Description
Indulge in this quick and flavorful spicy miso ramen topped with crispy tofu, perfect for busy weeknights or cozy dinners.
Ingredients
Scale
- 4 cups low-sodium vegetable broth
- 3 tbsp red miso paste
- 2 tbsp soy sauce (low-sodium)
- 1 tsp grated fresh ginger
- 2 cloves garlic, minced
- 1–2 tbsp sriracha sauce (adjust to taste)
- 200g fresh or dried ramen noodles
- 300g firm tofu
- 2 tbsp vegetable oil
- Salt to taste
- Sliced green onions
- Soft-boiled eggs (optional)
Instructions
- In a pot, combine vegetable broth, red miso paste, grated ginger, minced garlic, soy sauce, and sriracha sauce. Simmer over medium heat while stirring until fully dissolved.
- Press the firm tofu between paper towels to remove excess moisture. Cut into cubes and season lightly with salt.
- Heat vegetable oil in a skillet over medium-high heat. Fry the tofu until golden brown on all sides, about five minutes. Set aside on paper towels to absorb excess oil.
- In a large pot of boiling water, cook ramen noodles according to package instructions until al dente (approximately three minutes if using fresh noodles). Drain and set aside, reserving some noodle water.
- Add cooked noodles into the simmering broth and stir gently for about two minutes on low heat to soak up flavors.
- Ladle hot ramen into bowls and top generously with crispy tofu cubes and optional toppings like sliced green onions or soft-boiled eggs.
- Enjoy your delicious creation!
Nutrition
- Serving Size: Approximately 1 bowl (400g)
- Calories: 420
- Sugar: 5g
- Sodium: 890mg
- Fat: 17g
- Saturated Fat: 2g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 54g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg
Keywords: - For extra crispy tofu, toss it in cornstarch before frying. - Customize your ramen by adding vegetables such as bok choy or mushrooms. - Keep leftover noodles separate from the broth to maintain texture when reheating.