Spicy Miso Ramen by breadbakebeyond

Yarin Shachagi

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Spicy Miso Ramen

breadbakebeyond

2 servings

US

original

metric

Picture for Spicy Miso Ramen

2 servings

US

original

metric

Ingredients

6 cloves garlic, minced

1 teaspoon fresh ginger, minced

2 shallots, chopped

1 ½ tablespoons miso paste

4 cups chicken broth

Canola oil (for sautéing and frying)

7 ounces egg noodles

1 tablespoon dark soy sauce

2 teaspoons chili oil

¼ cup sweet corn (canned)

2 bok choy, halved

¼ cup green onions, chopped

4 slices of firm, high protein tofu

Toasted sesame seeds (for garnish)

Directions

Step 1

Sauté shallots in canola oil over medium-high heat for 3 minutes.

Step 2

Add minced garlic and ginger; continue sautéing for another minute.

Step 3

Stir in miso paste, then gradually add chicken broth. Mix well and bring to a boil.

Step 4

Pat tofu dry with a paper towel and fry in canola oil until golden on both sides.

Step 5

In a separate pan, sauté bok choy in canola oil for about 4 minutes per side (or to your preference).

Step 6

Cook noodles for about 3 minutes, or follow package instructions.

Step 7

Once the soup reduces slightly and the miso paste is fully incorporated, turn off the heat. Stir in dark soy sauce. Adjust flavors to taste.

Step 8

In a serving bowl, place noodles and pour soup over them. Arrange tofu, corn, and bok choy around the noodles.

Step 9

Drizzle with chili oil and garnish with green onions and toasted sesame seeds.

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