Miso Ramen – Let’s talk about comfort food. You know, the kind that makes you feel like you’re being hugged from the inside? For me, that’s this miso ramen recipe. I actually stumbled upon it by accident one chilly evening when I was too tired to do anything complicated. There was a bag of soba noodles in the pantry, a block of tofu in the fridge that I kept avoiding, and a jar of miso paste that I’d bought ages ago because it seemed fancy. It was one of those “let’s throw things together and hope for the best” kind of nights.
But oh my goodness, it turned out amazing. The broth was rich and savory, the tofu (which I usually side-eye) transformed into this crispy, sticky delight, and the noodles just tied it all together. I’ve made a ton of ramen since then, but this one? This is the one I keep coming back to. It’s quick, customizable, and it makes me feel like I’m sitting in a cozy little ramen shop in Tokyo—minus the plane ticket.
Why You’ll Love This Miso Ramen Recipe?
This Miso Ramen Recipe isn’t just food—it’s an experience. Here’s why it’s so special:
- Quick Comfort: It’s ready in about 25 minutes, but it tastes like you’ve been simmering the broth all day.
- Tofu Redemption: Even if you’re not a tofu fan, frying it in a sweet glaze will change your mind.
- Packed with Flavor: Miso paste, soy sauce, and ginger make the broth rich and deeply satisfying.
- Healthy-ish: Loaded with vibrant veggies like pak choi and baby corn, it feels indulgent without being heavy.
- Endlessly Adaptable: Want more spice? Add chili oil. Prefer chicken? Swap it in. This recipe is basically a blank canvas.
Ingredient Notes:
Every ingredient in this miso ramen recipe has a role to play. Let’s break it down:
- Miso Paste: The backbone of the broth. It’s salty, umami-packed, and gives the ramen that classic flavor. You can find it in most grocery stores or Asian markets.
- Soy Sauce: Adds extra depth and saltiness. If you’re gluten-free, swap it with tamari or liquid aminos.
- Shiitake Mushrooms: These are like little flavor bombs. Use fresh or dried—just soak the dried ones before adding them to the broth.
- Smoked Tofu: The smoky flavor pairs beautifully with the miso broth, and when fried in that sticky glaze? Chef’s kiss.
- Soba Noodles: Nutty and slightly chewy, these noodles are perfect for soaking up the broth. Don’t have soba? Ramen noodles or even spaghetti work in a pinch.
- Pak Choi & Baby Corn: These add freshness and crunch, plus they look gorgeous in the bowl.
- Crispy Seaweed & Sesame Seeds: Garnishes that are more than just pretty—they bring a nutty, salty crunch that’s irresistible.
How To Make Miso Ramen?
Step 1. Build the Broth
In a large saucepan, combine miso paste, soy sauce, grated ginger, and shiitake mushrooms with 1.5 liters of water. Stir well to dissolve the miso, then bring the mixture to a gentle simmer. Let it cook for about 5 minutes while the flavors meld together. Your kitchen will smell amazing.
Step 2. Marinate the Tofu
Slice the smoked tofu and place it in a shallow bowl. Pour over the liquid aminos or tamari, turning the slices so they soak up all that goodness. Let them sit for a few minutes—it doesn’t need long to work its magic.
Step 3. Cook the Noodles
Bring a pot of salted water to a boil and cook the soba noodles until tender (usually about 5 minutes). Once done, drain them and rinse under cold water to stop the cooking process. Divide the noodles into four bowls so they’re ready for assembly.
Step 4. Add the Veggies
Drop the baby corn into the simmering broth and cook for about 4 minutes. Then toss in the pak choi and beansprouts, but don’t overdo it—you want them to keep their crunch. Remove the broth from heat once the veggies are just tender.
Step 5. Fry the Tofu
Heat a tablespoon of vegetable oil in a non-stick pan over high heat. Lift the tofu from its marinade, letting the excess drip off, and fry for 2-3 minutes on each side until golden brown. Pour the remaining marinade into the pan, and let it bubble into a thick, sticky glaze. Remove from heat and try not to eat it all before it hits the bowl.
Step 6. Assemble the Ramen
Ladle the hot broth and veggies over the noodles in each bowl. Top with slices of the glazed tofu, then garnish with crispy seaweed, sesame seeds, sliced red chili, and spring onions. Finish with a drizzle of sesame oil for that nutty aroma.
Want To Save This Recipe?
Storage Options:
This ramen is best fresh, but if you have leftovers:
- Broth & Veggies: Store them in an airtight container in the fridge for up to 2 days. Reheat gently to preserve the flavors.
- Noodles: Keep them separate to avoid them turning soggy. Toss with a bit of oil before storing.
- Tofu: Store in its own container. Reheat in a pan to keep that crispy texture.
Variations and Substitutions:
Feeling creative? Here are a few ideas to make this recipe your own:
- Protein Swap: Use grilled chicken, shrimp, or even a soft-boiled egg if tofu isn’t your thing.
- Extra Veggies: Add spinach, carrots, or bok choy for more color and nutrients.
- Turn Up the Heat: Add chili oil, extra red chili, or even sriracha if you love spice.
- Gluten-Free Option: Use rice noodles and tamari to keep it gluten-free without losing flavor.
What to Serve with Miso Ramen?
This ramen is hearty on its own, but if you’re looking to add some sides:
- Gyoza: Crispy dumplings are always a good idea.
- Edamame: Lightly salted and steamed, they’re a simple yet perfect starter.
- Seaweed Salad: Adds a refreshing contrast to the rich broth.
- Pickled Veggies: Japanese pickles are tangy, crunchy, and balance out the flavors beautifully.
Frequently Asked Questions:
Can I make the broth ahead of time?
Absolutely! The broth gets even better after sitting overnight. Just reheat gently before serving.
What if I can’t find smoked tofu?
Regular firm tofu works too. Press out the excess water and marinate it well for extra flavor.
Can I freeze the leftovers?
The broth freezes well, but the noodles and veggies don’t. Make a fresh batch of those when you’re ready to eat!
This Miso Ramen Recipe is warm, comforting, and packed with flavor. Whether you’re a ramen pro or just dipping your toes into homemade noodles, this one’s a winner. Try it out, and let me know how you put your own spin on it—I’d love to hear all about your creations!
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Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Miso Ramen Recipe
Ingredients
For the Broth:
- 5 tbsp miso paste
- 2 tbsp soy sauce or tamari
- 2.5 cm piece ginger grated
- 12 shiitake mushrooms
- 1.5 liters water
For the Tofu:
- 225 g smoked tofu sliced
- 2 tbsp liquid aminos or tamari
- 1 tbsp vegetable oil
For the Noodles and Vegetables:
- 250 g soba noodles
- 16 baby corn
- 8 baby pak choi
- 200 g beansprouts ready-to-eat, or cook thoroughly if not pre-labeled
For Garnishing:
- 2 red chilies finely sliced on an angle
- 2 spring onions finely sliced on an angle
- 4 tbsp crispy seaweed
- 2 tbsp black sesame seeds
- 1 tbsp sesame oil
Instructions
Prepare the Broth
- In a large saucepan, combine the miso paste, soy sauce, grated ginger, and shiitake mushrooms with 1.5 liters of water. Stir well to ensure the miso is fully dissolved. Bring the mixture to a gentle simmer and allow it to cook for 5 minutes to develop the flavors.
Marinate and Cook the Tofu
- Place the smoked tofu slices in a shallow dish and pour the liquid aminos or tamari over them, ensuring both sides are well-coated. Let the tofu marinate for a few minutes.
- Heat the vegetable oil in a non-stick frying pan over high heat. Remove the tofu from the marinade, shaking off excess liquid (reserve the marinade). Fry the tofu slices for 2-3 minutes per side until golden brown. Add the reserved marinade to the pan, letting it bubble and reduce into a glaze. Remove from heat and set aside.
Cook the Noodles
- Bring a large pot of salted water to a boil. Add the soba noodles and cook according to package instructions, typically 5 minutes. Drain the noodles and rinse them under cold water to stop the cooking process. Divide the noodles evenly into four serving bowls.
Add Vegetables to the Broth
- Add the baby corn to the simmering broth and cook for 4 minutes. Add the pak choi and beansprouts to the broth, allowing them to cook for 1-2 minutes until just tender. Remove the broth from heat.
Assemble the Ramen Bowls
- Ladle the hot broth and vegetables over the noodles in each serving bowl. Place the glazed tofu slices on top. Garnish with sliced red chili, spring onions, crispy seaweed, and black sesame seeds. Drizzle with sesame oil for a finishing touch.
Serve Immediately
- Serve the ramen while hot, ensuring the broth and toppings are evenly distributed. Enjoy!
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
