There’s something deeply comforting about a hot, steamy bowl of spicy miso ramen—it’s like wrapping yourself in a spicy, savory blanket. This version, starring crispy sriracha tofu, is bold, crave-worthy, and totally plant-based without sacrificing that classic umami punch. Whether you’re fighting off a cold or just in the mood for a cozy homemade soup recipe, this spicy noodle soup will warm your soul and wake up your taste buds. It’s a fusion of Japanese ramen tradition with the fiery flair of modern spicy soup recipes. If you're a fan of asian soup recipes or looking to branch out from your usual spicy chicken soup go-to, you're in for a treat.
Spicy Miso Ramen with Sriracha Tofu
Prep Time 15 minutes mins
Cook Time 30 minutes mins
Total Time 45 minutes mins
Course Main Course
Cuisine Japanese
Large Pot or Dutch Oven Essential for making the broth. If you don’t have one, a deep saucepan works fine.
Frying pan or skillet To crisp the tofu to golden perfection. A non-stick pan helps but is not necessary.
Tofu press or heavy books You need to press the tofu to get rid of excess water. If you don’t have a press, wrap it in paper towels and place something heavy on top.
Fine mesh strainer Optional, for straining solids from the broth if you like a clearer consistency.
Ramen bowls Deep bowls help hold all the delicious toppings and broth without spillage.
Tongs or Chopsticks Handy for tossing tofu and serving noodles cleanly.
For the Broth
- 1 tablespoon sesame oil
- 4 cloves garlic minced
- 1 tablespoon fresh ginger grated
- 2 tablespoons white miso paste
- 1 tablespoon gochujang Korean chili paste
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 teaspoon sriracha add more if you like it spicier
- 4 cups low-sodium vegetable broth
- 1 cup water
- 1 tablespoon nutritional yeast optional for extra umami
For the Sriracha Tofu
- 1 block 14 oz extra-firm tofu, pressed and cubed
- 1 tablespoon cornstarch
- 1 tablespoon neutral oil like canola or grapeseed
- 2 tablespoons soy sauce
- 1 tablespoon sriracha
- 1 teaspoon maple syrup
- 1 teaspoon garlic powder
For the Noodles & Toppings
- 2 packs ramen noodles discard flavor packets
- 1/2 cup corn kernels frozen or fresh
- 1 cup baby spinach
- 1/2 cup sliced shiitake or oyster mushrooms
- 1 scallion thinly sliced
- 1 soft-boiled egg optional for vegetarians
- Toasted sesame seeds and chili oil for garnish
Prepare the Tofu
Start by pressing your tofu for at least 15 minutes to remove excess water. Once pressed, cut into bite-sized cubes and toss with cornstarch. This gives the tofu a light, crispy coating when cooked.
Heat oil in a skillet over medium heat. Add the tofu and let it cook undisturbed for a few minutes on each side until golden brown.
In a small bowl, mix soy sauce, sriracha, maple syrup, and garlic powder. Pour this over the tofu and stir-fry for another 2–3 minutes until the sauce thickens and glazes each cube. Set aside.
Build the Broth
In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant—about 1–2 minutes.
Stir in the miso paste and gochujang, letting them dissolve into the oil and aromatics. Pour in the soy sauce, rice vinegar, sriracha, vegetable broth, water, and nutritional yeast if using. Stir to combine.
Bring the broth to a boil, then lower the heat and let it simmer gently for 15–20 minutes. Taste and adjust the seasoning. If it’s too salty, add more water; if it needs more heat, add extra sriracha or a pinch of chili flakes.
Cook the Noodles and Veggies
While the broth is simmering, cook your ramen noodles according to the package instructions. Drain and rinse briefly under warm water to remove extra starch.
Toss the mushrooms into the simmering broth and cook for 3–4 minutes until tender. Add corn and spinach in the last minute to just heat through without losing their color and texture.
Assemble the Bowls
Divide the noodles between two deep bowls. Pour the spicy miso broth and veggies over the noodles. Top with crispy sriracha tofu, sliced scallions, and optional soft-boiled egg.
Sprinkle with sesame seeds and finish with a drizzle of chili oil for that final kick.
Pairings
The rich umami and spicy tang of this ramen pairs beautifully with lighter, crisp side dishes or beverages that contrast the heat:
- Cucumber sesame salad – A refreshing, crunchy counterpart to balance the spice.
- Kimchi – If you love fermentation, a scoop of kimchi can add a complex, spicy-sour punch.
- Chilled green tea or light lager – Helps cool the palate between fiery spoonfuls.
- Pickled daikon or carrots – Adds a sweet-sour crunch that complements the broth’s intensity.
If you want to double down on the comfort factor, serve this alongside mini dumplings or spring rolls to make it a full Asian noodle soup experience.
FAQs
1. Can I use chicken instead of tofu?
Yes, if you’re not vegetarian or vegan, grilled chicken thighs or shredded rotisserie chicken work beautifully here. You can even spice them with the same sriracha marinade used for the tofu. It then becomes an incredible spicy chicken soup with a ramen twist.
2. Which type of miso should I use?
White miso (shiro miso) is the mildest and sweetest, making it ideal for this recipe. Red miso is more fermented and pungent—use it if you prefer a deeper flavor. Yellow miso works too, but adjust the amount to balance saltiness.
3. Is this soup good for colds?
Absolutely. This is one of those spicy soup recipes for colds that actually works. The heat from sriracha and ginger helps clear sinuses, while the warm broth and garlic provide soothing, immune-boosting benefits. Consider it the spicy soup version of a cozy cure.
4. Can I make this gluten-free?
Yes, just use gluten-free tamari instead of soy sauce, and rice ramen or buckwheat soba noodles instead of wheat-based ramen. Always double-check miso paste labels for wheat content too.
5. How do I store leftovers?
Store the broth and noodles separately for best results. The noodles can get soggy if they sit in the broth too long. Tofu will keep well for up to 3 days in an airtight container. Reheat on the stove for better texture and flavor.
