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Miso Mushroom Ramen with Tofu & Bok Choy

Miso Mushroom Ramen with Tofu & Bok Choy

A comforting and umami-rich ramen featuring a savory miso and mushroom broth, tender tofu cubes, fresh baby bok choy, and perfectly cooked ramen noodles. Garnished with scallions and sesame seeds for authentic Asian flavors and texture.

  • Total Time: 35 minutes
  • Yield: 4 servings 1x

Ingredients

Scale
  • 1 tablespoon sesame oil
  • 1 small onion, finely chopped
  • 3 cloves garlic, minced
  • 1 inch fresh ginger, grated
  • 8 oz (225 g) mixed mushrooms (shiitake, cremini, oyster), sliced
  • 4 cups vegetable broth
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce (or tamari for gluten-free)
  • 300 g fresh or dried ramen noodles
  • 1 block firm tofu, pressed and cubed
  • 2 heads baby bok choy, halved or chopped
  • Scallions, sliced, for garnish
  • Sesame seeds, for garnish

Instructions

  • Heat sesame oil in a large pot over medium heat. Add chopped onion and sauté until soft and translucent.
  • Add minced garlic and grated ginger; cook until fragrant, about 1 minute.
  • Add sliced mushrooms and cook, stirring occasionally, until they release moisture and begin to brown (~5-7 minutes).
  • Pour in vegetable broth and bring to a simmer. Stir in soy sauce.
  • In a small bowl, whisk miso paste with a ladle of warm broth until smooth, then stir the dissolved miso into the pot (this prevents lumps).
  • Add ramen noodles and cook according to package instructions until just tender.
  • Meanwhile, in a separate pan, lightly brown tofu cubes or add them directly to the soup to warm through.
  • Add baby bok choy in the last few minutes of cooking to wilt slightly but retain some crunch.
  • Divide soup into bowls. Top with tofu cubes, sliced scallions, and a sprinkle of sesame seeds. Serve immediately.

Notes

  • Press tofu well to remove excess moisture before cooking for better texture.
  • Use fresh ramen noodles for best texture, but dried works fine too.
  • For extra heat, add chili oil or sliced fresh chilies.
  • You can substitute baby bok choy with spinach or napa cabbage.
  • For vegan version, ensure miso paste and broth are free from animal products.
  • Author: Natalie
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: Japanese-inspired
  • Diet: Vegetarian

Nutrition

  • Serving Size: 1 bowl (approx. 1½ cups)
  • Calories: 280
  • Sugar: 3g
  • Sodium: 650mg
  • Fat: 12g
  • Saturated Fat: 1.5g
  • Unsaturated Fat: 10.5g
  • Trans Fat: 0g
  • Carbohydrates: 30g
  • Fiber: 4g
  • Protein: 15g
  • Cholesterol: 0mg

Keywords: miso ramen recipe, mushroom ramen, tofu soup, Asian soup, vegan ramen, easy miso soup, umami soup, gluten-free ramen