Ramen: You can use just about any type of noodles for this recipe. I’ve used regular ramen, brown rice ramen, rice noodles, etc. I suggest for 6-7 ounces of noodles for this amount of sauce. For the most consistent results I would boil the noodles separately until just cooked, then draining and folding into the sauce, to avoid things getting overly thick and sticky.
An Option: If you want to save yourself a pot to wash, you can add the ramen directly to the sauce and let it cook in there. But you’ll need 2 cups broth instead of 1.5 cups, to make sure there’s enough liquid to cook the noodles. This method does not work with rice ramen, only regular wheat-based ramen.
Better Than Bouillon: Using this broth base dissolved into water, instead of regular broth, has a HUGE impact on the flavor. It just tastes way better. Highly recommend using this for your broth if you have it / can find it! I keep a jar in my fridge at all times!
Other Proteins: This would also work with ground chicken instead of tofu.
Leftovers: The noodles will absorb some of the broth as it sits in the fridge, so you can add a little water to loosen it up after reheating if you want it saucier / brothier.
