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Spicy Miso Ramen with Tofu and Mushrooms
Quick vegetarian spicy ramen with miso broth, mushrooms, and tofu in about 25 minutes.
Why this recipe works
A quick, warming vegetarian ramen built around miso broth, tofu, shiitake mushrooms, and greens. It’s ideal for weeknights, meal-prep, or when you want cozy noodles without meat.
- vegetarian ramen recipe
- miso ramen broth
- spicy ramen with gochujang
- mushroom tofu ramen
- quick weeknight dinner
- gluten-free ramen options
- weeknight noodle soup
- how to make miso soup ramen
Key takeaways
Fast vegetarian ramen with miso depth
Mushrooms and tofu for protein
Adjust spice with gochujang and chili flakes
Recipe guide
A quick, warming vegetarian ramen built around miso broth, tofu, shiitake mushrooms, and greens. It’s ideal for weeknights, meal-prep, or when you want cozy noodles without meat.
A cozy, spicy ramen you can finish in under 30 minutes.
- Fast vegetarian ramen with miso depth
- Mushrooms and tofu for protein
- Adjust spice with gochujang and chili flakes
Broth and seasoning
Simmer vegetable broth with miso, gochujang, soy sauce, and sesame oil. Keep at a gentle simmer so flavors meld without boiling the miso.
Mushrooms and tofu
Sauté garlic and ginger, brown shiitake in a hot skillet, then sear tofu until golden. Add to the broth to finish.
Noodles and finish
Cook ramen separately until just tender. Add spinach and corn to warm through, then combine with noodles in bowls. Top with scallions, lime, and chili flakes.
Ingredients
- 200 g ramen noodles
- 800 ml vegetable broth
- 2 tbsp white miso paste
- 1 tbsp gochujang (adjust to taste)
- 1 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic (minced)
- 1 tsp fresh ginger (grated)
- 150 g shiitake mushrooms (sliced)
- 150 g firm tofu (cubed)
- 100 g baby spinach
- 2 stalks scallions (sliced)
- 80 g sweet corn
- 1 lime (cut into wedges)
- 1 tsp chili flakes
Instructions
- Bring vegetable broth to a simmer in a medium pot.
- Whisk miso paste into a small bowl with a ladle of hot broth until smooth, then stir back into the pot.
- Stir in gochujang, soy sauce, and sesame oil; keep at a gentle simmer.
- Heat a skillet over medium-high heat and add a splash of oil.
- Sauté garlic and grated ginger 30 seconds until fragrant.
- Add sliced shiitake and cook 3–4 minutes until softened and lightly browned.
- Push mushrooms aside and sear cubed tofu until golden on all sides, 3–4 minutes.
- Add the cooked mushrooms and tofu to the simmering broth.
- In the meantime cook ramen noodles in a separate pot according to package directions until just tender, then drain.
- Add cooked noodles, baby spinach, and sweet corn to the broth and simmer 1–2 minutes until spinach wilts.
- Ladle soup into bowls and top with sliced scallions and a sprinkle of chili flakes.
- Serve with lime wedges and extra gochujang or soy sauce to taste.
FAQs
Can I use different mushrooms?
Yes—button or cremini work well, or a mix for more texture.
Can I make this gluten-free?
Use gluten-free ramen and tamari instead of soy sauce.
How spicy is this?
Gochujang and chili flakes control heat; reduce or skip for milder flavor.