Tofu & Miso Mushroom Ramen

Ramen is one of my go to meals for a quick and easy meal. This one using crispy tofu is a firm favourite, full of spicy flavours . Add any veg you have available or your favourite.

Makes 2 servings 


  • 1 x 280g block drained tofu, sliced 
  • 100g chestnut mushrooms, sliced 
  • 150g baby corn 
  • 180g mangetout
  • 100g ready to eat beansprouts 
  • 2cm piece ginger, finely sliced 
  • 1 red chilli, sliced 
  • 3 tbsp miso paste 
  • 2 tbsp soy sauce 
  • 250g noodles 
  • 4 spring onions 
  • 2 tsp corn flour 
  • 2 tsp sesame oil 
  • 1 tbsp sesame seeds 


  1. Add the mushroom, miso, ginger, 1 tbsp soy sauce and 800ml of water to a large saucepan. Stir to mix in the miso and bring to a simmer. 
  2. Coat the tofu in the cornflour and remaining soy sauce 
  3. Add the oil to a frying pan over a medium to high heat. Place the tofu in the pan and cook for 3-4 minutes on each side 
  4. Add the corn, noodles and mangetout to the miso broth, continue to simmer for 3-4 minutes 
  5. Once crisp, add the tofu to the broth  with the spring onions, beansprouts, chilli and sesame seeds 

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