Miso Ramen With Seared Tofu and Vegetables

Why You’ll Love This Recipe

• Deep miso–vegetable broth that’s cozy, savory, and weeknight-fast.
• Crispy-edged tofu and sautéed mushrooms add satisfying texture and umami.
• Flexible toppings: corn, spinach, scallions, nori, and an optional jammy egg.
• Approachable technique with exact times and temperatures for consistent results.

Grocery List

• Produce: Yellow onion, garlic, fresh ginger, cremini or shiitake mushrooms, baby spinach, scallions, corn kernels (or 2 ears fresh), nori sheet
• Dairy: Eggs (optional for soft-boiled topping)
• Pantry: Ramen noodles, vegetable broth (low-sodium), white miso, red miso, soy sauce, mirin, toasted sesame oil, neutral oil, cornstarch, toasted sesame seeds, kosher salt, black pepper, kombu sheet (optional)

Full Ingredients

Broth Base

• 1 tbsp neutral oil (canola, grapeseed, or avocado)
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 1 tbsp fresh ginger, finely minced
• 6 cups low-sodium vegetable broth
• 1 piece kombu (4×4 inches, optional)
• 2 tbsp white miso paste
• 1 tbsp red miso paste
• 1 tbsp soy sauce
• 1 tbsp mirin
• 1 tbsp toasted sesame oil

Seared Tofu

• 14 oz extra-firm tofu, drained and pressed 15 minutes
• 2 tsp soy sauce
• 1 tsp toasted sesame oil
• 1 tbsp cornstarch
• 1½ tbsp neutral oil (for searing)

Vegetables & Toppings

• 8 oz cremini or shiitake mushrooms, sliced
• 1 cup corn kernels (fresh or frozen, thawed)
• 4 packed cups baby spinach (about 4 oz)
• 4 scallions, thinly sliced
• 1 sheet nori, cut into thin strips
• 2 tsp toasted sesame seeds
• Kosher salt and freshly ground black pepper, to taste

Noodles & Optional Eggs

• 12 oz fresh ramen noodles (or 8 oz dried)
• 4 large eggs (optional)

Step-by-Step Instructions

Step 1: Prep tofu and vegetables

Pat the tofu dry, then wrap in a clean kitchen towel and press under a light weight for 15 minutes to remove excess moisture. Cut into 1-inch cubes. In a bowl, toss tofu with 2 tsp soy sauce and 1 tsp sesame oil, then sprinkle over 1 tbsp cornstarch and gently toss to coat. Prep the vegetables: slice mushrooms, dice the onion, mince garlic and ginger, slice scallions, and cut the nori into thin strips. Bring a large pot of water to a boil (212°F) for the noodles, and set up an ice bath if making eggs.

Step 2: Build a gentle miso–vegetable broth

In a medium pot over medium heat, warm 1 tbsp neutral oil until shimmering. Add onion, garlic, and ginger; cook, stirring, until translucent and fragrant, 4–5 minutes (do not brown). Pour in 6 cups vegetable broth and add the kombu if using. Bring to a gentle simmer and maintain at 180–190°F for 10 minutes to extract flavor. Do not boil.

Step 3: Finish the broth with a miso slurry

Remove the kombu (if used). Ladle 1 cup hot broth into a small bowl and whisk in 2 tbsp white miso and 1 tbsp red miso until smooth. Stir the miso slurry back into the pot along with 1 tbsp soy sauce, 1 tbsp mirin, and 1 tbsp toasted sesame oil. Keep the broth hot below a bare simmer (under 190°F) so the miso stays smooth and aromatic.

Step 4: Sear the tofu until crisp

Heat 1½ tbsp neutral oil in a large nonstick or cast-iron skillet over medium-high heat; the surface should be around 350–375°F if measured with an infrared thermometer. Add tofu in a single layer and cook 3–4 minutes per side until deeply golden and crisp. Transfer to a plate and lightly season with a pinch of salt.

Step 5: Sauté mushrooms and corn

In the same skillet, add 1 tsp neutral oil if the pan looks dry. Add sliced mushrooms and cook over medium-high heat, undisturbed for 2 minutes, then stir and continue 3–4 minutes until browned. Stir in the corn and cook 2–3 minutes until heated through and slightly charred. Season with a small pinch of salt and pepper.

Step 6: Cook noodles and wilt spinach

Salt the boiling water, add the ramen, and cook 2–3 minutes for fresh (or according to package for dried) until just tender but springy. Drain well. Meanwhile, add the baby spinach to the hot broth and let it wilt for 30–60 seconds.

Step 7: Optional soft-boiled eggs

Gently lower eggs into boiling water and cook exactly 6 minutes 30 seconds for jammy centers. Transfer to the ice bath for 5 minutes, then peel and halve.

Step 8: Assemble and garnish

Divide noodles among 4 warm bowls. Ladle over the hot miso–vegetable broth with wilted spinach. Top each bowl with seared tofu, sautéed mushrooms and corn. Garnish with scallions, nori strips, and toasted sesame seeds. Add a halved soft-boiled egg if using. Serve immediately.

Pro Tips

• Keep miso below a simmer. Temper with hot broth first, then hold the finished broth under 190°F to preserve its delicate flavor.
• Extra-crispy tofu comes from pressing, a light coating of cornstarch, and a properly preheated pan.
• Cook noodles last and keep them separate from leftover broth to prevent bloating or sogginess.
• Use a mix of white and red miso for depth: white for sweetness, red for robust, savory punch.
• Taste and adjust salt at the end. Miso and soy vary in salinity, so season after assembling.

Variations

• Spicy Miso: Stir in 1–2 tsp chili crisp or 1 tsp gochujang with the miso slurry.
• Veg Swap: Use bok choy or napa cabbage instead of spinach; add blanched bean sprouts for crunch.
• Vegan: Skip the egg and add extra tofu or marinated tempeh.

Storage & Make-Ahead

Refrigerate components separately for best texture: broth (4 days), cooked tofu and vegetables (3 days), noodles (2 days, tossed with a few drops of oil). Reheat broth to a gentle simmer, add vegetables and tofu to warm through, then add noodles to the bowl just before serving. Soft-boiled eggs keep, unpeeled, up to 3 days in the fridge.

Nutrition (per serving)

Approximate without egg: 450 calories; 16 g fat; 58 g carbohydrates; 22 g protein; 6 g fiber; 1200 mg sodium. Add about 70 calories and 6 g protein per soft-boiled egg.