Vegan Ramen with Miso-Glazed Tofu & Mushrooms

Ingredients

300g dried ramen noodles

300g firm tofu, sliced

Reserved cooked shiitake mushrooms from the broth

1 tablespoon avocado oil (or vegetable oil)

1 carrot, finely julienned

½ courgette, finely julienned

2 heads tatsoi (or baby pak choi), halved

The Broth

2 litres water

1 onion, roughly chopped

30g fresh ginger, roughly sliced or bashed

6 garlic cloves, lightly crushed

4 spring onions, roughly chopped

150g dried shiitake mushrooms

150g cooked yellow soybeans (or canned, drained)

The Seasoning

2 tablespoons white miso paste

2 tablespoons light soy sauce

Red Miso Glaze

½ tablespoon red miso paste

½ tablespoon maple syrup

½ tablespoon sesame oil

3–4 tablespoons hot broth

PREPARATION

COOKING

1. Place the water, onion, ginger, garlic, spring onions, dried shiitake mushrooms and soybeans into a large saucepan. Bring to the boil, then reduce to a gentle simmer and cook for 2 hours. Strain the broth, reserving the cooked shiitake mushrooms for later. Return the strained broth to the pan and stir in the white miso paste and light soy sauce until dissolved. Bring back to a gentle simmer.

2. Add the dried ramen noodles to the simmering broth and cook for 4–5 minutes, or according to the packet instructions.

3. Meanwhile, heat the avocado oil in a frying pan over a medium-high heat.

4. Sear the tofu slices until golden on both sides.

5. Add the reserved shiitake mushrooms to the pan.

6. Mix together the red miso paste, maple syrup, sesame oil and a few tablespoons of the hot broth to make a smooth glaze.

7. Pour the glaze over the tofu and mushrooms, cooking until it reduces and lightly caramelises.

8. Divide the cooked noodles between serving bowls.

9. Blanch the carrot in the hot broth for 30–60 seconds, then arrange over the noodles.

10. Blanch the courgette for 20–30 seconds, followed by the tatsoi until just wilted.

11. Arrange the vegetables around the noodles, then top with the glazed tofu and mushrooms.

12. Ladle the hot broth over everything and serve immediately.

School of Wok Tips

 Simmering the soybeans in the broth creates a naturally creamy texture that replaces the richness traditionally provided by pork bones.

 White miso adds a gentle savoury flavour to the broth, while red miso is better suited to glazes because it caramelises beautifully.

 Use a high-smoke-point oil such as avocado oil when searing tofu to achieve a crisp golden exterior.

 Blanch the vegetables individually so each retains its ideal texture and vibrant colour.

FAQs

Why simmer the broth for two hours?

The long simmer extracts flavour from the aromatics, shiitake mushrooms and soybeans, creating a rich, deeply savoury broth with a naturally creamy texture.

Can I use different vegetables?

Yes. Baby spinach, pak choi, bean sprouts, sweetcorn, bamboo shoots or edamame all make excellent additions.

Can I make the broth ahead of time?

Absolutely. The broth can be refrigerated for up to 3 days or frozen for up to 3 months.

Prepare the noodles and toppings fresh when you're ready to serve.