This super easy SPICY MISO RAMEN is so delicious, you’ll forget about take out…You can easily substitute the tofu and mushrooms with other veggies of your choice – but they definitely add tons of texture and flavor to the ramen. This recipe is fool proof and made with simple and easy accessible ingredients, plus it’s gluten free & oil free..so yay!
What’s the best broth to use?
The main foundation of this ramen is the veggie broth – it’s SUPER important to use a very good, high quality broth. I’ve tried this recipe with so many different veggie broths, but it has ultimately taste the BEST with Organic Pacific Vegetable Broth. Let me just tell you, it’s the best damn broth I’ve gotten my hands on. I ALWAYS have at least 5 or 6 of these stocked up in my pantry. It’s the ONLY broth I trust and use in all my soups. You can find a 5 pack on Amazon too! (linked below).It’s organic and made up of only natural ingredients and it tastes SO flavorful – not overly salty or smell weird.
What can I use instead of mushrooms or tofu?
Anything really, I’ve made this recipe with bok choy instead of the mushrooms and it tasted just as great! I personally love the crisped up tofu in the soupy broth and soft noodles, that’s why I prefer those. Get creative, add any of your favorite veggies in the broth or on top of the ramen.
Is there any oil in making the tofu?
Nope 🙂 I NEVER fry my tofu (ew!). For this particular recipe, I just cubed them up (pressed them first of course) and tossed them in a frying pan with a dash of tamari until they were browned and crisp on the edges. You can also bake it in the oven and to get the perfect crispy crust. The key is to press the tofu before you cut, this helps get rid of all the excess moisture. You can either use a tofu press or place a heavy object on top of the tofu for 30-35 minutes. You also want to make sure you’re using nonstick parchment paper when you bake the tofu, it helps prevent the crust from being ripped off when you take it out.
What’s the best way to reheat ramen?
The best way to reheat this is to keep the broth and noodles separate from the mushrooms and tofu. If you keep them together and attempt to reheat, both the mushrooms and tofu will get soggy and that’s no fun. You can reheat the broth and noodles in a large pot and bring to a gentle simmer (be careful not to overcook the noodles). For the mushrooms, you can reheat on a nonstick frying pan and the tofu can be either be reheated in the oven for 10 minutes at 350º or on a nonstick frying pan as well.
- Make sure to remove the excess moisture from your tofu-this helps it crisp up and keep its shape.
- If using GF ramen noodles made from brown rice, make sure not to overcook – they get really soggy really fast. Always check the package instructions on timings.
- Taste the broth as you go – a lot of veggie broths are have different flavors. I used an oil free one that’s organic and it was perfect for me (linked below!).
- I like my food spicy, so adjust the spice accordingly. You can always add red chili flakes on top for an even spicier kick.
Other takeout recipes you’ll LOVE
EASY Spicy Miso Ramen
- 6 cups veggie broth
- 4 GF ramen noodle stacks-cooked
- 2 tbsp white miso paste
- 1/3 cup non dairy soy milk - unsweetened
- 1 tbsp tamari
- 1.5 tbsp red chili paste
- 1/2 tbsp coconut sugar
- 3 scallions (white & green)
- 2 cloves minced garlic
- 1-2 tsp grated ginger
- Sautéed mushrooms (Pref. Shiitake)
- Cubed tofu
Cook your ramen noodles according to package instructions
In a stock pot, add the white parts of the scallions and sauté for 1 minute, then add ginger and garlic and sauté until browned - use a little bit of water or broth to prevent burning or sticking.
Add in the veggie broth - Scoop out a little bit of broth and add to the miso paste, mix well until it becomes a thin paste, add to the broth and and mix (make sure there are no lumps). Add the soy milk, tamari, red chili paste, and coconut sugar - bring to a boil.
Add in the sautéed mushrooms and tofu - I just sautéed some mushrooms and cubed tofu in a frying pan with tamari until they browned. Let simmer for 3-4 minutes
Add in the cooked noodles and mix well.
Garnish with green scallions and enjoy. You can also top with more mushrooms, corn, bok choy, and other veggies of your choice.