Ramen Recipe – Teriyaki tofu miso ramen

Teriyaki tofu miso ramen – Ramen, meaning “pulled noodles”, is a Japannese-style noodle soup added with wheat or egg noodles served in a very rich broth. Meat, such as sliced pork is often added, along with green shallots, and even a soft-boiled egg. Ramen flavours have evolved as the dish has grown in popularity. On thisartikels, we will share the ramen recipe: Teriyaki tofu miso ramen Ramen recipe Teriyaki tofu miso ramen 20 minutes is all you need to be sitting down to this quick and easy Asian ramen. Full of flavour, teriyaki tofu and noodles will keep dinner simple.

About Teriyaki tofu miso ramen

0:10 Prep 0:10 Cook 4 Servings Capable cooks


  • 5 cups Massel vegetable liquid stock
  • 2 tablespoons soy sauce
  • 1 tablespoon mirin
  • 180g dried ramen noodles (see notes)
  • 1 red capsicum, thinly sliced
  • 125g green beans, trimmed, cut diagonally into 4cm lengths
  • 2 tablespoons white miso paste (see notes)
  • 200g teriyaki tofu, cut into 2cm cubes
  • 100g enoki mushrooms
  • 4 soft-boiled eggs, peeled, halved
  • 125g can corn kernels, drained
  • 2 tablespoons shredded pickled ginger
  • 2 green onions, thinly sliced diagonally
  • Shredded nori (optional), to serve


This recipe Contains gluten , peanuts , tree nuts , fish and shellfish.


  • Step 1
    Place stock, soy, mirin and 2 cups water in a large saucepan over medium-high heat. Bring to the boil. Add noodles. Boil, partially covered, for 2 minutes. Add capsicum and beans. Boil, partially covered, for 2 to 3 minutes or until noodles and vegetables are tender.
  • Step 2
    Ladle 1 cup of the soup into a bowl. Whisk in miso paste. Stir miso mixture into soup. Cook for 1 minute or until just heated through.
  • Step 3
    Using tongs, divide noodles and vegetables among serving bowls. Top with tofu and mushrooms. Ladle over hot soup. Serve topped with egg, corn, pickled ginger, green onion and nori, if using.
Your family love it, right? Do Not forget to share this recipes to your friends and colleague. And bookmark us in your browser.
See you later, as always happy cooking.

Leave a Reply

Your email address will not be published. Required fields are marked *