This vegetarian spicy miso ramen recipe features a deep, complex broth, plenty of vegetables and crispy tofu. Everyone will be asking for seconds, guaranteed!
If you love ramen as much as I do, you’ll love this delicious recipe. While it isn’t a recipe that comes together in 30 minutes, it doesn’t involve a lot of hands-on time. Once the broth is simmering away, there’s not much you need to do. It simmers away slowly, filling the entire house with a delicious, mouth watering aroma!
To make a good ramen broth you need to start with the right ingredients. I used ingredients like dried shiitake mushrooms, soy sauce and miso to lend the broth that deep, rich umami flavor. For the spicy part I decided to add some Sriracha sauce along with a Korean staple, Gochujang. You’ll be able to easily find all of these ingredients at all Asian stores and even most grocery stores these days. Once you sauté all the aromatics and add all the ingredients to the broth, it needs to simmer slowly for an hour so it develops all those beautiful flavors.
Crispy Tofu Tips
While the broth is simmering, you can work on the crispy tofu. I pressed the tofu for around 10 minutes to draw out the moisture. Next, slice the tofu into cubes and season with salt and pepper. Heat a little oil in a pan and fry for a few minutes on each side until crispy.
This vegetarian ramen recipe is also quite flexible. Add vegetables of your choice to the broth. Thinly sliced carrots, bell peppers and spinach work quite well. Want to make it vegan? Leave out the soft boiled eggs and keep everything else the same.
If you try this spicy miso ramen recipe, use #thelastcookierecipes and tag me on Instagram. Also, don’t forget to share your feedback here by leaving a comment and a rating here!
You might also like these soup recipes:
Spicy Miso Ramen Recipe
- 10 cups water
- 10 dried Shiitake mushrooms
- 1 large yellow onion
- 2 inch piece of ginger
- 6 garlic cloves
- 1 tbsp vegetable oil
- 1 1/2 tbsp soy sauce
- 1 tbsp white miso paste
- 2 tsp Gochujang
- 2 tsp Sriracha sauce
- 1 tsp toasted sesame oil
- 5 cloves
- 3 star anise
- 7-8 whole black peppercorns
- Salt and pepper to taste
- 7 oz extra firm tofu
- 1 tbsp vegetable oil
- salt and pepper taste
- 5 oz Ramen noodles cooked according to package instructions
- 4 soft boiled eggs
- 1 cup oyster mushrooms sliced
- 4 baby bok choy sliced
- 1/2 cup green onions chopped
- juice of half a lemon
- On medium high heat, add 1 tbsp vegetable oil to a large pot and heat.
- Add the onions, garlic and ginger and sauté for about 5 minutes until the onions have slightly browned.
- Add the vegetable broth, star anise, cloves, peppercorns and the dried shiitake mushrooms and mix. Next, add the soy sauce and miso and stir to combine.
- Once the broth has started simmering reduce to low heat, cover and allow to simmer for an hour.
- While you're waiting for the broth, place the tofu on a large plate, cover with a kitchen towel and place weight on top. Allow to rest for 10 to 15 minutes to remove all moisture.
- Slice the tofu in cubes and season with salt and pepper. Heat 1 tbsp vegetable oil in a large non stick pan. Pan fry the tofu for about 3 minutes per side until the tofu is crispy. Remove from the pan and set aside.
- After the broth has been simmering for an hour, remove from heat and strain the broth. Reserve the mushrooms and add them back to the broth.
- Place the broth on medium heat and add the sesame oil, Gochujang and Sriracha sauce.
- Add the oyster mushrooms and bok choy and cook just until the vegetables are slightly tender, about 2-3 minutes. Take off the heat. Add lemon juice and stir.
- To serve, divided the cooked ramen into four bowls. Ladle some of the broth into the bowls along with the vegetables and top with the tofu, soft boiled eggs, and green onions.