HelloFresharrow right iconarrow right iconRecipesarrow right iconarrow right iconSpeedy Japanese Tofu & Ramen Noodle Salad Bowl
Speedy Japanese Tofu & Ramen Noodle Salad Bowl

Speedy Japanese Tofu & Ramen Noodle Salad Bowl

with Tahini-Soy Dressing

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Have you ever heard of Tokyo’s bullet train? It’s public transport that goes seriously fast - almost as fast as it takes to make a delicious HelloFresh dinner! Inspired by the flavours and downright efficiency of Japan, we present this tasty tofu salad. Itadakimasu!


Always read product labels for the most up-to-date allergen information. Visit hellofresh.com.au/foodinfo for allergen and ingredient information. If you have received a substitute ingredient, please be aware allergens may have changed.

Preparation Time25 minutes
Cooking difficultyEasy
Serving amount
Ingredientsarrow down iconarrow down icon
Serving amount

1 knob


1 unit


1 unit

long red chilli

½ packet

ramen noodles

(ContainsGlutenMay be present Egg, Soy)

½ tub


(ContainsSesameMay be present Egg, Soy, Gluten, Tree Nuts, Milk)

1 block

Japanese tofu

(ContainsGluten, SoyMay be present Peanuts, Sesame)

1 sachet

black sesame seeds

(ContainsSesameMay be present Soy, Gluten, Tree Nuts, Milk, Peanuts)

1 bag

tatsoi leaves

Not included in your delivery

olive oil

1 tbs

soy sauce (or gluten-free tamari soy sauce)

(ContainsGluten, Soy)

1 tbs

rice wine vinegar

½ tsp


1 tsp


1 tsp

sesame oil

Nutritional Valuesper serving
Nutritional Valuesarrow down iconarrow down icon
per serving
Energy (kJ)0 kJ
Energy (kJ)1680 kJ
Fat20.8 g
of which saturates5.8 g
Carbohydrate25.8 g
of which sugars3.2 g
Dietary Fibre0 g
Protein26 g
Cholesterol0 mg
Sodium937 mg
The average adult daily energy intake is 8700 kJ
Utensilsarrow down iconarrow down icon
Chopping board
Small Bowl
Medium Pan
Large Bowl
Instructionsarrow up iconarrow up icon
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Bring a medium saucepan of water to the boil. Peel and finely grate the ginger until you have 2 tsp for 2 people / 1 tbs for 4 people. Tip: You can peel the ginger using a teaspoon. Slice the cucumber into 0.5 cm half-moons. Finely slice the long red chilli (if using).


Add the ramen noodles (use suggested amount) to the boiling water and cook for 4 minutes, or until soft. Drain, refresh under cold water, return to the saucepan and drizzle with olive oil to prevent sticking.


While the noodles are cooking, combine the ginger, tahini, soy sauce, rice wine vinegar, sugar, water (check ingredients list for the amount) and sesame oil in a small bowl. Mix well and set aside.


Heat a drizzle of olive oil in a medium frying pan over a medium-high heat. Slice the Japanese tofu into 1 cm cubes and cook for 2 minutes on each side, or until browned and warmed through.


In a large bowl, combine the ramen noodles, cucumber, tatsoi leaves and the tahini-soy dressing and toss to combine.


Divide the ramen noodle salad between bowls. Top with the Japanese tofu and garnish with long red chilli (if using) and black sesame seeds.