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8 October, 2014

Miso Ramen with Tofu & Shiitake Mushrooms

Comments : 1 Posted in : Food, Recipes on by : Reema Tags: , , , , ,

I’m definitely starting to feel the October chill these days. And, as winter comes closer, I find myself longing for the warmth of delicious soups and curries over the refreshing salads I lived on over the summer.

A steaming bowl of Japanese ramen is what I fancied for dinner the other night and I certainly wasn’t going to find a Tokyo style ramen restaurant in my little corner of Surrey. Dried noodles in styrofoam bowls didn’t sound right to me either.

Luckily, I had most of the ingredients to create ramen magic in my kitchen cupboard waiting to be used. A quick visit to Korea Foods in New Malden for some miso and tofu was all I needed for a delicious ramen fix.

The result was this incredibly satisfying bowl of comfort. This definitely isn’t a traditional ramen recipe. But, it is instinctive, easy and delicious. Oh, and healthy too. Turned out so well that we did another round for dinner the next night! Yummy.


Miso Ramen with Tofu & Shiitake Mushrooms

Serves 2-3


Noodles (buckwheat/soba/udon) 170g

2 spring onions, finely chopped

2 garlic cloves, chopped

75g shitake mushrooms, thinly sliced

200g tofu, cubed

1 cube, chicken stock (I used Kallo Organic)

1 litre, water

2 tablespoons, kombu dashi (soup stock)

3 tablespoons, cooking sake

3 tablespoons, soy sauce

3 tablespoons, white miso

Sprinkle of Nori (dried seaweed) seasoning

Japanese chilli pepper powder (I used S&B brand)  & extra dashi liquid for additional seasoning.


1. Cook the onion and garlic in a tablespoon of oil for a minute. Then, add mushrooms and cook together for another couple of minutes.

2. Add water and then melt the chicken stock cube in to the soup.

3. Add dashi,cooking sake and soy sauce and bring to a boil.

4. Now, add the miso paste and mix well.

5. Take off heat and add in the cubed tofu along with a generous sprinkle of chopped up nori (dried seaweed).

6. Prepare noodles according to packet instructions, drain and serve in a bowl.

7. Drown the noodles in soup broth, tofu and mushrooms,  season with extra dashi and Japanese chilli pepper powder (highly recommended) and eat hot!





One thought on : Miso Ramen with Tofu & Shiitake Mushrooms

  • October 21, 2014 at 1:49 pm

    Oh wow – that looks so much better than anything ever served in styrofoam. Bet it was delicious! x

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