Tofu Miso Ramen
Sean and I love us some Asian noodle soups! He prefers udon noodles, but I'm more of a ramen fan myself.
And did you know that miso is one of the healthiest foods you can consume? The list of benefits is long, but here are a few of my favorites:
- reduces risk of breast, lung, prostate, and colon cancer
- strengthens the immune system
- offers anti-aging properties through high antioxidant activity
- provides protein, vitamin B12, vitamin B2, vitamin E, vitamin K, choline, linoleic acid, lecithin, and dietary fiber
- helps preserve skin beauty through its content of linoleic acid, an essential fatty acid that helps skin stay soft and free of pigment
I love to add miso paste to scrambled eggs and other Asian dishes. I hope you enjoy it in this soul-warming soup!
Total Time: 30 min
Prep: 5 min
Cook: 25 min
Yield: 4-6 servings
Tofu Miso Ramen
- 1 TB sesame oil
- 2 cloves garlic, minced
- 1 tsp ginger, minced or grated
- 8 oz sliced baby bella or shitake mushrooms
- 4 cups vegetable broth
- 4 cups water
- 2 TB miso paste
- 8 oz ramen noodles, cooked according to package directions
- 1 cup baby spinach
- Chili oil to taste
- 2 TB chopped green onion
- 1 package extra firm tofu cubes, drained and patted dry
- 1 tsp powdered ginger
- 1 tsp paprika
- 1 dash red pepper flakes
- salt and pepper to taste
- 1 TB olive oil
- Heat sesame oil in a large pot over medium heat then add the garlic and ginger. Cook for 2 minutes, until fragrant.
- Add the mushrooms, stir, and cook for 3-5 minutes until slightly brown and tender.
- Add the broth and water, simmer for 10-15 minutes.
- Meanwhile, heat olive oil in a skillet over medium high heat. Toss the tofu with the ginger, paprika, red pepper flakes, salt, and pepper then add to the skillet.
- Cook tofu, stirring frequently, until brown and crispy, about 10 minutes.
- Once the noodles and tofu are finished, remove the broth from the heat. Stir in the miso paste and whisk until completely dissolved.
- Add the spinach to the broth and stir until wilted.
- To assemble, ladle broth into bowls, add noodles, top with tofu, garnish with green onion and a light drizzle of chili oil.