Description
Miso Ramen Bowl with Tofu and Spinach is a comforting, flavorful dish that captures the essence of cozy meals. With chewy ramen noodles submerged in a rich umami broth, paired with crispy tofu and vibrant spinach, this bowl is a delightful escape to Tokyo’s street food scene. Perfect for busy weeknights or a relaxing dinner with friends, this recipe promises warmth and satisfaction in every slurp.
Ingredients
Scale
- 4 cups vegetable broth
- 2 tablespoons white or red miso paste
- 7 oz firm tofu, cubed
- 2 cups fresh spinach
- 2 green onions, sliced
- 5 oz ramen noodles (fresh or dried)
- 2 cloves garlic, minced
- 1 inch ginger, grated
- 2 teaspoons low-sodium soy sauce
- 1 teaspoon sesame oil
- Chili oil (optional)
Instructions
- In a large pot, heat vegetable broth over medium heat. Add garlic and ginger; cook until fragrant (about 1 minute).
- Dissolve miso paste in a small bowl with a ladle of hot broth and return it to the pot.
- Cook ramen noodles according to package instructions in a separate pot; drain and set aside.
- Sauté cubed tofu in sesame oil until golden (about 5 minutes).
- Add spinach to the broth; stir until wilted (about 2 minutes).
- To serve, layer cooked noodles at the bottom of bowls, pour broth over them, top with tofu, and garnish with green onions and chili oil if desired.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main
- Method: Cooking
- Cuisine: Japanese
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 3g
- Sodium: 750mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 0mg