This Tahini Miso Ramen with Crispy Tofu is not your average ramen. Soom Tahini gets added into the broth, which adds a slight viscosity and wonderful depth that elevates this traditional dish. Topped with the crispiest oven-baked tofu, sautéed mushrooms, soft boiled eggs, cilantro, and chopped scallions, this tahini miso ramen will become your new go-to for better-than-takeout weeknight meals.
*Make this meal vegan by leaving out the eggs.
This recipe was developed by Molly Krebs of Spices in My DNA for Soom.
- Begin by making the crispy tofu. Preheat oven to 425F. Using a dish towel, press 1 14oz block extra firm tofu to remove water. Cut into 1/2″ – 3/4″ cubes. On a parchment-lined baking sheet, toss together tofu, 1 tbsp olive oil, and 1 tbsp soy sauce until coated. Add 1 tbsp cornstarch, ¼ tsp salt, and ¼ tsp pepper and toss once again until coated. Bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
- For the mushrooms, heat a medium nonstick skillet over medium-high heat. Add 2 tsp olive oil. Once hot, add 1 package of cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season to taste with salt and pepper.
- Heat a soup pot over medium-high heat. Add 2 tsp olive oil and 2 tsp toasted sesame oil. Once hot, add 2 minced cloves garlic and 1 tbsp freshly grated ginger and sauté for 30 seconds or until fragrant. Add 1 tbsp white miso paste and cook for 1 minute, stirring constantly.
- Add 5 cups vegetable broth, 1/4 cup Soom Tahini, and 1/2 tsp salt and whisk to combine. Raise heat to high and bring to a boil. Once boiling, add 2 packets ramen noodles and cook according to package directions. Once noodles are cooked, add 1 tsp toasted sesame oil, 2 tbsp soy sauce, and 2 tsp rice wine vinegar and stir. Add additional salt if desired.
- To serve, ladle ramen into bowls and top with crispy tofu, sautéed mushrooms, 2 soft boiled eggs, thinly sliced scallions, chopped cilantro, and sesame seeds.
Notes: To make soft boiled eggs, boil a pot of water (about 3-4 inches of water). Once boiling, reduce the heat to medium-high so the water reduces to a rapid simmer. Gently lower the eggs into the water one at a time using a spoon. Cook the eggs for 5 to 7 minutes, depending on how runny you like your yolks. I like mine at 6 minutes! This ramen is more “noodle-y” than “brothy”. If you like a lot of broth with your ramen, double the broth recipe!