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Miso Ramen

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 Miso Ramen
Recipe for the week of October 20-24, 2025 Please Note: Ingredients and recipes are subject to change due to product availability and teacher's discretion.
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 bowls
Ingredients
For the Broth
  • 2 tablespoons butter
  • 1 shallot minced
  • 4 garlic cloves minced
  • 1/2 inch ginger peeled and minced
  • 6 Button Mushrooms sliced
  • 1 tablespoon mirin
  • 6 cups vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons tahini
  • 2 tablespoons white miso paste
For the Tofu
  • 2 garlic cloves minced
  • 1 teaspoon five-spice powder
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons vegetable oil divided
  • 1 tablespoon rice vinegar
  • 1 package extra-firm tofu sliced
For the Ramen
  • 12 ounces dried ramen noodles
  • 2 sheets nori torn into pieces
  • 1 bunch baby bok choy chopped
  • 1/2 bunch green onions sliced
Course Main Dish
Cuisine Japanese
Prep Time 10 minutes
Cook Time 20 minutes
Servings
4 bowls
Ingredients
For the Broth
  • 2 tablespoons butter
  • 1 shallot minced
  • 4 garlic cloves minced
  • 1/2 inch ginger peeled and minced
  • 6 Button Mushrooms sliced
  • 1 tablespoon mirin
  • 6 cups vegetable broth
  • 3 tablespoons soy sauce
  • 2 tablespoons tahini
  • 2 tablespoons white miso paste
For the Tofu
  • 2 garlic cloves minced
  • 1 teaspoon five-spice powder
  • 2 tablespoons brown sugar
  • 1 tablespoon soy sauce
  • 1 tablespoon hoisin sauce
  • 2 tablespoons vegetable oil divided
  • 1 tablespoon rice vinegar
  • 1 package extra-firm tofu sliced
For the Ramen
  • 12 ounces dried ramen noodles
  • 2 sheets nori torn into pieces
  • 1 bunch baby bok choy chopped
  • 1/2 bunch green onions sliced
Instructions
For the Broth
  1. In a medium pot, melt the butter over medium heat.
  2. Add the shallot, garlic, ginger, and mushrooms, and cook, stirring occasionally, until softened, about five minutes.
  3. Add the mirin and let it cook for a few seconds. Pour in the broth and soy sauce, raise heat to high, and bring to a boil. As soon as the broth boils, reduce heat and simmer gently for a few minutes, while you prepare the topping. Off the heat, whisk in the tahini and miso.
For the Tofu
  1. In a shallow bowl, whisk together the garlic, five spice powder, brown sugar, soy sauce, hoisin sauce, half the oil, and the rice vinegar.
  2. Dry the tofu slices as well as possible by pressing lightly with your hands between paper towels.
  3. Add tofu slices to the bowl and turn to coat top and bottom of all slices completely with marinade. Let sit for 10 minutes.
  4. In a nonstick pan, heat the remaining oil over medium-high.
  5. Add the tofu slices in a single layer and cook undisturbed until beginning to char on the underside, then flip and do the same for the other side.
For the Ramen
  1. Bring a medium pot of water to a rolling boil. Cook noodles and bok choy until soft, about 5 minutes.
  2. Ladle about 1 ½ cups broth into bowls.
  3. Add a serving of noodles to each bowl, gently stirring them in the broth to prevent sticking and arranging them nicely in the base of the bowl.
  4. Layer each bowl with tofu, nori, and green onions.