Mushroom Ramen with Miso Glazed Tofu Great
Description
Warm up with this comforting Mushroom Ramen with Miso Glazed Tofu, a flavourful vegetarian Japanese noodle soup that’s perfect for any night of the week. Earthy mushrooms, crispy tofu coated in a sweet and savoury miso glaze, and a rich umami-packed broth come together with chewy ramen noodles for an irresistible meal. Loaded with plant-based protein and wholesome ingredients, this easy homemade ramen is ready in just 40 minutes. Whether you’re looking for a healthy dinner, meat-free comfort food, or an authentic Japanese-inspired recipe, this mushroom ramen delivers restaurant-quality flavour with minimal effort in every delicious bowl.
Mushroom Ramen with Miso Glazed Tofu
Loaded with plant-based protein and wholesome ingredients, this easy homemade ramen is ready in just 40 minutes.
Ingredients
Method
- Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
- In a small bowl, whisk together the white miso paste, soy sauce, maple syrup, and sesame oil to create the glaze.
- Heat the vegetable oil in a non-stick skillet over medium-high heat. Cook the tofu for 8–10 minutes, turning occasionally until golden on all sides.
- Brush or toss the tofu with the miso glaze and cook for another 2 minutes until lightly caramelized. Remove from the pan and set aside.
- In a large pot, sauté the garlic and grated ginger for 1 minute until fragrant.
- Add the sliced mushrooms and cook for 5–6 minutes until softened and lightly browned.
- Pour in the vegetable stock and water, then bring to a gentle simmer.
- Whisk the white miso paste with a small amount of warm broth until smooth, then stir it back into the pot along with the soy sauce.
- Add the baby spinach and cook for 1 minute until wilted.
- Cook the ramen noodles according to the package instructions, then drain.
- Divide the noodles among four serving bowls.
- Ladle the hot mushroom broth over the noodles and top with the miso glazed tofu.
- Garnish with sliced green onions, sesame seeds, nori strips, and a drizzle of chili oil if desired. Serve immediately.
Notes
Chef’s Tips
- Pressing the tofu thoroughly helps it become crispier when cooked.
- Never boil the miso after adding it, as high heat can reduce its delicate flavour.
- Use a variety of mushrooms for the richest umami taste and texture.
- Cook the ramen noodles separately to keep the broth clear and prevent the noodles from becoming overly soft.
- Add bok choy, corn, bean sprouts, or bamboo shoots for extra vegetables and texture.
- For extra richness, stir in a splash of unsweetened soy milk before serving.
- Leftover broth can be refrigerated for up to 3 days; cook fresh noodles when reheating for the best texture.
