Tofu Curry Ramen

Tofu Curry Ramen

Featured Spices

Signature Spice Blends - Togarashi (80g)

My friend Hannah at Japan Centre created this recipe for Spice Kitchen using our Togarashi blend and it is next level amazing. I suggest you follow her guidance to the letter. You won't regret it I promise. 



2–4 tbsp vegetable, sunflower or rapeseed (canola) oil, for frying
2 garlic cloves, minced
½ onion, finely diced
400g celery, finely diced
400ml water
400ml coconut milk
3 tbsp tomato purée
60g curry roux block (such as S&B Golden Curry Medium)
3 tsp Togarashi plus extra to garnish
Pinch of salt, to taste
250g dried ramen noodles (we recommend Itsuki ramen noodles)


1 lime
1–2 spring onions (scallions)
1 tomato
80g firm tofu
1 tsp Togarashi


First, prepare your toppings: cut the lime into six slices and finely chop your spring onion, setting them aside for later.

Cut the tomato into 4 thick slices. Heat 1 tablespoon of vegetable oil in a small frying pan (skillet) and gently pan-fry the tomatoes until the edges are nicely charred. Set aside.

Dice the tofu into large cubes and mix gently with the togarashi in a bowl, being careful not to break up the pieces.

Either grill (broil) the tofu or heat 2 tablespoons of oil in a heavy-bottomed frying pan and lightly fry the tofu, turning on all sides, until it is crisp at the edges. Set aside.

To make the broth, heat 1 tablespoon of oil in a large saucepan and gently cook the garlic, onion and celery until golden brown. Once browned, add the water, coconut milk and tomato purée, heat through and bring to the boil before taking off the heat.

Break up the curry roux into small pieces and add to the pan with 2 teaspoons of the togarashi and the salt. Stir until the roux has melted and created a rich ramen broth.

Fill another small pan with water for the noodles and bring to the boil. Add the ramen noodles to the water and boil for 3 minutes, stirring to separate them fully – the cooking time depends on the brand and how firm you like your noodles. We recommend al dente, referred to as barikat, for extra bite. The ramen will continue to cook and soften in the broth.

Drain the noodles and share them between your bowls before pouring over the broth. Lay the togarashi tofu, charred tomato, sliced lime and chopped spring onions in groups on top of the ramen. Lastly, garnish the ramen with a final sprinkling of togarashi and enjoy. ‘Itadakimasu!’ as they say in Japan in recognition and appreciation of a meal.

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