Spicy Miso Ramen with Tofu

$- 4 cups vegetable broth - 2 tablespoons miso paste (spicy or regular) - 1 tablespoon soy sauce - 1 teaspoon sesame oil - 1 block firm tofu, drained and cubed - 2 servings of ramen noodles - 1 cup shiitake mushrooms, sliced - 1 cup baby spinach - 1 carrot, julienned - 2 green onions, chopped - 1 teaspoon grated ginger - 2 cloves garlic, minced - Chili oil (optional, for extra heat) - Sesame seeds, for garnish - Extra chili flakes for more heat - Additional vegetables like bok choy or bell peppers - Soft-boiled eggs for added protein This spicy miso ramen with tofu is a hearty and nutritious meal. Each serving has about: - Calories: 400 - Protein: 20g - Carbohydrates: 50g - Fat: 15g - Fiber: 6g - Sodium: 800mg This recipe is rich in plant-based protein from tofu. It also offers vitamins from the vegetables. Enjoy this bowl as a tasty and healthy option for lunch or dinner! Start by pressing the tofu. Use paper towels to soak up extra moisture. This step is key. It helps the tofu absorb the flavors later. Cut the tofu into small cubes. Set the cubes aside for now. Grab a large pot and heat sesame oil over medium heat. Add grated ginger and minced garlic. Stir them for about 30 seconds. You will smell a lovely aroma! This step builds the base of your broth. Next, add sliced shiitake mushrooms and julienned carrots to the pot. Sauté for 3 to 4 minutes. You want them to soften a bit. Now pour in the vegetable broth and bring it to a simmer. Stir in the miso paste and soy sauce. Mix well until everything dissolves. Gently add the cubed tofu into the broth. Let it simmer for an extra 5 to 7 minutes. This allows the tofu to soak up all the good flavors. In a different pot, cook the ramen noodles according to the package. Once done, drain them and set them aside. Before serving, stir in the baby spinach. Let it wilt for a moment, keeping its bright color. In deep bowls, add the cooked ramen noodles. Ladle the hot broth and tofu over the noodles. Top with chopped green onions and sprinkle sesame seeds. For extra heat, drizzle some chili oil on top. Serve this bowl of spicy miso ramen with tofu hot and enjoy every bite! When making spicy miso ramen, pick firm or extra-firm tofu. This type holds its shape well during cooking. Look for tofu that is fresh and has a good texture. If you press it, it will soak up more flavor. Press it between paper towels for about 15 minutes. This step helps remove excess moisture. To enhance the taste, use high-quality miso paste. Spicy miso adds a nice kick, but regular miso works too. Combine the miso with soy sauce and sesame oil for depth. Don’t forget to sauté garlic and ginger first. These two ingredients bring out rich flavors. Adjust the heat by adding chili oil. It can make your ramen even spicier. Serve your ramen in deep, wide bowls. This allows for a beautiful display of colors. Start with the noodles as a base, then add the broth. Top with vibrant greens like spinach and green onions. A sprinkle of sesame seeds adds a nice touch. For extra flair, you can add chili flakes on top for a pop of color and heat. These simple steps make your dish look as good as it tastes! {{image_2}} To make this dish vegetarian or vegan, swap the broth. Use a vegetable broth instead of chicken broth. You can also choose a miso paste that is vegan. Miso paste is usually made from soybeans, salt, and koji. Check the label to ensure it has no fish products. You can also add plant-based protein like tempeh or seitan instead of tofu. If you like heat, use spicy miso paste. It adds a nice kick to your ramen. If you prefer a milder flavor, go for regular miso paste. You can also adjust the amount of chili oil you add. Start with a small drizzle and taste before adding more. This way, you control the spice level to suit your taste buds. Feel free to get creative with your veggies. Broccoli, bok choy, or snap peas all work well. Just make sure to add them at the right time. Cook firmer vegetables like broccoli longer to soften them. Add delicate vegetables like spinach or bok choy near the end to keep them fresh. This way, you get a colorful and nutritious bowl of ramen. After enjoying your spicy miso ramen with tofu, let the leftovers cool down. Store them in an airtight container. You can keep them in the fridge for up to three days. Make sure to separate the broth and noodles if possible. This keeps the noodles from getting soggy. When you’re ready to eat again, heat the ramen on the stove. Pour the broth and noodles into a pot. Warm them on medium heat until hot, about five to seven minutes. If you like, add a splash of water to keep it from drying out. Stir gently to mix the flavors back together. You can also use the microwave for quick reheating. Just cover the bowl and heat in short bursts. If you want to save your ramen for later, you can freeze it. Place the cooled ramen in a freezer-safe container. Make sure to leave some space for expansion. It can last for up to three months in the freezer. When you want to eat it, thaw it overnight in the fridge. Reheat as described above for a tasty meal. I like to use spicy miso for a bold flavor. You can also choose white or red miso. Each type brings its unique taste. If you want less heat, stick to white miso. Yes, you can use instant ramen noodles. They cook quick and save time. Just follow the package instructions for the best results. Make sure to drain them well before adding them to the soup. To make this ramen gluten-free, use gluten-free ramen noodles. Also, check your soy sauce for gluten. You can use tamari instead. It has a similar taste without gluten. If you don’t have shiitake mushrooms, use button or cremini mushrooms. They add a nice texture and flavor. You can also try other types like oyster mushrooms for a fun twist. Absolutely! You can add more tofu or even some cooked chicken. For a plant-based option, try chickpeas or edamame. They boost protein and make your ramen even more filling. In this post, we covered key ingredients for a tasty dish, including optional elements. I detailed step-by-step instructions, from preparing tofu to serving it hot. I shared tips on choosing tofu and perfecting flavors, plus different variations to try. Lastly, I explained how to store leftovers and answered common questions. Always feel free to experiment with flavors and ingredients. This dish is flexible and fun. With the right approach, you can make it your own. Enjoy your cooking journey!$

Experience the bold flavors of Spicy Miso Ramen with Tofu that will warm your soul! This delicious recipe combines the heartiness of vegetable broth, spicy miso, and tender tofu. Learn how to create a perfect bowl filled with colorful veggies and chewy ramen in just 30 minutes. Ideal for a cozy night in! Click through now to explore the full recipe and add some spice to your meal planning. Enjoy a taste of comfort!

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Ingredients

4 cups vegetable broth

2 tablespoons miso paste (spicy or regular)

1 tablespoon soy sauce

1 teaspoon sesame oil

1 block firm tofu, drained and cubed

2 servings of ramen noodles

1 cup shiitake mushrooms, sliced

1 cup baby spinach

1 carrot, julienned

2 green onions, chopped

1 teaspoon grated ginger

2 cloves garlic, minced

Chili oil (optional, for extra heat)

Sesame seeds, for garnish

Instructions

Prep the Tofu: Start by pressing the tofu between paper towels to remove excess moisture. Cut it into cubes and set aside.

Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add grated ginger and minced garlic, stirring for about 30 seconds until fragrant.

Cook the Vegetables: Add the sliced shiitake mushrooms and julienned carrots to the pot. Sauté for about 3-4 minutes until they start to soften.

Add Broth and Miso: Pour in the vegetable broth and bring to a simmer. Once simmering, stir in the miso paste and soy sauce until fully dissolved.

Incorporate Tofu: Gently add the cubed tofu to the broth and simmer for an additional 5-7 minutes, allowing it to absorb the flavors.

Cook Ramen Noodles: In a separate pot, cook the ramen noodles according to package instructions. Drain and set aside.

Add Spinach: Stir the baby spinach into the broth just before serving, allowing it to wilt but stay vibrant in color.

Assemble: In bowls, layer the cooked ramen noodles and ladle the hot broth over them.

Garnish and Serve: Top with chopped green onions, sesame seeds, and a drizzle of chili oil for a spicy kick.

Prep Time, Total Time, Servings: 15 min | 30 min | 2 servings

- Presentation Tips: Serve in deep bowls with a sprinkle of sesame seeds and a few slices of green onion for color. Optionally, add a few chili flakes on top for an extra kick!