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.

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!

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