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Spicy Tofu Katsu Noodle Soup
App exclusive
1 hr
Main
Soup
Servings
Total
1 hrPrep
25 minCook
35 minContains
soy
sesame
gluten
Free from
peanut
tree nut
View on phone
App exclusive
1 hr
Main
Soup
soy
sesame
gluten
peanut
tree nut
What others say
This was so so good. By far the best ramen I have made at home. The broth was just fantastic, even without the kombu. Thank you for this recipe!
Ok that is excellent!!!! So good!!! That broth is delicious, and it's easy to make! I had only regular breadcrumbs, I need to find the panko ones to try it out! I love how half the tofu was slurping the sauce, and the top was really crispy!
I think next time I'll try to add an ajitsume egg with it!
This meal will be made again more than once for sure!
Woahhhhhh sooo deliciousss. Legit better than most vegan ramens I’ve tried. Soo soo yummy. I didn’t have kombu and threw in some dried seaweed. It still came out soo good.
We literally can't get enough of this recipe. We make it over and over again: for guest, for special occasions, for ourselves... it's just amazing and transports us right back to our travels in Japan.
If we are lazy and don't want to make the tofu, we add a few steamed or fried dumplings instead. Also delicious! But we do try to make the tofu every time because it is soooo good. Thank you so much!!!
Amazing! The baked tofu katsu will be a new favorite. It got beautiful crispy and golden brown in the oven.
I didn't have any mushroom so I added some cooked pumpkin together with the soup in the blender, to still make it a creamy broth. It was delicious!
I prepped the soup yesterday, and pressed and sliced the tofu. Today on a busy Monday I just had to put the tofu in the oven (together with the rest of the pumpkin as toppings), cook the noodles and warm up the soup.
Really loved it.
A new firm fave!! I've always been envious of tofu katsu dishes in restaurants and it's made me so happy to be able to make my own at home gluten free. The broth was rich, super delicious and paired very well with the rest of the components.
So good!
I used tahini and didn’t have Kombu and still it was amazing!! ❤️
Really delicious recipe! I did not emulsify the broth, and it tasted amazing as well. I had almost half the panko mixture left over, so I would use less next time.
This was SO good!!! The broth was out of this world, and might be my fave on PUL so far! 😋
FYI: The tofu katsu needed an extra ~10 minutes to look crispy & brown like the photos here for us!
We absolutely loved this recipe. Will be a stable for us for sure. I like to use this baked tofu for salads and bowls in general.
Oh my goodness, this recipe is superb! This is definitely restaurant-quality. This is going to be my go-to-dish on windy fall days 😌
The many steps of this recipe are totally worth it! Everything tastes delicious, the broth is rich and the tofu katsu is nice and crispy!
This was fantastic! Tastes like the ramen in restaurants. A little finicky to make if you’re not used to many steps in cooking, but if you are then this is actually quite easy to make!
This soup is a flavour bomb! I couldn’t believe it when I tasted the broth, umami x10. Thanks, guys!
A wonderful recipe 😊 my family loved it! Very flavor rich and I love the attention given to the sodium. I opted for the reduced sodium vegetable boillon paste and that's still 22% of your DV ( daily value) for a 1 tsp serving size. I love that no additional salt was advised at sequential steps of the recipe. I also love the attention given to storage advice at the end of the recipe❤