Mushroom Miso Ramen with Crispy Tofu Recipe

Few dishes can compete with the soul-warming satisfaction of a good bowl of ramen. And when it comes to plant-based versions, this Mushroom Miso Ramen with Crispy Tofu is one that delivers big on flavor, texture, and nourishment. Made with earthy mushrooms, miso-enriched broth, chewy noodles, and crunchy oven-baked tofu, this ramen is both comforting and crave-worthy.

Whether you’re a seasoned vegan or just looking for a meatless meal that doesn’t sacrifice flavor, this recipe checks all the boxes. It’s cozy, easy to customize, and perfect for cold days, long weeks, or whenever your body (and soul) needs something warm and deeply satisfying.

Why You’ll Love This Mushroom Miso Ramen with Crispy Tofu

• Umami-rich broth: A deep and layered base made from mushrooms, garlic, miso, and soy sauce.
• Hearty and filling: Tofu and noodles make it satisfying enough to serve as a complete meal.
• Crispy tofu magic: Baked (or air-fried) to golden perfection—crispy outside, tender inside.
• Customizable toppings: Add greens, corn, nori, or even a soft-boiled egg to suit your preferences.
• Vegan and gluten-free options: Easily adaptable for dietary needs.

Ingredients: The Key Players

Before we dive into the cooking process, let’s break down the key ingredients that make this Mushroom Miso Ramen with Crispy Tofu so special.

For the Broth

The broth is the heart of this recipe. A good ramen broth should be rich and flavorful, even without meat or long simmering times.

• Miso paste: White or yellow miso adds salty, fermented richness.
• Mushrooms: Shiitake and cremini add depth and umami.
• Garlic and ginger: Essential aromatics to bring warmth and complexity.
• Soy sauce and mirin: Add saltiness and a touch of sweetness.
• Vegetable broth: The liquid foundation of your soup.
• Kombu (optional): A piece of dried seaweed that enhances umami.

For the Crispy Tofu

Baking tofu gives it an addictively crisp texture with minimal oil.

Related Recipes

Creamy Avocado Pasta Salad with Corn & Feta Recipe

35 mins Beginner

Miso Butter Udon with Broccoli & Mushrooms Recipe

25 mins Beginner

Caramelized Onion & Brie Sourdough Panini Recipe

50 mins Intermediate

• Firm tofu: Pressed to remove excess water and cut into cubes.
• Cornstarch: Helps create a golden crust.
• Soy sauce, sesame oil, garlic powder: Flavor-packed marinade components.

For the Noodles & Toppings

• Ramen noodles: Fresh or dried, depending on availability.
• Baby spinach: A touch of green for balance.
• Corn kernels: Adds sweetness and texture.
• Green onions, sesame seeds, chili oil: Finishing touches for flavor and presentation.

Step-by-Step Instructions

Let’s walk through how to bring this nourishing bowl of Mushroom Miso Ramen with Crispy Tofu to life.

Step 1: Prepare the Tofu

Time: 5 minutes prep + 30 minutes bake
Tip: Do this first, so your tofu is ready by the time the broth and noodles are done.

1. Press the tofu: Wrap the tofu block in a clean towel and press it with something heavy (like a cast iron skillet) for 15–20 minutes to remove excess moisture.
2. Cube and marinate: Cut the tofu into bite-sized cubes. Toss with soy sauce, garlic powder, sesame oil, and a pinch of salt.
3. Coat with cornstarch: This creates the crispy texture during baking.
4. Bake: Spread tofu on a parchment-lined tray and bake at 190°C (375°F) for 25–30 minutes, flipping halfway through until golden brown.

Step 2: Make the Mushroom Miso Broth

Time: 20–25 minutes
Tip: Use a mix of mushroom varieties for a deeper, more complex flavor.

1. Sauté aromatics: Heat sesame oil and a splash of neutral oil in a large pot. Add sliced onion, and sauté until soft. Add garlic and ginger, and cook until fragrant.
2. Add mushrooms: Add shiitake and cremini mushrooms. Cook until browned and tender, about 7–10 minutes.
3. Deglaze and simmer: Stir in soy sauce, rice vinegar, and mirin. Pour in the vegetable broth and kombu (if using). Simmer for 10–15 minutes.
4. Incorporate miso paste: Turn off the heat. Remove a bit of hot broth into a bowl, mix in the miso paste until smooth, then stir it back into the pot. (Never boil miso—it kills its beneficial probiotics and dulls flavor.)

Step 3: Cook the Noodles

Time: 5–7 minutes
Follow the package instructions for your noodles. Fresh noodles typically cook faster than dried ones. Drain and rinse briefly with warm water to prevent sticking.

Step 4: Assemble the Ramen Bowls

Now it’s time to bring everything together.

1. Layer noodles: Place cooked noodles into deep ramen bowls.
2. Ladle broth: Pour the hot mushroom miso broth over the noodles.
3. Add toppings: Arrange crispy tofu, baby spinach, corn, and green onions on top.
4. Garnish: Sprinkle sesame seeds and drizzle chili oil if desired.

Tips for the Best Mushroom Miso Ramen

• Don’t skip pressing the tofu: This is essential for crispiness.
• Avoid boiling miso: Always add miso at the end of cooking to preserve its flavor and nutrients.
• Use dried shiitake: Soak them in hot water for 30 minutes for intense umami, then use both the mushrooms and the soaking liquid in the broth.
• Fresh vs. dried noodles: Fresh ramen noodles offer better texture but dried or even rice noodles work in a pinch.
• Make it spicy: Add a spoon of chili paste or use spicy miso for a bold kick.

Ingredient Substitutions & Variations

• Tofu substitutes: Use tempeh or seitan for variation in texture and protein.
• Mushroom options: Use portobello, oyster, or even enoki mushrooms based on availability.
• Add more veggies: Bok choy, napa cabbage, or shredded carrots add more nutrients and color.
• Non-vegan version: Top with a soft-boiled egg or use chicken broth for a meat-based variation.
• Low-sodium version: Choose low-sodium soy sauce and miso, and reduce added salt.

Serving Suggestions

• Appetizer Pairing: Serve with steamed edamame or a seaweed salad.
• Drinks: Pair with hot green tea or cold barley tea for a Japanese-inspired meal.
• Leftovers: Store broth and noodles separately. The tofu can be reheated in a toaster oven or air fryer to retain crispiness.

How to Store and Reheat

Storage:

• Broth: Up to 4 days in the refrigerator; up to 2 months in the freezer.
• Tofu: Store separately in an airtight container. Reheat in oven for best texture.
• Noodles: Store in a covered container and lightly oil them to prevent sticking.

Reheating:

• Warm the broth gently on the stovetop.
• Reheat tofu at 180°C for 5–7 minutes or in the air fryer for extra crispiness.
• Refresh noodles in warm water before assembling.

Final Thoughts

This Mushroom Miso Ramen with Crispy Tofu is more than just a meal—it’s a cozy ritual in a bowl. The balance of earthy mushrooms, salty miso, satisfying noodles, and perfectly crispy tofu creates a harmony of textures and flavors that you’ll come back to again and again.

It’s the kind of recipe that’s worth mastering, adapting, and sharing with loved ones. Whether you’re enjoying it alone on a rainy evening or serving it to friends at a weekend gathering, this ramen delivers comfort, nourishment, and just the right touch of elegance.

Healthy Recipes

Mushroom Miso Ramen with Crispy Tofu Recipe

Print Recipe

Pin Recipe

0 Add to Favorites

Cooking Method: Baking, Stovetop Cuisine: Japanese Courses: Dinner, Lunch

Prep Time 20 mins Cook Time 35 mins Rest Time 5 mins Total Time 1 hr Difficulty: Intermediate Cooking Temp: 190  C Servings: 2 Best Season: Fall, Winter

Description

This savory Mushroom Miso Ramen with Crispy Tofu is a comforting, plant-based noodle soup packed with umami flavors. Featuring a rich miso-mushroom broth, chewy ramen noodles, crispy golden tofu, and fresh toppings, this dish is a soul-warming bowl perfect for chilly days or meatless meals.

Ingredients

Scale

1/2x 1x 2x 3x

For the Broth:

• 1 tbsp sesame oil
• 1 tbsp neutral oil (like sunflower or canola)
• 2 cloves garlic (minced)
• 1 tbsp ginger (freshly grated)
• 1 small onion (sliced)
• 1.5 cup shiitake mushrooms (fresh or rehydrated dried)
• 1 cup cremini or button mushrooms (sliced)
• 3 tbsp white or yellow miso paste
• 1 tbsp soy sauce (low sodium)
• 1 tsp rice vinegar
• 4 cup vegetable broth
• 1 tbsp mirin (optional)
• 1 sheet kombu (optional, for umami depth)

For the Crispy Tofu:

• 250 firm g tofu (pressed and cubed)
• 1 tbsp soy sauce
• 1 tbsp cornstarch
• 1 tsp sesame oil
• 1 tsp garlic powder
• Pinch of salt

For the Ramen Noodles & Toppings:

• 2 bundles ramen noodles (fresh or dried)
• 1 cup baby spinach (fresh)
• ¹⁄₂ cup corn kernels (steamed or canned)
• 1 soft-boiled egg (optional, for non-vegan)
• 1 stalk green onion (sliced thin)
• 1 tsp sesame seeds (to garnish)
• Chili oil or togarashi (optional, for heat)

Instructions

Prepare the Tofu

1. Preheat oven to 190°C. Press the tofu to remove excess water, then cut into 1-inch cubes. In a bowl, toss tofu with soy sauce, sesame oil, garlic powder, and a pinch of salt. Dust with cornstarch and mix well to coat. Spread on a parchment-lined baking tray and bake for 25–30 minutes until golden and crispy, flipping halfway.

Make the Broth Base

1. In a large pot over medium heat, heat sesame and neutral oil. Sauté onion for 3–4 minutes until soft. Add garlic, ginger, and both types of mushrooms. Cook for 7–8 minutes until mushrooms are deeply browned and fragrant.

Build the Broth

1. Add vegetable broth, soy sauce, miso paste (dissolved in a ladle of warm broth first), rice vinegar, mirin (if using), and kombu (if using). Bring to a gentle simmer. Let it simmer uncovered for 10–15 minutes to develop flavor. Remove kombu before serving.

Cook the Noodles

1. While the broth simmers, cook ramen noodles according to package instructions. Drain and set aside. Do not overcook, as they will sit in hot broth later.

Assemble the Bowl

1. In deep bowls, place cooked noodles at the base. Ladle the hot mushroom miso broth over the noodles. Arrange crispy tofu on top along with baby spinach, corn, sliced green onions, soft-boiled egg (if using), and sesame seeds. Drizzle with chili oil or sprinkle togarashi if desired.

Note

To Store: Store broth and noodles separately in airtight containers. Consume within 2–3 days. Tofu is best when reheated in an oven or air fryer.

Vegan Tip: Omit the egg to keep this dish entirely vegan.

Flavor Boosters: Add a few dried shiitake to the broth for a deeper umami hit.

Variations: Try topping with sautéed bok choy, nori sheets, or bamboo shoots for variety. Use tempeh instead of tofu for added texture.

Short on Time? Pan-fry tofu instead of baking for quicker prep.

Keywords: vegan ramen, miso mushroom broth, crispy tofu, plant-based dinner, comfort food