Crispy Tofu Miso Soup

A very tasty vegetarian miso ramen bowl ready in 30 minutes or less

Homemade Crispy Tofu Miso Soup is the perfect substitute for thick umami ramen you wish you were out in a restaurant eating. With a cooking time of 30 minutes or less (depending on the noodle type), this recipe will become one of your favourites to visit again and again.

Ramen miso soup base

In addition to good quality vegetable stock, miso paste and soy sauce add an instant punch of flavour, giving this soup the depth and illusion of a long, slow-cooked stock.

Ramen noodle options

There are plenty of choices when it comes to noodles because as well all know, the noodle makes the ramen. Choose thin chewy ramen noodles, thick Japanese udon noodles or Korean sweet potato noodles, the choice is yours. Featured in this recipe are flat chewy Thai rice noodles.

Crispy fried tofu

Firm tofu has a great texture and can be marinated for a few hours to enhance flavour or coated in flour (like in this recipe) and fried in hot oil to form a crispy outside. For this ramen, crispy fried tofu adds a lovely crunch to complement the creamy egg and chewy noodles.

Delicious Crispy Tofu Miso Soup with rice noodles and a creamy egg. Perfect home substitute for a restaurant ramen.

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Total Time: 30

Servings:

Ingredients

250 g firm tofu cut into 8 pieces
Flour for dusting
Vegetable or sunflower oil for frying
2 tbsp soy sauce + extra for coating tofu
1 large garlic clove crushed
1 tbsp minced ginger
2 tbsp miso paste
700 ml light vegetable stock
4 chestnut mushrooms sliced thinly
100 g rice noodles or other ramen noodles
2 eggs
1 spring onion sliced fine
Black sesame seeds for garnish optional

Instructions

Cook rice noodles according to packet instructions. Rinse in cold water to stop them from cooking further. Add the tiniest amount of cooking oil or sesame oil to the noodles and rub evenly to prevent them from sticking together.
Brush tofu pieces with soy sauce, then roll each piece in flour, coating well.
Boil eggs for 6 minutes exactly. Peel, cut in half and season with salt.
In a separate soup pot, heat a little more oil and very gently fry garlic and ginger for 30 seconds. Add miso, soy sauce and vegetable stock, whisk until combined and cook over medium heat for 5 minutes. Next, add sliced mushrooms and continue to cook for a couple of minutes or until mushrooms have softened nicely.
During this time, heat a frying pan with oil and fry tofu on all sides until browned and crispy. Season with salt and pepper.
To serve: divide noodles between two bowls, pour over steaming hot soup stock, place tofu and eggs on top and sprinkle with spring onion. If you have black sesame seeds these also make a nice garnish.