Crispy Tofu & Mushroom Ramen with Miso Butter Broth
Ingredients
- 14 ouncesfirm tofu
- ·ramen noodles
- 8 ouncesshiitake mushrooms
- 4 cupsvegetable broth
- 3 tablespoonswhite miso paste
- 2 tablespoonsbutter
- 3 clovesgarlic
- 1 tablespoonginger (fresh)
- 1 tablespoonsoy sauce
- 2 tablespoonsolive oil
- 2scallion
- 1 teaspoonsesame oil
- ·salt
- ·black pepper
Prep
- 01
Mince 3 cloves garlic and grate 1 tablespoon fresh ginger.
- 02
Slice 8 ounces shiitake mushrooms.
- 03
Slice 2 scallions on the bias.
Method
- 01
Press the tofu between paper towels under a heavy weight (a cast-iron pan works) for 10 minutes to remove excess moisture.
- 02
Cut the tofu into 3/4-inch cubes. Heat 2 tablespoons olive oil in a large pot over medium-high heat. Working in batches, sear the tofu on all sides until golden and crispy, about 8 minutes total. Transfer to a plate.
- 03
In the same pot, add the broth and bring to a boil. Stir in the miso paste until dissolved (don't let it boil hard after adding miso). Stir in 2 tablespoons butter, 1 tablespoon soy sauce, and sesame oil.
- 04
Add the ramen noodles and cook according to package directions, usually 3-4 minutes.
- 05
Return the crispy tofu to the pot. Taste and adjust seasoning with salt and pepper. Ladle into bowls and top with scallion slices. Serve hot.
Spice Tips
For warmth, add a pinch of white pepper or a small shake of cayenne to the broth. A teaspoon of hot sauce (sriracha, gochujang) drizzled over each bowl adds gentle heat and depth. Fresh cilantro or a squeeze of lime juice brightens the finish.
Stir the minced garlic and sliced mushrooms into the broth in step 3 along with the miso, for a richer, earthier base. The crispy tofu contrasts beautifully against the silky broth.