings
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Asian Fusion
  • Diet: Vegan

Description

This Slow Cooker Ramen Tofu Soup is a comforting, flavorful dish perfect for a hearty meal. Featuring firm tofu seared to perfection, infused with a spicy gochujang broth, and packed with nourishing vegetables like shiitake mushrooms, bok choy, carrots, and celery, this recipe delivers rich umami tastes with a touch of heat. The slow cooker method allows all the flavors to meld beautifully over hours of gentle cooking, culminating in soft ramen noodles added at the end for an authentic texture. Ideal for a cozy dinner or meal prep, this vegan and gluten-free soup is both nutritious and satisfying.

Ingredients

Tofu and Sear Ingredients

  • 1 Tablespoon olive oil
  • 1 Pound firm tofu, cut into 1-inch pieces
  • Pinch of salt
  • Pinch of black pepper
  • 6 Cloves garlic, minced
  • 1 Inch ginger root, peeled and grated

Slow Cooker Soup Ingredients

  • 2 Tablespoons gochujang
  • 1 Cup shiitake mushrooms, sliced
  • 3 Cups bok choy, chopped
  • 1 Cup carrots, diced
  • 3 Stalks celery, chopped
  • 5 Cups vegetable broth
  • 2 Tablespoons coconut aminos
  • 1 Tablespoon sesame oil
  • 1 Teaspoon salt
  • 1/2 Teaspoon black pepper
  • 1 Teaspoon ground turmeric
  • 1 Teaspoon onion powder
  • 1 Teaspoon red pepper flakes
  • 1 Lemon, juice only

Finishing Ingredient

  • 1 Package ramen noodles
  • 1 Cup green onions, diced (for garnish and cooking)

Instructions

  1. Sear the Tofu: Heat a frying pan or skillet over high heat. Add olive oil and swirl to coat the pan evenly. Season the tofu pieces with salt and black pepper, then place them carefully in the hot pan. Sear each side for about 4 minutes until golden brown. Add minced garlic and grated ginger and cook for about 1 minute until fragrant, stirring to combine.
  2. Prepare the Slow Cooker: Transfer the seared tofu, garlic, and ginger to the slow cooker. Add gochujang, shiitake mushrooms, chopped bok choy, diced carrots, chopped celery, vegetable broth, coconut aminos, sesame oil, salt, black pepper, ground turmeric, onion powder, red pepper flakes, and freshly squeezed lemon juice. Stir all the ingredients together thoroughly.
  3. Cook the Soup: Cover the slow cooker and cook on low for 5 hours or on high for 3 hours, allowing the flavors to meld and the vegetables to become tender.
  4. Add the Noodles: About 15 minutes before the cooking time finishes, add the ramen noodles and half of the diced green onions into the slow cooker. Cover and cook on high for an additional 15 minutes to soften the noodles perfectly.
  5. Serve: Ladle the soup into bowls and garnish with the remaining fresh diced green onions for a bright, fresh finish. Serve hot and enjoy your comforting slow cooker ramen tofu soup.

Notes

  • Firm tofu works best as it holds its shape during cooking.
  • Gochujang adds a spicy, slightly sweet flavor; adjust amount based on heat preference.
  • If you prefer gluten-free noodles, substitute ramen with rice noodles.
  • The soup can be stored in the refrigerator for up to 4 days and reheated gently on the stovetop.
  • Optional toppings include sesame seeds, chili oil, or a soft-boiled egg for non-vegan versions.

Find it online: https://ivysrecipes.com/slow-cooker-ramen-tofu-soup-recipe/