Tofu Miso Ramen is a Japanese noodle soup with an incredibly delicious and creamy broth flavored with miso paste. It’s served with ramen noodles, tofu, shiitake mushrooms, and a ramen egg!
Miso ramen is one of the most popular Japanese ramen dishes. The broth is similar to traditional miso soup but is richer, creamier, and packed with even more flavor. It's made primarily with miso paste (fermented soybean paste), which gives it a deep, savory umami taste. A splash of soy milk adds creaminess and balances the salty flavor beautifully. Top it off with ramen noodles, crispy fried tofu, earthy shiitake mushrooms, a soft ramen egg, and fresh scallions.
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Ingredients
See recipe card for quantities.
- Ramen Noodles: Use homemade, fresh, or dried ramen noodles! Authentic Japanese ramen noodles contain Kansui (alkaline water). Tastes also delicious with regular dried ramen noodles from the supermarket. If you are super fancy, ask your favorite ramen bar for fresh ramen noodles, you can often get them fresh or frozen for take-away.
- Tofu: Use firm or extra firm tofu! Adds protein to this meal.
- Shiitake Mushrooms: It is best to use fresh ones. Dried ones need to be soaked in hot water for about 15 minutes. It also works with button mushrooms.
- Ramen Eggs: Prepare them according to this recipe for homemade ramen eggs!
- Scallion/Green Onion: To garnish!
- Miso Broth: Miso Paste, Sesame Oil, Ginger, agrlic, Shallot, Gochujang, Water, Unsweetened Soy Milk, and Mirin: Gochujan is a slightly spicy bean paste. It can be replace with sriracha/sambal oelek/doubanjiang. If you don’t like spicy miso ramen, omit it altogether. Mirin can be replaced with 1 tablespoon rice vinegar and 1 teaspoon sugar.
- Miso Paste is made from soybeans that have been fermented. It’s very healthy, rich in nutrients, and improves your digestion. I recommend to use red miso paste, which has a deep umami flavor and is perfect to flavor soups. If you are looking for a sweeter and less intense taste, use white miso paste.
Variations
- More Vegetables: Feel free to add some canned sweet corn, fresh bean sprouts, bamboo shoots, or steamed bok choy for a change.
- Vegan: For a vegan miso ramen, simply omit the ramen egg.
- Spicy Alternative: If you like this creamy miso ramen soup, be sure to try this recipe for Tan Tan Ramen as well. It’s similar, but has a strong sesame flavor and is a tad spicier!
How To Make
- Ramen Egg: Follow this recipe to prepare authentic Ramen eggs or use a regular soft-boiled egg.
- Tofu & Shiitake: Heat a skillet with ½ tablespoon oil. Cut tofu into cubes and fry for 5-10 minutes until golden brown. Season with ½ tablespoon soy sauce and set aside. In the same skillet, heat ½ tablespoon oil, fry shiitake mushrooms for 5 minutes, season with ½ tablespoon soy sauce, and also set aside.
- Ramen Broth: Heat sesame oil in a pot. Add garlic, ginger, and shallot. Sauté for 3 minutes until translucent. Add miso paste and gochujang, sauté for another minute, stirring constantly. Add water, soy milk, and mirin. Simmer gently over medium heat for 5 minutes.
- Noodles: Bring a large pot of water to a boil. Add ramen noodles and cook them according to package instructions. Drain, rinse with cold water, and set aside.
- Arrange: Divide noodles into two ramen bowls. Pour hot ramen broth over them.
- Then top it with the tofu, shiitake, halved ramen eggs, and scallions. If you like, you can add some toasted sesame seeds and chili oil on top. Serve immediately! Hint: Garnish the ramen soup with a splash of chili oil and toasted sesame seeds!
Storage Instructions
Ramen should, if possible, always be prepared fresh & enjoyed immediately! But as long as it is not yet served, you can store the individual components separately in an airtight container in the refrigerator. By pouring the hot broth, the remaining ingredients become warm again.
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📖 Recipe
Tofu Miso Ramen Soup
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Plus, enjoy weekly doses of recipe inspiration as a bonus!
Ingredients
Ramen Broth
- 1 tablespoon sesame oil
- 1 clove garlic, grated
- 1 teaspoon ginger, grated
- 1 shallot, finely minced
- 3 tablespoon miso paste
- 1 teaspoon gochujang, or doubanjiang, sriracha, sambal oelek
- 2 cups water
- 1 cup soy milk, unsweetened
- 1 tablespoon mirin, or 1 tablespoon rice vinegar + 1 teaspoon sugar
Instructions
- Ramen Egg: Follow this recipe to prepare authentic Ramen eggs or use a regular soft-boiled egg.
- Tofu & Shiitake: Heat a skillet with ½ tablespoon oil. Cut tofu into cubes and fry for 5-10 minutes until golden brown. Season with ½ tablespoon soy sauce and set aside. In the same skillet, heat ½ tablespoon oil, fry shiitake mushrooms for 5 minutes, season with ½ tablespoon soy sauce, and also set aside.
- Ramen Broth: Heat sesame oil in a pot. Add garlic, ginger, and shallot. Sauté for 3 minutes until translucent. Add miso paste and gochujang, sauté for another minute, stirring constantly. Add water, soy milk, and mirin. Simmer gently for 5 minutes.
- Noodles: Bring a large pot of water to a boil. Add ramen noodles and cook them according to package directions. Drain, rinse with cold water, and set aside.
- Arrange: Divide noodles into two ramen bowls. Pour hot ramen broth over them, then top it with the tofu, shiitake, halved ramen eggs, and scallions. If you like, you can add some toasted sesame seeds and chili oil on top. Serve immediately!
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