Miso Ramen

This is both vegan (check your ramen to be sure) and fucking lovely. Serves one hungry person.

Serves 1
Prep time 10 minutes
Cook time 10 minutes



  • 150g silken tofu, drained cut into 3 slices
  • 2tbsp plain flour, well-seasoned with salt & pepper


  • 300ml vegetable stock & 300ml boiling water or 600ml veg stock from cube, made at half strength.
  • 1tbsp white miso paste
  • 2 scallions, chopped, whites and greens separated
  • 1 sheet wakame seaweed, cut into 2cm squares
  • 1 pack instant ramen


  • 50g Shiitake mushrooms, sliced
  • Beansprouts
  • Sweetcorn
  • Baby spinach


  1. Stick the flour on a plate, and season well with salt and pepper. Don’t skimp.
  2. Press the tofu between sheets of kitchen paper to extract excess liquid. Coat all sides in the seasoned flour.
  3. Fry over a medium heat for about 3 minutes a side, until golden brown and crunchy.
  4. Stick the stock and the water in a pan, bring to a boil, and mix in the miso paste. Reduce to a fast simmer.
  5. Add the scallion whites, mushrooms (if using), and wakame to the broth, stir, then add the noodles. Continue to simmer for 4 minutes.
  6. Serve in a large bowl. Top with the tofu and scallion greens, and beansprouts/baby spinach/sweetcorn if desired.

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