Basic Ramen and a simple Miso Soy Broth
This recipe includes a basic ramen recipe, as well as a miso broth you can eat afterwards. Also a nice tofu marinade for crunchy and juicy tofu.
Portionen / Serves: 2-3 persons
Zutaten / Ingredients
for a Miso Soy Broth
  • 1 small onion
  • 1 piece of ginger, minced (approx. 1 teaspoon full)
  • ~ 12g Miso paste
  • ½ l water
  • ½ l soy milk
for the Ramen
  • Mushrooms, whatever the heck you like most, e.g. king oyster mushrooms or enoki
  • Tofu (lightly covered in starch and fried)
  • some kimchi
  • mini pak choy
  • 1 boiled egg (omit to keep it vegan)
  • soba noodles
  • all the lovely ingredients you like the most - you're only limited by your imagination
for the tofu marinade
  • 1 piece of ginger, minced
  • 1 – 2 garlic cloves
  • 2 tbsp dark soy sauce
  • ~ 200ml water
  • ground pepper
Zubereitung / Instructions
Miso Soy Broth
  1. Mince the onion and ginger and sauté it in a pan with some heat resistant oil. Add the miso paste shortly after.
  2. Deglaze it with water and soy milk and let it simmer for a while.
  1. Slice your mushrooms into filets and fry them in a pan with oil until they are golden.
  2. Boil the egg (to taste), the pak choi (in salt water) and let it both cool down.
  3. Cook the soba noodles as described on the packaging.
  4. Slice the tofu into ~1cm thick slices and cover them in starch lightly. Like that they get a lovely crust but stay juicy on the inside.
  5. For the marinade mince a little piece of ginger, 2 garlic cloves and add them in a bowl with soy sauce, water and season it with some pepper.
  6. Fry the tofu from both side for 3-5 minutes until crisp and golden. Turn the heat down and add the marinade and let it simmer for some minutes.
Recipe by Purple Avocado at