Looking for your favorite vegetarian ramen to make at home? This spicy miso vegan tofu ramen bowl is the BEST! A simple combination of ingredients creates a tasty spicy miso broth that’s topped with whole and nutritious vegetables and tofu.
Mix together the miso, sriracha, sesame oil, mirin, rice vinegar and sugar until it forms a thick paste. If desired, add some chili oil. Place the broth in a saucepan and set aside.
Spinach
Heat a large pot of water over medium high heat. Prepare an ice water bath.
When water boils, dump the bag of spinach and cook just to wilt the leaves. Then remove and plunge in ice water bath. Drain spinach and squeeze out excess water. Mix together with the soy sauce, mirin and sesame oil. Set aside.
Noodles
Cook the noodles according to the directions on the package. Drain well and set aside while you prep the mushrooms.
Mushrooms
Slice mushrooms. Heat sesame oil and olive oil in a large skillet or wok over medium high heat. When hot add garlic and cook for 30 seconds. Then add mushrooms and cook until sides are browned and mushrooms are softened. When ready, remove from the pan and set aside.
Tofu
Dip the tofu in cornstarch to coat both sides. Heat the coconut oil in a skillet over medium heat. When hot, add the tofu and cook for 3-4 minutes on each side until golden brown. Remove and allow to drain on a paper towel. Set aside.
Bowls
When almost ready to serve, begin heating the broth and stir the miso to dissolve it. Add noodles to the bowl followed by the broth. Then layer on the tofu, spinach, mushrooms and green onions. Sprinkle the tip with sesame seeds and drizzle with extra chili oil if desired.
Notes
Feel free to add toppings as you want but really less is more. I suggest sticking with 3-4 toppings at the most for your ramen bowl along with whatever garnishes you want to add.When swapping out toppings keep texture and color in mind. You want the dish to be visually appealing but also have a mix of textures. Be careful seasoning your ramen and be sure to taste before adding salt. Miso contains a lot of salt. I really suggest using low-sodium versions of any other sauces or broth you might be using so you have more control over the saltiness of your ramen. Ramen too salty? If it does taste a bit too salty to you even with the above adjustments, add more rice vinegar a teaspoon at a time to help reduce the saltiness. For a more flavorful broth, make a homemade vegetable stock and add a few dried shiitake mushrooms. They have an intense umami flavor that will give it a much richer flavor.Don't cook the noodles too long. Just to al dente so they keep some bite. They will cook more once added to the ramen soup.