Tomato ramen with tofu

By the GetYourMacros team · 11 September 2026

A tomato and kombu broth with noodles, tofu and marinated cherry tomatoes: a plant-based ramen that tastes far more involved than it is.

• Time 45 min
• Course One-dish meal
• Diet Vegan
• Cuisine Asian
• Allergens gluten, soy

Ingredients (1 serving)

• 90 g Ramen noodles
• 200 g Tofu
• 200 g Tomato passata
• 60 g Cherry tomatoes
• 50 g Kimchi
• Kombu seaweed to taste
• 20 ml Soy sauce
• 5 ml Sesame oil
• Chives to taste

Quantities are for one serving: multiply by the number of people. Calories and macros are computed on the app's food database, ingredient by ingredient.

Method

1. Warm a little oil in a pot, pour in the tomato passata and cook it for two minutes so it loses its raw edge.
2. Add 800 ml of water, the kombu seaweed, the soy sauce and the sesame oil, and bring it to a gentle simmer.
3. Let the broth cook softly for at least 30 minutes, lifting the kombu out after the first 10 so it does not turn overpowering, then blend it until smooth.
4. Meanwhile blanch the cherry tomatoes for a few seconds, drop them into cold water, slip the skins off and leave them to marinate in a spoon of soy sauce.
5. Pan-sear the tofu until golden on both sides and cut it into thick slices.
6. Cook the ramen noodles following the packet timing and drain them al dente.
7. Build the bowl: noodles, hot broth, tofu, the marinated cherry tomatoes, the kimchi to one side and finely cut chives on top.

Tips

• Do not rush the broth: those 30 minutes are what give the tomato depth and let the kombu release its umami.
• The tofu swaps for tempeh or seitan without touching anything else in the recipe.

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One of the 495 recipes in the library behind the GetYourMacros weekly meal plan.