Vegan ramen with miso glazed tofu, shiitake mushrooms and veggies

Cook Time 40 minutes
Servings 2


Miso-glazed tofu

  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon maple syrup
  • 1 tablespoon miso paste (asian supermarket)
  • 1 tablespoon rice vinegar
  • 200 g tofu


  • 1 medium-sized onion
  • 2 cloves garlic
  • 1 piece ginger (1.5cm thick)
  • 2 tablespoons sesame oil
  • 1 tablespoon miso paste
  • 1 liter miso or vegetable broth
  • 1 tablespoon soy sauce

Other ingredients

  • 100 g ramen noodles (or soba or mie noodles)
  • 200 g fresh shiitake mushrooms
  • 1 medium sized carrot
  • 2 handfuls mung bean sprouts or other sprouts
  • 2 handfuls baby spinach
  • 2 handfuls sugar snap peas


  1. To make the tofu marinade mix all ingredients in a bowl. Cut tofu into cubes, coat with marinade and set aside.

  2. Chop the onions, mince the garlic and ginger.

  3. Heat up a pot with sesame oil and fry onion until transluscent. Add garlic and ginger and sauté for about 3 minutes, stirring frequently.

  4. Add the miso paste, cook for about a minute and then deglaze with the miso or vegetable broth. Let it simmer for around 15 minutes and add soy sauce to taste at the end. 

  5. In the mean time, prepare ramen noodles according to package instructions (you might only have to soak them in hot water!).

  6. Wash all vegetables. Cut shiitake mushrooms into stripes, and use a vegetable slicer to thinly slice the carrot.

  7. Drain the broth through a finely woven sieve into another pot to get rid of the onion, garlic and ginger pieces. If you want, you can cook the carrot slices, sugar snap peas and baby spinach for 3-5 minutes, or you can leave them raw and add them to the bowls later.

  8. Now, heat up a pan with sesame oil and fry the tofu and shiitake mushrooms. Flip tofu so it browns from all sides.

  9. Finally, divide ramen noodles into two bowls and add the broth. Top with tofu, shiitake mushrooms, sprouts and the rest of the veggies.