Crispy Tofu Miso Soup

Want to eat restaurant-style ramen at home in just 30 minutes of cooking time? Then this Crispy Tofu Miso Soup recipe is for you

Homemade Crispy Tofu Miso Soup is the perfect substitute for thick umami ramen you wish you were out in a restaurant eating. With a cooking time of 30 minutes or less (depending on noodle type), this recipe will become one of your favourites to visit again and again.

Miso soup base

White miso and soy add an instant punch of flavour and give this soup the depth and illusion of a long, slow-cooked stock.

Noodle types

There are plenty of choices when it comes to noodles because as well all know, the noodle makes the ramen. Choose thin chewy ramen noodles, thick Japanese udon noodles, or Korean sweet potato noodles, or as featured in this recipe, Thai rice noodles. The choice is yours.

Fried Tofu

Firm tofu has great texture and can be marinated or coated in flour as seen in this recipe and then fried in hot oil to form a crispy outside. In this soup, it adds a lovely crunch to complement the creamy egg and chewy noodles.

Crispy Tofu Miso Soup

Print Recipe

Delicious Crispy Tofu Miso Soup with rice noodles and a creamy egg. Perfect home substitute for ramen.

• Author: Flaevor
• Total Time: 30 minutes
• Yield: 2 1x
• Category: Vegetarian
• Cuisine: Ramen

Ingredients

Scale 1x2x3x

• 250g firm tofu, cut into 8 pieces
• Vegetable or sunflower oil for frying
• 2 tbsp soy sauce
• 1 large garlic clove, crushed
• 1 tbsp minced ginger
• 2 tbsp white miso
• 700ml light vegetable stock
• 4 chestnut mushroom, sliced thinly
• 100g rice noodles or other ramen noodles
• 2 eggs
• 1 spring onion, sliced fine

Instructions

1. Cook rice noodles according to packet instructions.
2. Heat a frying pan with oil and fry tofu on all sides until browned and crispy.
3. Boil eggs for 6 minutes exactly. Peel, cut in half and season with salt (see recipe notes in this post about the best way to boil a gooey egg).
4. In a separate soup pot, heat a little more oil and very gently fry garlic and ginger for 30 seconds. Add miso and chicken stock, then whisk until combined. Next, throw in sliced mushrooms and simmer for a couple of minutes.
5. Divide noodles between two bowls, pour over soup, place tofu and eggs on top and sprinkle with spring onion. If you have black sesame seeds these also make a nice garnish.

Notes

Make sure to really crisp up the tofu for a great textural element. For additional help, dip each tofu cube into soy sauce followed by cornflour or rice flour. Cornflour helps to form a very crispy coating when fried in hot oil.

If you have black sesame seeds these also make a nice garnish.

Keywords: crispy tofu miso soup, fried tofu miso soup, fried miso tofu, miso soup, tofu miso soup, vegetarian asian soup, japanese miso soup, tofu recipes, vegetarian ramen, ramen noodle soup, miso ramen

Where to source ingredients:

Miso paste can be found in most large supermarkets, Amazon or online at:

UK

• The Asian Cookshop

U.S

• Tokyo Central