Table of Contents
- A Tasty Vegetarian Miso Ramen Bowl Ready in 30 Minutes or Less
- Ramen Miso Soup Base
- Ramen Noodle Options
- Crispy Fried Tofu
- Recipe: Crispy Tofu Miso Soup
A Tasty Vegetarian Miso Ramen Bowl Ready in 30 Minutes or Less
Homemade Crispy Tofu Miso Soup is the perfect substitute for the thick, umami ramen you wish you were eating in a restaurant. With a cooking time of 30 minutes or less (depending on the type of noodles you use), this recipe will become one of your favourites that you will return to time and time again.
Ramen Miso Soup Base
In addition to a 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 broth.
Ramen Noodle Options
There is plenty of choice when it comes to noodles, because as we all know, the noodle makes the ramen. Whether you prefer thin, chewy ramen noodles, thick Japanese udon noodles or Korean sweet potato noodles, the choice is yours. This recipe uses flat, chewy Thai rice noodles.
Crispy Fried Tofu
Firm tofu has a great texture and can be marinated for a few hours to enhance the flavour, or coated in flour (as in this recipe) and fried in hot oil to give it a crispy exterior. In this recipe, the crispy fried tofu adds a lovely crunch to complement the creamy egg and chewy noodles.
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Recipe: Crispy Tofu Miso Soup
Crispy Tofu Miso Soup
Ingredients
- 250g 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
- 700ml light vegetable stock
- 4 chestnut mushrooms sliced thinly
- 100g 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 and a 1/2 minutes.. 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.
