Miso Ramen Tofu Soup

Miso soup with crisp tofy, bok choy and ramen in a bowl

5 from 2 votes

Healthy and nutritious Miso Ramen Tofu Soup has everything it needs to claim for being a completely exquisite meal. It consists of rich broth packed with proteins from the vibrant green veggies and tofu. Ramen noodles add charm and extra delight to this soulful bowl of liquid heaven!

Prep: 15

Cook: 30

Total: 45

Course: Soups

Cuisine: Japanese

Servings:

Calories: 602kcal

Author: Ruchi

Ingredients

PREPARE TOFU

14 oz Extra firm tofu
1½ tablespoons Cornstarch
2 tablespoons Oil to cook Tofu

COOK BOK CHOY

1 head Bok Choy
½ teaspoon Ginger paste
½ teaspoon Garlic paste

SOUP BASE

1 tablespoon Sesame Oil
1 teaspoon Ginger paste
1 teaspoon Garlic paste
½ cup Scallions diced
1½ tablespoons Peanut Butter
1 tablespoon Red chili sauce
2¾ cups Vegetable stock
1 cup Milk
1 tablespoon Gochujang chili sauce
8 oz Sliced Shiitake Mushrooms de-stemmed and thinly sliced
1 tablespoon Soy Sauce
2 tablespoons White Miso Paste
- - Salt if needed
8 oz Ramen Noodles
¼ cup Corn Kernels

GARNISHES

- - Chopped Green Onions
- - Black sesame seeds
- - Chili Oil

Instructions

PREPARE TOFU

Unwrap the tofu from its package and drain the excess liquid. Wrap the block of tofu in between two kitchen paper towels.
Place a heavy object on top to drain any excess liquid. Allow the tofu to press for 15 minutes under this heavy object.
The extra liquid will drain away. After the rest time, unwrap the tofu block.
Slice the pressed tofu into cubes.
Add the chopped tofu to a large bowl and add cornstarch.
Toss to coat. Make sure every tofu piece is well coated in cornstarch.
Add oil to a large skillet. Add tofu pieces and cook on medium heat until crisp and slightly brown. It should take 5-6 minutes.
Once cooked, remove from heat and set aside.

COOK BOK CHOY

Heat oil in a pan. Add ginger-garlic paste and sauté for a few seconds.
Add the bok choy.
Cook ( for 2-3 minutes) until the greens are slightly wilted. When cooked, take the greens off the heat and transfer them to a clean plate. Set aside.

SOUP BASE

Add sesame oil to a heavy-bottomed wide pan. Add ginger-garlic paste and sauté for a few seconds.
Stir in peanut butter.
Mix it well until well blended.
Add chili sauce and mix again.
Pour in vegetable stock.
Add milk, and mix until blended.
Add shiitake mushrooms and mix. Cover the pan and cook the Miso soup over medium heat for about 5 minutes.
Once the soup comes to a boil, uncover the pan and add Gochujang chili sauce, soy sauce, and miso paste, and stir it well.
While the soup is simmering, add corn kernels. Taste the soup and season it if needed.
Add ramen noodles and mix. Take the soup off the heat as Ramen noodles cook fast.
Cover the pan, let the noodles become soft, and soak in all the flavors.

GARNISH

Finally, add green onions and mix.
Stir in fried tofu pieces and sautéed bok choy.
Drizzle more chili oil, if you like, and serve warm.

Notes

Frequently asked Questions

What is Gochujang?

Gochujang is a bright red, thick Korean chili sauce that is hot, sweet, spicy, and smoky in flavor. It is made with chili peppers, rice, fermented soybeans, and salt.

In Japanese and Korean cuisine, gochujang sauce is used as a flavoring agent for soups, stews, veggies, and salads. However, you may add any chili sauce of your liking.

What is Miso?

Miso paste is a kind of fermented soybean paste packed with nutrients and minerals. It is very spicy and highly salty and should be used in recipes with care.

Can I skip some ingredients?

I am afraid not. The spiciness of the soup is rendered by the Miso paste, a fermented soybean paste, and the peanut butter contributes to the creaminess of this savory soup.

Mushrooms and corn kernels add impressive looks besides a raised nutritional value. Not to forget the hearty Tofu and springy Ramen noodles that add a vital factor to the soup.

So, skipping any of the above ingredients will hamper the soup's flavor.

Can I store the leftover soup?

Yes, you can store the leftover soup, but with the tofu and noodles not added to it; otherwise, the noodles will absorb the flavors and moisture from the soup and turn the broth tasteless.

If you want to store the soup, keep the broth, tofu, and noodles in separate containers. Assemble: them all when you need to serve.

Can I freeze the soup?

I would not recommend freezing the soup because it will lose its delectability being thawed and reheated. It is best to consume when freshly prepared as it tastes best then.

Is the Miso Ramen Tofu Soup spicy?

This recipe is moderately spicy. However, the spiciness can be altered by adding or reducing the amount of gochujang sauce. You can start with a few teaspoons and increase their quantity as desired.

Nutrition