Vegetarian Dairy Free Creamy Miso Ramen with Tofu

Total time50 min

Prep time20 min

Cook time30 min

Vegetarian Dairy Free Creamy Miso Ramen with Tofu

This bowl layers deep umami flavor in every component — golden seared tofu cubes glazed with tamari, a silky broth built from miso, tahini, and coconut milk simmered with fresh ginger, garlic, and a touch of gochujang for warmth. Springy ramen noodles soak up that rich, spiced broth, while a marinated soft-boiled egg halved on top adds that classic ramen-shop finish. Green onions, nori strips, and a scatter of sesame seeds bring texture and brightness to every spoonful, with chili oil for anyone who wants extra heat. It's the kind of bowl that feels like a restaurant treat but comes together easily in your own kitchen, and it's a satisfying, protein-packed option for a vegetarian dinner rotation. Serve it steaming hot, straight from the pot to the bowl, for the best slurp-worthy texture.

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Ingredients

4 servings

For the tofu

14 oz firm tofu, pressed and cut into ¾-inch cubes
Wo Chong Extra Firm Tofu - 14 Oz
Good & Gather Organic Water Drained Super-firm Tofu 14 oz
Wegmans Organic Extra Firm Tofu, 14 oz
True Goodness by Meijer Organic Firm Tofu - 14 oz
Franklin Farms Organic Pressed Firm Tofu, 14 oz
See all
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.

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