← All recipes

🍲 Quick Vegan Miso Ramen with Tofu

525 kcal · 30 min · 4 servings

Ingredients

• garlic cloves 2 pcs.
• ginger, fresh 20 g
• pepper mix 1 pcs.
• spring onions 0.5 bunch
• Pak Choi 2 pcs.
• mushrooms, brown 250 g
• tofu, plain 400 g
• cornstarch 2 tbsp
• Mie noodles 200 g
• sesame oil 6 tbsp
• miso paste, white 2 tbsp
• vegetable broth 1 L
• soy sauce 8 tbsp
• agave syrup 1 tbsp
• sesame, white 1 tbsp

Instructions

1. 1. Peel the garlic and ginger and chop them finely.
2. 2. Halve the chili peppers, remove the stem and seeds, and chop them finely.
3. 3. Wash the spring onions, shake them dry, and cut off the root ends.
4. 4. Cut the white and green parts of the spring onions separately into fine rings.
5. 5. Wash the pak choi, shake it dry, and slice off the hard base thinly.
6. 6. Halve the pak choi.
7. 7. Clean the mushrooms if necessary with a kitchen towel and slice them.
8. 8. Crumble the tofu roughly with your hands.
9. 9. Mix the tofu in a bowl with 2 tablespoons of cornstarch, half of the chopped garlic, and half of the chopped ginger.
10. 10. Pour about 1 liter of boiling water over the noodles in a bowl.
11. 11. Cook the mie noodles for about 4 minutes in the hot water.
12. 12. Then drain the noodles in a sieve.
13. 13. Heat 2 tablespoons of sesame oil in a pot over medium heat.
14. 14. Fry the remaining garlic, remaining ginger, chili peppers, and white parts of the spring onions in it for approx. 2 minutes.
15. 15. Add the miso paste and fry it briefly.
16. 16. Deglaze the mixture with vegetable broth.
17. 17. Let the vegan miso ramen broth simmer on low heat for approx. 5 minutes.
18. 18. Then season the broth with soy sauce.
19. 19. Heat 2 tablespoons of sesame oil in a frying pan over high heat.
20. 20. Fry the pak choi and mushrooms in it for approx. 5 minutes.
21. 21. Deglaze the vegetables with 2 tablespoons of soy sauce.
22. 22. Remove the pak choi and mushrooms from the pan.
23. 23. Reheat the pan with 2 tablespoons of sesame oil over high heat.
24. 24. Fry the tofu in it for approx. 5 minutes until golden brown.
25. 25. Deglaze the tofu with 4 tablespoons of soy sauce and 1 tablespoon of agave syrup.
26. 26. Finally, season the tofu to taste.
27. 27. Divide the mie noodles into bowls for serving.
28. 28. Pour the miso broth over the noodles.
29. 29. Distribute the pak choi, mushrooms, and tofu onto the bowls.
30. 30. Garnish the quick miso ramen with sesame seeds and the green parts of the spring onions.

Nutrition per serving

• kcal: 525
• Protein: 23 g · Fett/Fat: 25 g · Carbs: 58 g