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.
* 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.
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