Spicy Miso Ramen with Mushrooms and Tofu

A comforting Japanese ramen in a savory miso broth, loaded with noodles, tofu, and mushrooms. This dairy-free noodle soup is hearty and flavorful, topped with fresh scallions and a drizzle of chili oil for heat.

Ingredients

• 6 oz ramen noodles (fresh or dried)
• 4 cups vegetable broth (or dashi stock)
• 3 tablespoons miso paste (red or white)
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• 2 cloves garlic, minced
• 1 teaspoon fresh ginger, grated
• 1 cup sliced mushrooms (shiitake or cremini)
• 1 cup firm tofu, cubed
• 2 cups baby bok choy or spinach
• 2 green onions, thinly sliced
• 1 teaspoon chili oil (optional, for serving)
• Salt, to taste

Instructions

1. PREP AHEAD
2. - Slice mushrooms; cube tofu.
3. - Mince garlic; grate ginger.
4. - Wash greens; slice green onions.
5. - Bring pot of water to boil for noodles.
6. - Loosen miso in a little warm broth if lumpy.
7. COOKING STEPS
8. 1. Heat sesame oil in medium pot over medium. Add garlic and ginger; stir 30 sec until fragrant.
9. 2. Pour in vegetable broth; bring to gentle simmer. Reduce heat and whisk in miso until dissolved—avoid hard boiling.
10. 3. Stir in soy sauce, mushrooms, and tofu; simmer 5 min until mushrooms soften.
11. 4. Add bok choy or spinach; cook 2 min until bright green.
12. 5. Meanwhile cook ramen noodles in separate pot per package (2–3 min); drain well.
13. 6. Divide noodles into serving bowls. Ladle hot miso broth with tofu, mushrooms, and greens over noodles.
14. 7. Top with sliced green onions and drizzle chili oil if desired. Serve steaming hot.
15. (Active time ≈ 10 min | Total ≈ 20 min)

Nutrition Facts