Healthy Vegetarian Miso Ramen with Tofu

Looking for a warm, hearty meal that’s packed with flavor and perfect for any time of year? Then this miso ramen with smoked tofu recipe of mine is just what you need!

This miso ramen is the ultimate comfort food, featuring a rich, savory broth and a perfect balance of textures. With smoky tofu, delicate white fungus, creamy soft-boiled eggs, and a medley of fresh vegetables, every bite is full of flavor and nourishment. It’s the perfect dish to enjoy on a chilly evening or whenever you're craving a cozy, filling meal!

Servings: 2 Difficulty: Medium

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Cooking time: 15 minutes Preparation time: 10 minutes Total time: 25 minutes

Ingredients

Ramen Broth:

• 4 cups vegetable broth

• 2 tbsp miso paste (white or yellow)

• 1 tbsp soy sauce

• 1 tbsp sesame oil

• 1 tsp grated ginger

• 1 garlic clove, minced

• 1 tsp rice vinegar

  
  

Ramen & Toppings:

• 200 g ramen noodles

• 150 g smoked tofu, cubed

• 1/2 cup white fungus, soaked

• 2 soft-boiled eggs (cooked to your liking)

• 1 small carrot, julienned

• 1/2 cup spinach or bok choy

• 2 tbsp chopped green onions

• 1 tbsp sesame seeds (optional)

Instructions

Prepare the Broth

Step 1: In a large pot, heat the sesame oil over medium heat. Add the minced garlic and grated ginger, and sauté for about 1 minute until fragrant.

Step 2: Add the vegetable broth to the pot, followed by the miso paste, soy sauce, rice vinegar, and maple syrup (if using). Stir to combine and bring to a gentle simmer. Cook for 5-7 minutes, allowing the flavors to meld together.

Prepare the Ramen & Toppings

Step 1: While the broth simmers, cook the ramen noodles according to package instructions. Drain and set aside.

Step 2: In a separate pan, lightly sauté the cubed smoked tofu for 3-4 minutes, until it’s slightly crispy and golden. Set aside.

Step 3: In the same pan, briefly stir-fry the white fungus, julienned carrots, and spinach (or bok choy) for about 2-3 minutes, until just tender. You can add a splash of soy sauce for extra flavor.

Assemble the Ramen

Step 1: Divide the cooked ramen noodles between two bowls.

Step 2: Pour the miso broth over the noodles, ensuring they are well submerged.

Step 3: Top each bowl with the sautéed smoked tofu, stir-fried vegetables, white fungus, soft-boiled eggs (cut in half), and chopped green onions.

Step 4: Sprinkle with sesame seeds (optional) and serve immediately.

Serve and Enjoy!

Useful tips

• Adjust the level of sweetness by adding more or less maple syrup to the broth.

• Feel free to switch up the veggies based on what you have on hand—mushrooms, bok choy, or spinach all work great.

• You can store leftovers in the fridge for up to 2 days; just keep the broth separate from the noodles and toppings.

Nutritional information