The best ginger turmeric ramen

If you follow my Insta stories you saw this soup on repeat all last week. I made two huge batches. One for my husband who had Covid and then another round for my youngest who then proceeded to get a worse version of Covid. Honestly, we pretty much sustained ourselves on this wonderful, very flavorful soup. Now I don’t measure ingredients with soup and measure with my heart however that doesn’t work on here so take my recipe as a rough guideline. Add more of what you love and less of what you don’t. It will become your go-to all fall and winter long. The broth alone is five-star worthy! Let’s get started!

Ginger turmeric tofu ramen soup

5 from 1 vote
Prep Time 12 mins
Cook Time 2 hrs
Total Time 2 hrs 12 mins
Course dinner, lunch, Snack, Soup
Cuisine American, Asian, thai
Servings 8


  • 1 Dutch oven
  • 1 chopping board
  • 1 veggie knife
  • 1 grater



  • 1 tbl neutral oil refined coconut, avocado or olive oil
  • 1 yellow onion peeled and finely diced
  • 10-12 cloves garlic peeled, smashed and minced
  • 2 inch nub of fresh ginger peeled and finely diced
  • 2 inch piece of fresh turmeric grated
  • 1 poblano pepper (if you don't have it use a bell pepper) trimmed, seeded and chopped
  • 4 smaller carrots cubed
  • 1 cup shiitake mushrooms chopped
  • Hot peppers of choice (jalapeño etc.) seeded, chopped
  • 8 cups vegetable broth
  • 1/4 cup liquid aminos
  • 1 tbl toasted sesame oil
  • 1 lemon juiced
  • 1 tbl olive or avocado oil cooking tofu
  • 1 block of Wildwood or any other extra firm tofu drained and cubed
  • Salt and Pepper
  • Ramen noodles come in brick-like block and I prepare one per person.



  • Into your large Dutch oven, add your oil and heat over a medium flame/heat.
  • Once hot, add your onion and cook for about 6 minutes, stirring occasionally.
  • Add your garlic, ginger and turmeric and cook for another 2 minutes, stirring often to avoid burning.
  • Proceed to add your peppers. mushrooms and carrots to cook for another 4 minutes or so.
  • Add your broth, sesame oil, liquid aminos, lemon juice and bring to a simmer then reduce the heat to low and cover.
  • Prepare your tofu in a skillet over medium heat with your oil. Cook until golden brown and then remove from the heat. I add the tofu separately while plating as the broth heats it back up nicely and it keeps it firmer texture.
  • I allowed the broth to simmer for hours but it's ready within the first hour. Taste test and add S&P if needed.
  • The ramen takes 4 minutes to cook so bring the broth back to a boil. Once boiling, add as many noodle cakes as you need (no more than 4 at a time). I allow them to cook in the broth without really touching them.
  • After the 4 minutes has passed, I take a large slotted spoon or spatula and remove each noodle cake and add to a bowl. Spoon some tofu on top of that and then ladle the amount of broth you wish to have on top.
  • I used these incredibly hot peppers we grew (unsure of the name) in fine slices on top for an extra punch.
Keyword broth, creamy soup, healing, ramen

Affiliate links: These were the ramen noodles we used but there are many different options. Dutch oven option. My Dutch oven. Grater.

. ~xx

— Knead to Cook

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One Comment

  1. 5 stars
    Just made this soup for the first time & it will absolutely be on repeat! Easy & delicious! We used our air fryer for the tofu

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