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
Level: Easy

6 servings

Tofu Miso Ramen

Soup Ingredients:

  • 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

Tofu Ingredients:

  • 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


  1. Heat sesame oil in a large pot over medium heat then add the garlic and ginger. Cook for 2 minutes, until fragrant.
  2. Add the mushrooms, stir, and cook for 3-5 minutes until slightly brown and tender.
  3. Add the broth and water, simmer for 10-15 minutes.
  4. 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.
  5. Cook tofu, stirring frequently, until brown and crispy, about 10 minutes.
  6. Once the noodles and tofu are finished, remove the broth from the heat. Stir in the miso paste and whisk until completely dissolved.
  7. Add the spinach to the broth and stir until wilted.
  8. To assemble, ladle broth into bowls, add noodles, top with tofu, garnish with green onion and a light drizzle of chili oil.
  9. Enjoy!