Miso ramen soup with mushrooms, vegetables and crispy tofu

  • Preparation 35 min
  • Cooking 30 min
  • Servings 4
  • Freezing I do not suggest


Ingredients for the broth

  • 250g ramen noodles
  • 2 large French shallots, finely chopped
  • 3 garlic cloves, finely chopped
  • 2 tablespoons grated fresh ginger
  • 250g shiitake mushrooms, sliced
  • 2 tablespoons canola oil
  • 8 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 1/2 teaspoon grilled sesame oil
  • Salt and pepper from the mil

Ingredients for the rest

  • 454g FIRM organic tofu, diced
  • 2 tablespoons olive oil
  • 1 tablespoon sesame seeds + a little for serving
  • 1/2 tablespoon paprika
  • 1 big carrot, peeled and cut in julienne
  • 8 baby bok choy, cut in half lengthwise
  • 2 green onions, finely sliced
  • 200g bean sprouts
  • Salt and pepper from the mill



  • In a large saucepan filled with boiling water, cook the noodles as mentioned on the package. Pour into a colander, rinse with cold water and drain. Set aside.
  • In the same large saucepan over medium heat, add the shallots, garlic, ginger, mushrooms and canola oil. Season with salt and pepper and sti. Cook for 5 minutes, stirring.
  • Add broth, water, soy sauce, miso paste and sesame oil. Whisk to dilute the miso.
  • Bring to a boil, reduce to low heat and simmer for 10 minutes. Keep very hot.
  • In a large bowl, add the tofu, olive oil, sesame seeds, paprika and season with salt and pepper. Toss to coat.
  • In a large skillet over medium high heat, add the mixture and sauté for 8 to 10 minutes, stirring often, until tofu is crisp. Remove with a perforated spoon to drain the oil and set aside on a plate.
  • Fit the bowls. Divide the broth in the bowls followed by the noodles. Fill with bok choy, carrot julienne, tofu, bean sprouts and green onions and garnish with sesame seeds to taste!