Serving: 4 persons

  • Ramen (300 grams)
  • Vegetable broth (1 liter)
  • Sesame paste (8 table spoons)
  • Spring onions
  • Spinach (200 grams)
  • Enoki (200 grams)
  • Garlic (2 cloves)
  • Ginger (+/- 5 cm)
  • Soy milk (1 liter)
  • Chili oil (1 or 2 table spoons, make it as spicy as you want)
  • Egg (4x)
  • Tofu
  • Sesame oil
  • Soy sauce
  • Sesame seeds
ikigai recipe tofu
ikigai recipe tofu
ikigai recipe enoki
ikigai recipe tofu


Place the seam paste, chili oil and +/- 10 tablespoons of soy sauce in a bowl. Mix and set apart.

Boil 4 eggs +/- 7 minutes.

Take a cooking pan and add the soy milk en vegetable broth. Let simmer.

Bake the enoki in a pan for +/- 5 minutes in sesam oil. Pour a generous splash of soy sauce over it and cook for 1 minute more.

Then set the enoki aside in a bowl along with the soy sauce.

Chop the garlic and ginger and sauté in a pan. Add the spinach and fry it until nicely soft.

Bake the tofu in a pan until nice and crispy. I choose to buy the sesame spiced tofu, but you can also pick normal tofu or other spiced tofu.

Cook the ramen according to the instructions.

Take 4 bowls to serve the ramen.

Pour the broth in each bowl together with the sesame/chili paste. Mix. Then add the cooked ramen.

Add the enoki, spinach and peeled eggs on the sides of the bowls.

Add the tofu In the middle.

Top off with some chopped spring onions and sesame seeds.

Enjoy your meal!

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