Miso Ramen with Crispy Tofu and Spinach
A comforting miso ramen inspired by Japanese home cooking, featuring crispy pan-seared tofu, rich umami broth, wilted spinach, and springy noodles. This cozy lunch or dinner balances texture, depth of flavor, and a fresh finish with an acid micro-wake from a citrus drizzle.
- Prep Time: 15 min
- Cook Time: 15 min
Servings:
2 servings
(originally 4 servings)Ingredients(scaled)
- 100 g ramen noodles
- 7 oz firm tofu, pressed and cubed
- ½ tbsp neutral oil
- 1 cups vegetable broth
- 1 tbsp white miso paste
- ½ tbsp soy sauce
- ½ tsp rice vinegar
- 1 cups fresh spinach
- ½ garlic clove, minced
- ½ tsp grated ginger
- ½ cup sliced mushrooms (optional)
- ½ green onion, sliced
- ¼ tsp sesame oil
- ½ tsp sesame seeds
- ¼ lemon, zest or juice (for finish)
Instructions
- Cook noodles in a pot of boiling water 2 minutes less than package; drain and rinse briefly.
- Pan-fry tofu in oil over medium-high heat 3–4 minutes per side until golden and crisp; remove from pan.
- In the same pan, sauté garlic, ginger, and mushrooms 2 minutes until fragrant.
- Add broth, miso, soy, and rice vinegar; simmer 4 minutes to blend flavors.
- Toss spinach in broth just until wilted, 1 minute; return tofu to pot to rewarm.
- Divide noodles into bowls, ladle broth with tofu and greens, finish with green onion, sesame oil, seeds, and lemon zest/juice.
Chef’s Pro Tips
- Press tofu for 20 minutes to maximize crispiness.
- Finish with a squeeze of lemon for bright contrast.
- Add a dash of chili oil if you like heat.
Serving Suggestions
Serve with steamed bok choy or quick pickled vegetables on the side for a complete plate.
Storage Instructions
Store leftovers in an airtight container in the fridge for up to 2 days. Reheat gently and add a splash of broth if needed.
Nutritional Estimates
Per serving · 2 servings total
| calories | 420 |
|---|---|
| protein | 23 |
| carbs | 44 |
| fat | 14 |
| fiber | 5 |
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