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Mushroom Ramen with Miso Glazed Tofu

Mushroom Ramen with Miso Glazed Tofu

Loaded with plant-based protein and wholesome ingredients, this easy homemade ramen is ready in just 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Servings: 4
Course: Main Course
Cuisine: Japanese
Ingredients Method Notes

Ingredients
  

  • 400 g firm tofu pressed and cubed
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon maple syrup or honey
  • 1 teaspoon sesame oil
  • 1 tablespoon vegetable oil
  • 250 g mixed mushrooms shiitake, oyster, and cremini, sliced
  • 4 packs fresh or dried ramen noodles
  • 4 cups vegetable stock
  • 2 cups water
  • 2 tablespoons white miso paste for the broth
  • 1 tablespoon soy sauce
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic minced
  • 2 green onions thinly sliced
  • 1 cup baby spinach
  • 1 sheet nori cut into strips (optional)
  • Sesame seeds for garnish
  • Chili oil for serving (optional)

Method
 

  1. Press the tofu for at least 15 minutes to remove excess moisture, then cut it into bite-sized cubes.
  2. In a small bowl, whisk together the white miso paste, soy sauce, maple syrup, and sesame oil to create the glaze.
  3. 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.
  4. 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.
  5. In a large pot, sauté the garlic and grated ginger for 1 minute until fragrant.
  6. Add the sliced mushrooms and cook for 5–6 minutes until softened and lightly browned.
  7. Pour in the vegetable stock and water, then bring to a gentle simmer.
  8. 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.
  9. Add the baby spinach and cook for 1 minute until wilted.
  10. Cook the ramen noodles according to the package instructions, then drain.
  11. Divide the noodles among four serving bowls.
  12. Ladle the hot mushroom broth over the noodles and top with the miso glazed tofu.
  13. 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.