Tofu & mushroom miso ramen bowls

This ramen is full of delicious flavors of miso, ginger, garlic, mushrooms, sesame, and more! Give your ramen noodles a makeover with the flavorful recipe for tofu and mushroom miso ramen bowls.

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Ramen noodles are taken to the next level by making your own miso-based vegetable broth and adding mushrooms, Napa cabbage, and crispy baked tofu. These ramen bowls are a huge hit with my family, even the kids. We all love slurping up the long noodles and enjoying the umami flavors of the broth and mushrooms.

I used tofu, mushrooms, and Napa cabbage to make these noodles a complete meal. I like the flavor combination with the miso, ginger, and garlic in the broth. Topped with green onions, sesame seeds, and a few radish slices gives a nice finishing touch of flavor and texture.

I've made this ramen with both Napa cabbage and bok choy. Both are delicious and work well in this recipe. I've also used finely shredded regular green cabbage because we often have this on hand.

I could honestly eat these bowls every week and I would not tire of them. They are so good! You can of course add other vegetables or proteins that you prefer. Carrot ribbons would work nicely in this dish. You can use shrimp or chicken if you don't want to use tofu.

We've been incorporating more vegetarian meals into our menu and this one is a hit with everyone. The kids love the long crinkly noodles (and the adults, too!) The tofu along with the deep flavors from the mushrooms and miso are so satisfying. 

Buy extra form tofu for this dish. Take it out from the container (being careful to not make a mess with the liquid) and place it on a plate that is lined with a couple of layers of paper towels. Then place a couple more layers of paper towels on top of the tofu. 

Top that with another plate and then something to hold it down like a can of beans. Let sit for about an hour to get out as much water as possible before cutting.

To make your tofu a little extra crispy you can toss it in a bowl with a tablespoon of cornstarch until well coated. Gently toss/stir it so the tofu doesn't break apart. Then roast the tofu according to the directions below.

Yield: 4-6 servings

Author: Amy Bartlett (Savory Moments)

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Tofu & Mushroom Miso Ramen Bowls

This ramen is full of delicious flavors of miso, ginger, garlic, mushrooms, sesame, and more! Give your ramen noodles a makeover with the flavorful recipe for tofu and mushroom miso ramen bowls.

Ingredients:

• 3 tablespoons olive oil, divided
• 14 oz. extra firm tofu, drained and cubed into bite-sized pieces (see notes)
• salt and freshly ground black pepper, to taste
• 6 oz. mushrooms (white button or shiitake are great), sliced
• 3 scallions, thinly sliced on the bias, greens and whites separated
• 1 tablespoon grated ginger root
• 1/3 cup white miso
• 1 tablespoon toasted sesame seeds, plus more for topping
• 4 cups vegetable broth, divided
• 3 cups lightly packed shredded Napa cabbage or bok choy
  
• 3 (3.5 oz) packages ramen noodles, spice pack discarded
• 2 teaspoons sesame oil
• thinly sliced radish, for garnish, optional

Instructions:

1. Preheat the oven to 425 degrees. Coat a large baking sheet with 2 tablespoons of olive oil. Place the tofu on the baking sheet in a single layer. Season with salt and pepper. Roast in the oven for 10 minutes, then flip the pieces using a thin metal spatula and roast another 8-10 minutes, until crispy.
2. In the meantime, place the ginger root, miso, 1 tablespoon of sesame seeds, and 1/4 cup vegetable broth in a food processor. Pulse until smooth, scraping down the sides as needed.
3. In a large soup pot, heat the remaining 1 tablespoon of olive oil over medium heat. Add the mushrooms with a pinch of salt and pepper. Cover the pot and let cook for about 5 minutes without disturbing. Lift the lid and stir. Add the white parts of the green onions. Cook until the mushrooms are golden.
4. Push the mushrooms and scallions to the side of the pan and add the miso mixture from the food processor to the center of the pot. Let cook, stirring frequently, for about 2 minutes. Then stir in the remaining vegetable broth to combine everything.
5. Add the Napa cabbage. Bring the mixture to a boil, reduce to a simmer, and let cook, covered, for about 10 minutes or until the cabbage is soft.
6. Prepare the ramen noodles cooking to package directions. Drain, return to their pot, and coat with the sesame oil.
7. Prepare each serving by placing desired amount of ramen noodles in the bottom of the bowl. Top with desired amount of broth and vegetables, tofu, reserved green onions, sesame seeds, and radish, if desired.

Notes:

I like to press my tofu for about an hour before cutting. To do this, place the tofu on a paper towel-lined plate. Top with another paper towel and plate. Put something heavy on top such as a can of vegetables. Put in the refrigerator for about one hour to remove as much liquid as possible.

 

I've made this recipe with two tablespoona of tahini in place of the sesame seeds and skipping the food processor part. This also works quite well and saves on extra time and dishes.

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