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Spicy Tofu / Chilli Chicken Ramen

Silky noodles and a homemade, aromatic broth - this is my tried and tested recipe for a deliciously light, and comforting, spicy tofu and or chilli chicken ramen. 
Cook Time 15 mins
20 mins
Course Main Course
Cuisine Japanese
Servings 2



  • 700 ml chicken / vegetable stock.
  • 5 tbsp sriracha hot chilli sauce (Adjust the amount according to personal preference).
  • 4 tbsp soy sauce
  • 1 tbsp sesame oil
  • 1 tsp garlic powder
  • 150 g soba / medium egg noodles / ramen noodles (soba tends to be vegan although you may need to check the ingredients before buying. The latter two are further suggestions as they are more readily available to buy in supermarkets).

Chilli Chicken

  • 2 chicken breats
  • 15 g fresh root ginger
  • 4 tbsp soy sauce
  • 1 tbsp chilli flakes
  • 1 tsp white sugar

Spicy Tofu

  • 400 g firm / extra firm tofu
  • 2 - 3 tbsp spicy fermented bean paste (I used Korean gochujang but anything can be used, especially miso paste! Again adjust according to spice preference).
  • 1 tbsp sesame oil

Toppings / Garnishes

  • What I used - a wedge of lime, coriander, sliced red chillies, finely sliced onions, grated carrot, oyster mushrooms, gai lan (or any other variety of Asian greens such as pok choy).
  • Further suggestions - boiled egg, sweetcorn, broccoli, spinach, kimchi, pickled vegetables, seaweed, spring onions, beansprouts, sesame seeds, chilli flakes, etc.


Chilli Chicken

  • Preheat the oven at 220°C.
  • Marinade the chicken breasts in soy sauce, sugar, grated fresh ginger, and the chilli flakes. 
  • Cook for 15 minutes on a tray lined with baking parchment.
  • Whilst the chicken is in the oven, prepare the vegetables and start making the broth. 

Spicy Tofu

  • Drain the tofu either by using a tofu press or with paper towels.
  • Cut the tofu into cubes and marinate them in either the bean paste or soy sauce mixture.
  • Heat the oil over a medium-high heat and then add the tofu. Fry for 3 - 4 minutes until browned on each side.


  • Boil the vegetables.
  • In a saucepan, dissolve the stock cube in boiling water, and then add the sriracha, soy sauce, sesame oil, and garlic powder. (I used  the left over water from boiling my vegetables for extra flavour.)
  • Simmer for 5 minutes on low heat.
  • Now add the noodles and cook according to the instructions on the pack.

Plating up

  • Divide the noodles and broth between two bowls.
  • Top each bowl with sliced chicken / tofu and your selection of vegetables. Finish off with a lime wedge, coriander, spring onions, and chopped chillies.
  • Bon appétit (or meshiagare in Japanese!)


*Chilli chicken recipe inspired by Wagamama.
*Spicy tofu recipe adapted from Pinch of Yum and The Baking Fairy.
*For more information on ramen, check out this handy guide.
*Photos by me.
Keyword chicken, chilli, noodles, Ramen, Spicy, Tofu, vegan, Wagamama