Miso Ramen Tofu Soup Ruchiskitchen

Ramen noodles add charm and extra delight to this soulful bowl of liquid heaven!

So, here comes a steamy hot bowl of goodness — Miso Ramen Tofu soup that takes 30 mins to prepare and is perfect for busy weeknights or weekend lunches. This delightful soup with a luring savory aroma will soon become a favorite dish of even the pickiest eaters at your home. So rest assured of its winsomeness. It consists of umami-rich ingredients like mushrooms, sesame oil, ginger-garlic, soy sauce, chili oil, miso paste, and a rich broth from green veggies.

Umami is a Japanese word that means savory, meaty flavors. It is also considered as the fifth of the basic tastes, sweet, salty, bitter, and sour. Besides flavors and textures, this soup also consists of Tofu and Ramen noodles, making it a completely satisfying meal. It is also a great source of proteins and amino acids and contains magnesium, potassium, copper, iron, calcium, and vitamin B1. Tofu comes in many forms: silken, soft, firm, and extra firm. Tofu typically tastes sweet with a slightly nutty flavor, but it can absorb other flavors wonderfully. Depending on how skillfully it is introduced to a recipe, it can transform into savory, sweet, crunchy, or soft.

Sesame oil — Used in this soup for flavor and health benefits. Ginger-garlic paste — This adds delectable savory notes to the Miso soup. Soy Sauce — Flavors the broth wonderfully with its strong umami taste that comes from fermentation. Miso paste — Added for flavor. I have used white Miso paste, which has a softer aroma and creates a delightful umami taste. You can use dark Miso paste too, but it may change the color of the soup. Vegetable stock — Forms the base of this delicious soup. Shiitake Mushrooms — These are the Asian mushrooms that give this soup a hearty and meaty texture. Shiitake mushrooms are available in supermarkets as dried or fresh mushrooms. These are known to lend the broth rich, layered flavors. Milk — Used here to neutralize the intense flavors in the soup. Bok Choy — This is a cabbage-like vitamin-packed vegetable added to the soup for its flavor and crunch. Scallions — Bring about an earthy flavor and add structure to the soup. Tofu — It is first coated in flour and then toasted to achieve a lovely crunch that perfectly compliments the creamy soup. Peanut Butter — It gives a rich and creamy texture to the soup when combined. It is used here to thicken the broth and add creaminess and taste to the soup. Sesame seeds — The black sesame seeds are used as toppings to the soup.

Save time — You can make the crispy tofu and the soup base in advance so that you can assemble everything just before serving. This way, you will be able to save time when serving. Gluten-free version — You can substitute soy sauce with Tamari and ramen noodles with gluten-free noodles for the gluten-intolerant diet. Prepping the Bok Choy — Bok Choy is slightly bitter in flavor. To get rid of its bitterness, sauté it in a skillet with a little ginger-garlic paste and oil until the Bok Choy greens are slightly wilted. You can then add it to the Miso Ramen Tofu soup. Precautions when adding Miso paste — Miso is healthy as it contains beneficial probiotics. Boiling may kill the good bacteria in it. Therefore, it is best to warm the miso soup over low heat. Better still, add it at the end of cooking to preserve its health benefits. Make healthier — You may customize the soup according to your preference by adding more veggies and proteins of your choice. It will add more health and taste to the already delicious soup. Storing the tofu — If you don’t plan to use the full brick of tofu, you can store the unused tofu in the fridge for about a week by keeping it soaked in water. However, change the water every couple of days to keep it fresh.