Veggie Ramen with Tofu

Veggie Ramen with Tofu

Savory miso broth, chewy noodles, and crisped tofu come together in one warming bowl.

Total 45 min Makes 4 servings Calories 520/serving

Dietary

Vegetarian, Pescatarian, Dairy free, Nut free, Halal

Allergens

Eggs, Soy, Wheat, Sesame

This vegetarian ramen builds a deep, savory broth from miso, garlic, and ginger, then layers in crispy pan-fried tofu and quick-cooked vegetables for texture and color. It's a weeknight-friendly bowl that still delivers the comfort of a long-simmered noodle soup, ready in under an hour.

Ingredients

  • 14 ounces firm tofu, pressed and cubed
  • 2 tablespoons cornstarch
  • 3 tablespoons vegetable oil, divided
  • 1 small yellow onion, thinly sliced
  • 4 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • 8 cups vegetable broth
  • 1/3 cup white miso paste
  • 3 tablespoons soy sauce
  • 1 tablespoon toasted sesame oil
  • 8 ounces sliced shiitake mushrooms
  • 2 carrots, julienned
  • 2 cups baby bok choy, halved
  • 1 cup fresh corn kernels
  • 14 ounces fresh ramen noodles
  • 2 soft-boiled eggs, halved
  • 4 green onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 tablespoon toasted sesame seeds
  • 1/2 teaspoon chili flakes, to taste

Method

  1. Press tofu for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes and toss with cornstarch until evenly coated.

  2. Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium-high heat. Add tofu and fry, turning occasionally, until golden and crisp on all sides, about 8 minutes. Remove and set aside.

  3. In a 6-quart saucepan, heat the remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 4 minutes.

  4. Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.

  5. Pour in vegetable broth and bring to a simmer over medium heat.

  6. Whisk a cup of the hot broth with the miso paste in a small bowl until smooth, then stir back into the pot along with the soy sauce and sesame oil. Keep at a low simmer.

  7. Add shiitake mushrooms and carrots to the broth and simmer until just tender, about 5 minutes.

  8. Add bok choy and corn and simmer until the bok choy is wilted, about 2 minutes. Remove pot from heat.

  9. Meanwhile, cook ramen noodles in a separate pot of boiling water according to package directions, about 3 minutes, then drain.

  10. Divide noodles among four bowls and ladle hot broth and vegetables over top.

  11. Top each bowl with crisped tofu, half a soft-boiled egg, green onions, nori strips, sesame seeds, and chili flakes to taste. Serve immediately.

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    Veggie Ramen with Tofu

    This vegetarian ramen builds a deep, savory broth from miso, garlic, and ginger, then layers in crispy pan-fried tofu and quick-cooked vegetables for texture and color. It's a weeknight-friendly bowl that still delivers the comfort of a long-simmered noodle soup, ready in under an hour.

    45 min 4 servings 520 cal

    Ingredients

    • 14 ounces firm tofu, pressed and cubed
    • 2 tablespoons cornstarch
    • 3 tablespoons vegetable oil, divided
    • 1 small yellow onion, thinly sliced
    • 4 cloves garlic, minced
    • 1 tablespoon fresh ginger, grated
    • 8 cups vegetable broth
    • 1/3 cup white miso paste
    • 3 tablespoons soy sauce
    • 1 tablespoon toasted sesame oil
    • 8 ounces sliced shiitake mushrooms
    • 2 carrots, julienned
    • 2 cups baby bok choy, halved
    • 1 cup fresh corn kernels
    • 14 ounces fresh ramen noodles
    • 2 soft-boiled eggs, halved
    • 4 green onions, thinly sliced
    • 1 sheet nori, cut into strips
    • 1 tablespoon toasted sesame seeds
    • 1/2 teaspoon chili flakes, to taste

    Method

    1. 1

      Press tofu for 15 minutes to remove excess moisture, then cut into 3/4-inch cubes and toss with cornstarch until evenly coated.

    2. 2

      Heat 2 tablespoons vegetable oil in a 9-inch skillet over medium-high heat. Add tofu and fry, turning occasionally, until golden and crisp on all sides, about 8 minutes. Remove and set aside.

    3. 3

      In a 6-quart saucepan, heat the remaining 1 tablespoon oil over medium heat. Add onion and cook until softened, about 4 minutes.

    4. 4

      Add garlic and ginger and cook, stirring, until fragrant, about 1 minute.

    5. 5

      Pour in vegetable broth and bring to a simmer over medium heat.

    6. 6

      Whisk a cup of the hot broth with the miso paste in a small bowl until smooth, then stir back into the pot along with the soy sauce and sesame oil. Keep at a low simmer.

    7. 7

      Add shiitake mushrooms and carrots to the broth and simmer until just tender, about 5 minutes.

    8. 8

      Add bok choy and corn and simmer until the bok choy is wilted, about 2 minutes. Remove pot from heat.

    9. 9

      Meanwhile, cook ramen noodles in a separate pot of boiling water according to package directions, about 3 minutes, then drain.

    10. 10

      Divide noodles among four bowls and ladle hot broth and vegetables over top.

    11. 11

      Top each bowl with crisped tofu, half a soft-boiled egg, green onions, nori strips, sesame seeds, and chili flakes to taste. Serve immediately.