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Crispy Tofu Miso Soup

Crispy Tofu Miso Soup Recipe
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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
  • 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

Find it online: https://dev.leibniz.uk/crispy-tofu-miso-soup/