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Spicy Miso Ramen with Sriracha tofu

Spicy Miso Ramen with Sriracha Tofu

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine Japanese
Servings 2

Equipment

  • 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.

Ingredients
  

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

Instructions
 

Prepare the Tofu

  1. 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.
  2. 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.
  3. 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

  1. In a large pot, heat sesame oil over medium heat. Add garlic and ginger, sautéing until fragrant—about 1–2 minutes.
  2. 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.
  3. 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

  1. 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.
  2. 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

  1. 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.
  2. Sprinkle with sesame seeds and finish with a drizzle of chili oil for that final kick.