Miso Ramen Recipe
This Miso Ramen Recipe is a flavorful blend of miso broth, glazed tofu, pak choi, and soba noodles, garnished with sesame seeds and seaweed. Perfect for a comforting and satisfying meal in just 25 minutes!
4 Servings
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
To make this recipe gluten-free, substitute the soba noodles with gluten-free rice noodles or certified gluten-free soba noodles. Additionally, use tamari instead of soy sauce to ensure all ingredients are free from gluten. The result is just as flavorful and satisfying!