Miso ramen served in a bowl

Miso ramen

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(10 ratings)

Prep: 10 mins Cook: 15 mins


Serves 4

Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours – delicious

Nutrition and extra info

  • Dairy-free
  • Egg-free
  • Vegetarian
  • Vegan

Nutrition: Per serving

  • kcal383
  • fat7g
  • saturates1g
  • carbs57g
  • sugars5g
  • fibre4g
  • protein20g
  • salt5.2g
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  • 5 tbsp miso paste
  • 2 tbsp soy sauce
    Soy sauce

    Soy sauce

    soy sor-s

    An Asian condiment and ingredient that comes in a variety of of varieties ranging from light to…

  • 2½ cm piece ginger, grated



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 12 shiitake mushrooms
  • 225g smoked tofu, cut into 4 slices
  • 2 tbsp liquid aminos or tamari
  • 250g soba noodles
  • 16 ears baby corn
  • 1 tbsp vegetable oil
  • 8 baby pak choi
  • 200g ready-to-eat beansprouts (if they’re not labelled ready-to-eat, cook thoroughly until steaming hot throughout)


    been sp-rowts

    The two most common beansprouts are the green-capped mung bean

  • 2 red chillies, finely sliced on an angle
  • 2 spring onions, finely sliced on an angle
    Spring onions

    Spring onion

    sp-ring un-yun

    Also known as scallions or green onions, spring onions are in fact very young onions, harvested…

  • 4 tbsp crispy seaweed



    No matter what the shape or size, and whatever their colour,

  • 2 tbsp black sesame seeds
  • 1 tbsp sesame oil, to finish


  1. Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins. 

  2. Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.

  3. Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.

  4. Add the baby corn to the miso broth and cook for a further 4 mins.

  5. Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.

  6. As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.

  7. Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

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Comments, questions and tips

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13th Sep, 2019
I agree with the comment below saying this recipe is extremely salty/has a very high salt content. I bought a jar of miso recently and have been trying to use it up, but find several recipes on this website use it very heavy-handedly.
Cate the cook
29th Jun, 2019
I haven’t cooked this recipe yet, came across it whilst browsing for miso recipes, but am amazed at 5 tbsp of miso and a further 2 tbsp soy to serve 4 people. The sodium content must be through the roof - not to mention the expense of the miso. Is this a misprint and should be teaspoons?
Jessica Godwin
16th Jun, 2019
I've been a bit mean with a 3 star rating here, as my husband and I loved the result of this recipe. HOWEVER, with no less than 16 ingredients to gather together and some fiddly processes to go through 10 minutes of prep time seems pretty unrealistic to me. Lovely flavours, pie in the sky timings.
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