Easy Vegetarian Ramen with Tofu
This delicious Easy Vegetarian Ramen with Tofu is hot, spicy, and bursting with flavor. Subtle notes of ginger and miso-glazed tofu round out this beautiful and quick dish.
Equipment
- Reusable Baking Mat (optional)
- Tofu Press (optional)
- Kitchen Skimmer (optional)
Ingredients
Miso-Glazed Tofu
- 8 ounces extra-firm tofu
- 2 tablespoons white miso paste
- 1 tablespoon water
- 1 tablespoon cornstarch
- 2 tablespoons sesame oil
Vegetarian Ramen
- 2 tablespoons sesame oil
- 4 cloves garlic, minced
- 8 ounces shitake mushrooms
- 6 cups vegetable broth
- 1 tablespoon Tamari
- 1 tablespoon white miso paste
- 1 tablespoon red curry paste
- 1 teaspoon ground ginger
- 6 ounces ramen noodles
- 2 teaspoons sriracha optional
- 2 large eggs optional
Instructions
Miso-Glazed Tofu
- Preheat your oven to 400°F and line a baking sheet with parchment paper or a reusable baking mat.
- Drain your tofu and press it with a tofu press or by placing it between a clean, large kitchen towel and placing something heavy on top from 5-10 minutes (the longer the better).8 ounces extra-firm tofu
- In a large mixing bowl, add the miso paste and water and whisk until smooth. Then add the cornstarch and sesame oil and whisk again to form a paste.2 tablespoons white miso paste, 1 tablespoon water, 1 tablespoon cornstarch, 2 tablespoons sesame oil
- Cut your tofu into 1 square inch cubes and press one more time with a dry kitchen towel. Add your tofu cubes to the miso marinate and lightly toss with a spatula to coat.
- Spread your coated tofu across your prepped baking sheet and bake for 15 minutes until golden brown.
Ramen Broth
- To a large pot over high heat, add sesame oil, minced garlic, and sliced shitake mushrooms. Sautee for about 5 minutes until the juices start to release from the mushrooms and the garlic is fragrant.2 tablespoons sesame oil, 4 cloves garlic, minced, 8 ounces shitake mushrooms
- Add the vegetable broth, Tamari, white miso paste, red curry paste, and ground ginger and whisk until smooth. Bring the broth to a boil.6 cups vegetable broth, 1 tablespoon Tamari, 1 tablespoon white miso paste, 1 tablespoon red curry paste, 1 teaspoon ground ginger
- Rinse your eggs under cold water and use a sieve or kitchen skimmer to slowly lower the eggs into the boiling broth. Boil the eggs for 7 minutes.2 large eggs
- Prepare an ice bath by adding ice and water to a mixing bowl. After 7 minutes in the boiling broth, remove the eggs and transfer them to the ice bath. Allow the eggs to cool down in the ice bath for 3-5 minutes before peeling and slicing in half.
- Add the ramen noodles to the broth and cook until tender (there should be directions on the noodle packaging—usually 2-3 minutes). Add sriracha to taste.6 ounces ramen noodles
- Serve your broth with the cooked noodles and mushrooms, eggs, and tofu.
Notes
- Don’t overcook the noodles, they will become gummy. Always cook them right before you are ready to serve.
- You can substitute Soy Sauce for Tamari, but it is a little saltier, so start with a little less. You can always add more if needed!
- Find more delicious meat-free recipes in this collection of my best meatless meals!
- For more tofu-based recipes, check out this round-up of my best tofu recipes.