Miso Ramen with Tofu
Mushroom-kombu broth, miso paste, seared tofu, corn and scallion.
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Whisk miso with a splash of hot broth BEFORE adding it to the pot. Dropping miso straight into hot broth = lumpy paste blobs you'll never break up.
Ingredients
Everything below makes 4 servings.
- 14 ozextra-firm tofupressed 15 min, cubed 1-inch
- 8 cupswater
- 1 piecekombu5x5-inch piece
- 6dried shiitake mushrooms
- 5 tbspwhite miso paste
- 2 tbspsoy sauce
- 1 inchfresh gingergrated
- 3garlic clovesgrated
- 14 ozramen noodles
- 1 cupfrozen corn
- 4scallionsthinly sliced
- 2nori sheetscut into quarters
- 1 tbspsesame oil
- 1 tspchili oiloptional finishing drizzle
In the app these rescale to however many people you're feeding.
Nutrition
Per serving, as written.
- 540calories
- 22gprotein
- 78gcarbs
- 16gfat
Swaps move these numbers. A different protein or base changes them.
Instructions
Knife work first, then the stove. Nothing below asks you to chop while something burns.
- Press tofu 15 min between paper towels under a heavy pan.
- Wipe kombu with damp cloth - never rinse.
- Cube tofu, slice scallions, grate ginger and garlic.
Mushroom-kombu broth
Combine water, kombu, dried shiitakes in large pot. Bring to bare simmer (not boil) and hold 20 min - kombu and mushrooms steep. Remove kombu; lift shiitakes out, slice them, return slices to pot.
20 min · hands offSear tofu
Heat sesame oil in skillet over medium-high. Add cubed tofu, sear 2 min per side (4 sides) until golden. Season lightly with a splash of soy sauce off heat.
8 min · hands onBuild tare
In a small bowl whisk miso, ginger, garlic, remaining soy sauce, and remaining sesame oil. Set aside - you'll temper this with hot broth at the end.
2 min · hands onCook noodles
Boil noodles in a separate pot per package (2-4 min for fresh). Drain. Don't rinse.
4 min · hands onWarm corn
Drop frozen corn into the hot broth for the last 2 min, just to warm through.
2 min · hands onTemper miso and serve
Turn heat OFF. Whisk a ladle of hot broth into the miso tare until smooth, then stir back into the pot. Pile noodles in bowls, ladle broth over, top with seared tofu, corn, scallions, nori. Drizzle chili oil if using.
3 min · hands onMake it yours
Every swap here is one Maui already knows how to make, including what it does to the timing.
Tempeh wants a 1-min steam first to tame bitterness, then sear.
Cook rice noodles per package (~3 min). Saves about 2 minutes.
Follow package - usually similar timing.
Rice noodles also work. Verify gluten-free - some misos are made with barley.
What keeps
Broth and tofu and corn keep 4 days. Cook noodles fresh per bowl.
Stir miso paste in off-heat each serving - never reboil miso.
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