Dairy Free Creamy Miso Ramen with Tofu
Rich, soul-warming ramen doesn't need a drop of cream or butter to taste deeply indulgent — and this bowl is proof. The secret is a broth built on white miso paste, tahini, and full-fat coconut milk, which together create that silky, almost creamy texture you'd expect from a restaurant bowl, entirely without dairy. Gochujang, fresh ginger, and garlic layer in heat and depth, while a splash of rice vinegar keeps everything bright and balanced. The tofu gets pressed, pan-seared in sesame oil, and hit with a tamari glaze until it's golden and a little crispy at the edges — the kind of protein that makes you forget you ever wanted meat. Soft-boiled eggs marinated in tamari and mirin add a savory, jammy richness that takes the whole bowl to another level. Finished with nori strips, green onions, and optional chili oil, each of the four servings looks and tastes like something you'd wait in line for. This is the kind of weeknight project that's absolutely worth every step.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp sesame oil
- 1 tbsp tamari
For the broth
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp gochujang
- 3 tbsp white miso paste
- 2 tbsp tahini
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tbsp tamari
- 1 tsp rice vinegar
For the noodles
- 10 oz ramen noodles
For the soft-boiled eggs
- 4 large eggs
- 2 tbsp tamari
- 2 tbsp mirin
- ¼ cup water
For serving
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
- 1 tsp sesame seeds (optional)
- 1 tsp chili oil (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let sit for 5 minutes. Peel the eggs and place them in a small bowl. Stir together the 2 tbsp tamari, mirin, and 1/4 cup water and pour over the peeled eggs. Set aside to marinate while you prepare the rest of the dish.
- 2
Pat the pressed tofu cubes dry with paper towels. Heat 2 tbsp sesame oil in a 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 3 minutes, until golden on the second side. Drizzle with 1 tbsp tamari, toss to coat, and cook for 30 seconds more until the tamari is absorbed. Transfer to a plate and set aside.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!