- Prep
- 15 min
- Cook
- 20 min
- Total
- 35 min
- Serves
- 2
Ingredients
What you’ll need — tap to tick off as you go
- 200 g
- 400 g
- 3 tbsp
- 800 ml
- 1 tbsp
- 2 tsp
- 2 cloves
- 1 tbsp
- 100 g
- 1 tbsp
- 2 tbsp
- 1 tsp
- 1 tsp
Process
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Press the 400 g firm tofu for 15 minutes, then cut it into 2 cm cubes. Pat the cubes dry with paper towels and toss them with 1 tbsp cornstarch and a splash of soy sauce until evenly coated.
Heat 2 tbsp neutral oil in a large non-stick skillet over medium-high heat. Add the tofu in a single layer and fry for 6 to 8 minutes, turning every 2 minutes, until golden and crisp on most sides. Transfer to a plate.
In a medium pot, warm 1 tsp toasted sesame oil over medium heat. Add 2 grated garlic cloves, 1 tbsp grated ginger, and the white parts of the 3 sliced scallions. Stir for 30 to 45 seconds until fragrant but not browned.
Pour in 800 ml vegetable broth and 1 tbsp soy sauce. Bring to a gentle simmer, then reduce the heat to low and whisk in 3 tbsp white miso paste until fully dissolved. Keep the broth hot but below a boil.
In a separate pot, boil the 200 g ramen noodles according to the package directions, usually 2 to 3 minutes for fresh or 4 minutes for dried. Drain and divide between two deep bowls.
Stir the 100 g baby spinach into the hot miso broth for 30 seconds, just until wilted. Taste the broth and add a little more soy sauce if needed.
Ladle the broth, spinach, and scallion mixture over the noodles. Top with the crispy tofu, the green scallion tops, 1 tsp toasted sesame seeds, the remaining 1 tsp sesame oil, and 1 tsp chili oil if using. Serve immediately.
Kitchen notes
Kitchen notes
- The most common mistake is boiling the broth after the miso goes in. High heat kills the miso's aroma and makes the broth taste flat and salty, so keep it at a bare simmer.
- Press the tofu properly for at least 15 minutes. Skipping this step traps water inside, so the cubes steam instead of crisping and turn rubbery.
- Cook the noodles in a separate pot. Starch from the noodles clouds the miso broth and dulls its flavor if they boil together.
- The tofu is done when the cubes release easily from the pan and rattle when you shake it. If it sticks, it needs another minute.
Substitutions
- firm tofu→tempeh or extra-firm tofu
- baby spinach→bok choy or shredded napa cabbage
- vegetable broth→mushroom broth or water plus an extra tbsp of miso
- ramen noodles→rice noodles for a gluten-free bowl
Storage & reheating
Store the broth, noodles, and tofu in separate airtight containers in the fridge for up to 3 days; keep the noodles apart so they do not soak up all the liquid. Reheat the broth in a saucepan over medium heat until steaming, about 3 to 4 minutes, without letting it boil, then add the noodles for the last minute. Reheat the tofu in a dry skillet over medium heat for 3 to 4 minutes to bring back its crisp edges. Do not freeze the broth, as the miso separates and the texture becomes grainy.
FAQ
The questions we get asked most
Why did my miso ramen broth taste bland or watery?
The broth was likely diluted by too much water or the miso was added too early and boiled. Whisk the miso in only after the broth is off a hard boil, and use 3 tbsp for every 800 ml of liquid. If it still tastes thin, stir in another teaspoon of miso rather than more soy sauce.
Can I make this miso ramen ahead of time?
You can prepare the broth and fry the tofu up to 2 days ahead and refrigerate them separately. Cook the noodles fresh just before serving, because they turn mushy and gluey after a few hours. Reheat the broth gently over low heat and never let it come to a rolling boil.
How do I keep the tofu from falling apart in the broth?
Press the tofu for at least 15 minutes, coat it in cornstarch, and fry it until each side is golden before it ever touches the broth. Add the tofu only at the very end as a topping instead of simmering it. Firm or extra-firm tofu holds up far better than soft or silken tofu.
Can I use a different type of miso paste?
Yes. White (shiro) miso gives a mild, slightly sweet broth, while red (aka) miso is saltier and deeper in flavor. If you swap in red miso, start with 2 tbsp and taste before adding more. Yellow miso sits in between and works well too.
Is this miso ramen vegan and gluten-free?
As written it is vegan, since the broth, tofu, and toppings contain no animal products. It is not gluten-free because ramen noodles and soy sauce contain wheat. Use rice noodles and tamari instead of soy sauce to make the bowl gluten-free.
How do I know when the ramen noodles are done?
Fresh ramen needs only 2 to 3 minutes and dried takes about 4 minutes. Pull one noodle out and bite it: it should be tender with a slight spring, not chalky in the center. Drain them the moment they are ready, since they keep cooking in the hot broth.
Can I add an egg or other protein to this bowl?
Yes. A soft-boiled egg halved on top is a classic addition; boil it for 6 minutes 30 seconds, then chill it in ice water before peeling. You can also add shredded chicken or extra tofu, but keep the broth itself meat-free if you want the vegan version.
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