(Last Updated On: January 28, 2019)
Creamy Vegan Miso Ramen with Tofu
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40minutes 10minutes
Servings Prep Time
4people 20minutes
Cook Time Passive Time
40minutes 10minutes
  • 2tsp vegetable oil
  • 1 small white onionor 1/2 large white onion
  • 3cloves garlic
  • 1thumb ginger
  • 4cups water
  • 1cup vegetable broth
  • 10 fresh shiitake mushroomsor 1 cup dried shiitake mushrooms
  • 22″ squares kombu or dried kelp
  • 3 green onions/ scallions
  • 1/2cup white misoif you don’t have red miso, increase to 3/4 cup
  • 1tbsp red miso
  • 3cloves garlic
  • 1tbsp mirin
  • 2tsp brown sugar
  • 1tbsp tahinior sesame paste
  • 2tsp vegetable oil
  • Japanese ramen noodles
  • 2blocks extra firm or firm tofu, pressed
  • 1bunch green onions/ scallions
  • 2cups chinese bean sprouts
  • bok choy
  • white or black sesame seeds
  • chili paste, sauce or flakes
  1. If you haven’t pressed your tofu, do that now.
  2. Heat a large soup pot on medium heat. Slice the onion, garlic, ginger and the white part of the scallions and set aside. You will use the green part of the scallions later for toppings.
  3. Once the soup pot is hot, add the oil. Then, add the white onions (not the scallions) to the pot and cook until they start to brown, stirring once in a while to avoid sticking. Once the onions are browning, add the ginger, garlic and scallions. Cook for 30 seconds to a minute.
  4. Add the water and veggie broth. Then add the kombu and mushrooms. Bring the broth to a boil, but right before it boils, remove the kombu (apparently boiling kombu can make it slimey). Once boiling, bring the heat down to a simmer and put the lid on, slighly tilted. Cook for 20-30 minutes to enhance the flavors. This broth will be very light and not salty, to allow for the miso that will go in later.
  5. While the broth is cooking, make the tare. Mince or finely grate the garlic. Except for the oil, mix all tare ingredients together well. Set aside.
  6. Cut the tofu into big cubes and slice the bok choy into 4 pieces lengthwise, cutting off the bottom hard root. Heat a large skillet on medium, add the other 1 tsp of oil and fry the tofu until golden on 2 sides. Once the tofu is done, add the last tsp of oil and fry the bok choy on both sides. Remove the tofu and bok choy and set aside.
  7. Boil a pot of water and cook the ramen noodles for a few minutes, according to package instructions.
  8. The broth should be done by now. Using a colander and a bowl or pot, strain the broth into the bowl to remove the onions and other ingredients from the broth. Save the shiitake mushrooms to the side for a topping in the ramen.
  9. In the same skillet you cooked the tofu, add the tare and fry on medium low heat for about a minute. Then, whisk the tare into the broth until it is fully dissolved. Check for taste and add a bit of salt or soy sauce if needed.
  10. Distribute the noodles into bowls. Add the broth and top with tofu, bok choy, green part of the scallions, the mushrooms, bean sprouts, chili paste or oil and sesame seeds. Enjoy!