Miso Ramen With Marinated Tofu
A comforting, savory Japanese noodle soup featuring a rich miso-based broth and protein-packed pressed tofu marinated in ginger and soy.
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Ingredients
- 14 oz Firm tofu, pressed and cubed
- 3 tbsp Soy sauce
- 1 tbsp Fresh ginger, grated
- 6 cups Vegetable broth
- 4 tbsp Red or white miso paste
- 12 oz Ramen noodles (fresh or dried)
- 2 tbsp Sesame oil
- 2 heads Baby bok choy, halved
- 3 stalks Green onions, sliced
- 3 cloves Garlic, minced
- 1 tbsp Cornstarch
Instructions
- 1
Whisk together soy sauce, grated ginger, and 1 tablespoon of sesame oil; toss with tofu cubes and let marinate for 15 minutes.
- 2
Dust the marinated tofu with cornstarch and pan-fry in a skillet until golden brown and crispy on all sides, then set aside.
- 3
In a large pot, sauté minced garlic in the remaining sesame oil over medium heat until fragrant, about 1 minute.
- 4
Pour in the vegetable broth and bring to a gentle simmer; add the baby bok choy and cook for 3 minutes until tender-crisp.
- 5
In a small bowl, whisk the miso paste with a ladle of hot broth until smooth, then stir the mixture back into the main pot.
- 6
Cook the ramen noodles in a separate pot of boiling water according to package directions, then drain.
- 7
Divide the cooked noodles into four bowls and pour the hot miso broth and bok choy over them.
- 8
Top each bowl with the crispy marinated tofu and garnish with sliced green onions before serving.
Nutrition per Serving
420
Calories
18g
Protein
55g
Carbs
16g
Fat
4g
Fiber
5g
Sugar
1450mg
Sodium
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