Gauss-Telegraph: Recipe of the month – Ramen with Tofu and Miso broth

Gauss-Telegraph: Recipe of the month – Ramen with Tofu and Miso broth

© Andrés Muñoz


  • 180 – 240 g Ramen noodles
  • 1 package of tofu
  • 2 tbsp white miso paste
  • 1 onion
  • 2 cloves of garlic (smashed)
  • Vegetable stock
  • Water
  • 1/2 cup fresh or dried shiitake mushrooms
  • Seaweed
  • Enoki mushrooms
  • Bok choy
  • Sesame oil
  • Olive oil
  • Salt
  • Pepper
  • Optional: Mirin

The amount of veggies can be determined to taste. You can also add other veggies like shredded carrots, cabbage, daikon radish, spinach…


  1. Cut the enoki mushrooms, bok choy and tofu into bite-sized pieces. Place them on a parchment-lined sheet pan with a bit of olive oil, salt and pepper and roast in the oven at 200 °C until the veggies are tender and the tofu is crispy.
  2. To make the broth, sauté the onion and the smashed garlic in a pot with some oil for around three minutes, until the onion is golden brown. Add the veggie stock, water, shiitake mushrooms and mirin to the pot.
  3. Let the broth simmer for around 20-25 minutes. Then add the miso and season with salt and pepper to taste. If the broth becomes too salty, you can add more water.
  4. Cook the ramen noodles in a pot of boiling water according to the instructions in the package. Once they’re done, drain the noodles and drizzle some sesame oil to prevent them from sticking.
  5. To assemble the noodle bowls, add cooked noodles to the bowl. Then, arrange the tofu and veggies on top. Afterwards, pour the miso broth with some shiitake mushrooms. 
  6. Garnish with seaweed and sesame seeds.