Miso ramen with smoked tofu

Nut free
Peanut free
Gluten free
Wheat free
Sugar free
Making vegan ramen is easy. You start with dashi. They actually always do that in Japan. Dashi is the basic stock of your soup. You can also skip this, but you will miss out on some umami. Keep tasting and add extra tamari or miso if needed.
Dinner & lunchNoodle dish2 large bowls15 minutes preparation4 hours soaking

This is what you need

For the dashi:Shiitake koshin4 pcsKombu2 pcs
Water1 l
For the ramen:
Garlic2 cloves
Ginger2 cm
Shiro miso2 tbspTahini dark1 heaped tbspTamari2 tbsp
Smoked tofu200 g
Ramen brown rice2 portions
Bok choy4 stems
Spring onions2
Roasted sesame oilsplash


Cecilia - This Delicious Side 

Cecilia is a professional chef and lifestyle blogger. Food is her passion. She loves to discover the best European restaurants. On her blog she inspires with cool food photos and food videos.

This is how you make it

  1. Make the dashi at least 4 hours in advance. Put the shiitake, the kombu and the water in a pan. Refrigerate for 4-20 hours.
  2. Remove the soaked kombu from the pan and discard it.
  3. Slice the shiitake and keep aside.
  4. Squeeze the garlic. Grate the ginger. Add together with the miso, tahini and tamari to the dashi.
  5. Add the ramen noodles and slices of shiitake to the stock and cook for 3 minutes.
  6. Add the bok choy and the white part of the spring onions in the last 1-2 minutes. Turn off the heat.
  7. Divide the noodles into two deep bowls. Pour in the stock.
  8. Cut the tofu into thin slices. Smoked tofu is super tasty to eat right away. You can dip the slices in the soup, so that they are warm.
  9. Top the soup with the tofu, the rest of the spring onion, a dash of sesame oil and possibly some tamari.


  • Do you want to give the tofu extra flavour? Roll the slices in a layer of arrowrootand fry them in a lot of coconut oil in a frying pan until golden brown.