ramyaramesh3007This one-pot spicy miso ramen with crispy tofu can be made in JUST 20 MINUTES! The perfect weekday dinner when you’re wiped out.
I’m sure most of you have tried some rendition of miso ramen before – Miso is fermented soy beans and it’s an incredibly versatile ingredient that can be used to flavour many dishes. Miso ramen soup is flavoured with miso, resulting in a fragrant soup with a rich umami flavour.
Some fun facts about miso – this fermented umami bomb was thought to have originated in ancient China. From here, it was likely that it travelled Japan via mainland China and the Korean Peninsula in the Asuka period during the 7th Century.
Isn’t Miso Ramen NOT vegan?
The traditional version of miso ramen would consist of a rich pork and chicken broth with chashu (tender pork slices) and a soft boiled egg. But! It can be easily veganised, retaining the same umami flavour and preserving the creaminess of it all.
The toppings really make or break some miso ramen dishes I’ve tried – here, I have added crispy soy tofu, charred corn, and spring onions. I topped it off with some chili flavoured sesame oil and toasted sesame seeds. You can also use this pan fried Popcorn Tofu Bites recipe instead.
Regular ramen noodles contain egg so make sure to look out for ramen noodles made from wheat flour. For that ‘eggy’ taste, you can add 1/2 tsp baking soda when boiling the ramen. Game changing!
Gluten free substitutions: Sub soy sauce for gluten free soy sauce, tamari or coconut aminos.
Please also ensure you choose GLUTEN FREE MISO PASTE. I used Red Miso for this recipe. If you cannot find gluten-free oat milk, soy or cashew milks are great substitutes.
The spice level is customizable as well. This recipe is not spicy but if you want to add some heat to it, top off with some spicy chili oil or add more hot bean paste.
Allium free substitutions: Substitute garlic for a pinch of hing. Omit spring onions and use chopped cilantro instead!
Spicy Miso Ramen with Crispy Tofu
Ingredients
- 2 servings ramen noodles + water to boil
- 3.5 cups water
- 1 tbsp low sodium miso paste
- 1 tbsp light soy sauce
- 1 tbsp hot bean paste
- 1 tbsp rice wine vinegar
- 1 tsp mushroom seasoning or kombu dashi
- 1/4 tsp white pepper
- 4-5 slices ginger
- 2 cloves smashed garlic
- 1/2 cup oat milk
Crispy Tofu
- 200-250 g extra firm tofu
- 1 tbsp light soy sauce
Garnish
- corn
- spring onions
- white sesame seeds
- black sesame seeds
- chili oil
Instructions
- Boil ramen noodles according to package instructions. Pan fry tofu cubes in olive oil until crispy.
- Add soy sauce to the tofu and saute for a few minutes. I also sauteed my corn on the same pan until charred.
- Add 3.5 cups water to a pot. Add garlic, ginger, hot bean paste, rice wine vinegar, mushroom seasoning, soy sauce and white pepper. Bring to a boil.
- Bring the flame to low and add dissolve miso paste in the soup. Mix until well-combined.
- Finish with a dash of oat milk. Drain the soup.
- Pour soup over the noodles. Garnish with tofu, charred corn, spring onions, chili oil and toasted sesame seeds. Enjoy!