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Vegan Tofu Ramen

Today's recipe, Miso ramen with chili pan-fried tofu, could be the booster for a midweek meal! It is loaded with rich miso, Shiitake mushroom, and flavorful broth with chili tofu you won't be able to get it anywhere.

Prep Time: 20 mins

Cooking Time: 10 mins

Servings: 2


  • 5 cups vegetable broth or 4 cups of vegetable broth and 1 cup soy milk

  • 1/4 cup low sodium miso paste or 3 tablespoons regular miso paste

  • 2 oz. ramen noodles

  • 1 block firm tofu

  • 4 cloves garlic, minced

  • 1/4 cup soy sauce

  • 1 1/2 tablespoons chili oil

  • 1 tablespoon cornstarch 

  • 5 shiitake mushrooms, de-stemmed and sliced

  • 4 pieces bok choy

  • 3 scallions, for garnish (optional)


  • Press your tofu and cut into thin square slices.  In a medium bowl, mix your soy sauce, 1 tablespoon chili oil, cornstarch, and 3 tablespoons water.  Coat each slice of tofu in the mixture.

  • Place each piece of tofu on a pan over medium heat and cook for 2 minutes of each side or until brown and crispy.  Set aside.

  • Prepare your bok choy.  Cut each piece in half lengthwise.  Set facedown in a pan over medium heat and cook for 3 minutes or until the surface begins to brown.  Flip and cook for 2 minutes on the other side. Set aside.

  • Combine broth, garlic, miso, and soy milk (if using) in a large pot and bring to a simmer.  Simmer for 3 minutes then add your mushrooms and simmer for another 3 minutes.  Bring to a boil, add your noodles, and cook for 5 minutes or until noodles reach desired consistency.  Remove from heat.

  • Assemble your bowls.  Pour some broth and noodles into your bowls then top with a few pieces of tofu and a piece of bok choy.  Garnish with remaining chili oil and scallions if using.



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