Prep Time 20 mins
Cook Time 35 mins
Rest Time 5 mins
Total Time 1 hr
Cooking Method: ,
Cuisine:
Courses: ,
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
    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. 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.
    2. Make the Broth Base
  2. 2
    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.
    3. Build the Broth
  3. 3
    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.
    4. Cook the Noodles
  4. 4
    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.
    5. Assemble the Bowl
  5. 5
    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
Read it online: https://petitepanini.com/recipe/mushroom-miso-ramen-with-crispy-tofu-recipe/