Here’s a delicious tahini miso ramen with crispy tofu, sautéed mushrooms, soft boiled eggs, and a broth loaded with umami and slightly spicy flavors. This vegetarian ramen recipe makes a cozy and comforting Japanese noodle soup.
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If you’re new to making homemade ramen, this recipe will make you fall in love with this Japanese noodle soup. Ramen consists of a broth base (here with miso and tahini), long thin noodles made from wheat, and an assortment of toppings. The broth is pretty easy to make as long as you have all the essential pantry staples for it.
To make the soup more filling, I added to the noodles some extra toppings such as crispy tofu, sautéed mushrooms and soft boiled eggs. This tahini miso ramen is extremely flavorful, with these addictive umami flavors and a subtle spicy touch to it.
Key ingredients for tahini miso ramen:
- Noodles. The choice of Japanese noodles can be a little tricky if you are new at making ramen. I recommend any dry or fresh ramen noodles (I prefer them fresh).
- Miso paste + soy sauce + rice vinegar + sesame oil. They are an essential part of the broth and add some subtle Japanese flavors to the soup.
- Tahini. It’s pretty unusual to use tahini in a ramen recipe but I found that it adds some creaminess to the broth and bring some subtle nutty flavors.
- Ginger + garlic. Use fresh garlic and ginger, and grate it to get the most flavors out of these condiment.
- Vegetable broth. If you are not strictly vegetarian, you can use chicken broth instead.
- Hot chili oil. This is optional and an ingredient to consider only if you are not too sensitive to spicy food. But if you ask me, it makes the soup incredibly flavorful.
- Dried mushrooms. They are optional too, but believe me, they make the miso broth a 100% more flavorful. Don’t forget to discard them (at least most of them) once the broth is cooked.
To make these ramen a feast, complete with crispy tofu, sautéed mushrooms, soft boiled eggs and all the optional toppings.
Recipe prep: follow the instructions one at a time!
Ramen is very sensitive to time preparation. It’s important you follow the steps one at a time to ensure the best results. As a little memo, find below the recipe key steps to keep in mind:
- Start with making the crispy tofu.
- Then sauté the mushrooms.
- Now it’s time to make the miso broth.
- Meanwhile, prepare the soft boiled egg. It takes exactly 6 minutes to cook.*
- Add the noodles, and cook according to package instructions (most ramen noodles take 3-4 minutes to cook).*
- Add the final seasoning touch to the broth and discard the dried mushrooms.
* IMPORTANT: If your ramen noodles take longer than 6 minutes to cook, follow step 4 and then step 5. If however your ramen noodles take less time to cook, start with step 5 and then step 4. Keep track of your time, otherwise you will be left with a mushy mess.
How to assemble miso ramen bowls?
Assembling ramen properly is key to create beautiful bowl of soups and keep all the textures exactly as they should be. Here’s how to assemble perfect miso ramen bowls:
- Divide the noodles in the bowls.
- Then ladle the tahini miso ramen broth.
- Add crispy tofu and sautéed mushrooms.
- You can add a soft boiled egg if desired (optional but recommended).
- Now garnish with toppings of choice (see below), and enjoy!
Toppings you can use to garnish your miso soup:
Toppings are optional but if you ask me, they are an essential part of any ramen bowl. They usually add some very refreshing and sometimes slightly spicy flavors. Here’s how you can top your bowl of miso ramen:
- Scallions, thinly sliced
- Fresh cilantro, chopped
- Black and/or white sesame seeds
- Chili flakes and/or additional chili oil
- Sriracha
- Sweet corn
- Soft boiled eggs
Can I make it vegan?
Yes you can, and it’s actually very easy since this ramen recipe is almost vegan. You just need to skip the eggs! If you’re worried that you will be missing some protein, well you won’t since you have some in the tofu already so it’s all good!
How to store leftover ramen?
Ramen is usually better when prepared at the last minute and eaten right up. If however you happen to have any leftovers, be sure to store the soup separately from the noodles. When kept together in one bowl (or any other container), the noodles will soak up and absorb all the broth. Leftover ramen broth will keep for a day or two in the refrigerator. You can also freeze it up to a month.
To reheat the leftovers, start with warming up the broth on the stove, and once very hot add the noodles just before serving.
What to do with miso paste?
When you purchase some miso paste for a recipe, you often find yourself with a lot left in the jar and you don’t know what to do with these leftovers. The good news is that miso keeps in the refrigerator for months, so it gives you plenty of time to use it. Here are some ideas to use up miso in your cooking:
- Miso-Glazed Eggplant Tarte Tatin
- Miso Roasted Sweet Potatoes
- Brown Butter Miso Chocolate Chip Cookies
More Asian-inspired noodle recipes:
- Easy Spicy Peanut Butter Noodles
- Sesame Soba Noodles with Mushrooms
- Easy Vegan Pad Thai
- Vegan Thai Red Curry Noodle Soup
Tahini Miso Ramen with Crispy Tofu
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Category: Savory
- Cuisine: World Cuisine
- Diet: Vegetarian
Here’s a delicious tahini miso ramen with crispy tofu, sautéed mushrooms, soft boiled eggs, and a broth loaded with umami and slightly spicy flavors. This vegetarian ramen recipe makes a cozy and comforting Japanese noodle soup.
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Ingredients
For tofu and mushrooms:
- 1 14-ounces (396g) block extra firm tofu
- Extra virgin olive oil
- 3 Tablespoon soy sauce, divided
- 1 Tablespoon cornstarch
- 1 pound (450g) cremini mushrooms
- Salt and pepper, to taste
For the miso broth:
- 2 Tablespoons sesame oil, divided
- 2 cloves garlic, minced
- 1 Tablespoon ginger, freshly grated
- 1 Tablespoon white miso paste
- 6 cups (1,5L) vegetable broth*
- ¼ cup dried mushrooms
- ¼ cup tahini
- 4 3-ounces (4x85g) ramen noodles, fresh or dry
- 2 teaspoons rice vinegar
- 1 Tablespoon hot chili oil
Other toppings:
- 2 large eggs**
- Thinly sliced scallions, for topping
- Chopped cilantro, for topping
- Sesame seeds, for topping
Instructions
- Preheat the oven to 425°F (220°C), and line a large baking sheet with parchment paper.
- For the crispy tofu, press the block of extra firm tofu with paper towel to remove the excess of water. Cut tofu into cubes, transfer to a large mixing bowl, and toss with 1 Tablespoon olive oil and 1 Tablespoon soy sauce. Add cornstarch, salt, pepper and toss again until evenly coated. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
- For the mushrooms, heat about 1 Tablespoon olive oil in skillet over medium-high heat. Once hot, add cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season with salt and pepper. Set aside.
- For the miso broth, heat 1 Tablespoon olive oil and 1 Tablespoon sesame oil in a large pot placed over medium-high heat. Add garlic and ginger, and sauté for 30 seconds. Add white miso paste, tahini, and stir. Pour in the vegetable broth, add dried mushrooms, ½ teaspoon salt, and whisk to combine. Increase heat to high and bring to a boil.
- Meanwhile, prepare the soft boiled eggs. Bring a pot of water to a boil. Once boiling, reduce the heat to medium-high, and gently lower the eggs into the water one at a time using a spoon. Cook the eggs for exactly 6 minutes. Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Gently crack the eggs all over and peel under running water.
- Once miso broth is boiling, add ramen noodles and cook according to package instructions (about 3 to 4 minutes). Once noodles are cooked, discard the dried mushrooms, using a slotted spoon. Add 1 teaspoon sesame oil, 2 Tablespoons soy sauce, 2 teaspoons rice vinegar, 1 Tablespoon chili oil, and stir. Taste and adjust the salt seasoning is needed.
- To serve, add ramen noodles into bowls, ladle the miso broth over, and top with crispy tofu, sautéed mushrooms, soft boiled eggs, thinly sliced scallions, chopped cilantro, and sesame seeds. Serve hot, and enjoy straight away!***
Notes
* To keep it vegetarian, make sure you use vegetable broth (and not chicken broth).
** Note that you can make a vegan version by simply skipping the eggs in the recipe.
*** If you have any leftovers, store the noodles separately from the soup or they will soak up all the broth and become mushy. Then add the noodles just before serving.
Did you make this recipe?
Lastly, if you make this Tahini Miso Ramen with Crispy Tofu, be sure to leave a comment and give this recipe a rating, letting me know how you liked it. And of course, don’t forget to tag me on Instagram! Thank you and enjoy!
