Veg Men Ramen / ベジラーメン Recipe
Vegetarian. For vegetarian miso ramen. Cabbage, bean sprout, corn, carrot, 2 pieces tofu fry, and sesame seeds.
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Ingredients
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Broth & Seasoning
Noodles & Tofu
Vegetables & Garnishes
Method
Broth & Seasoning
- 1
- 2
Build broth
Pour in 6 cups vegetable broth and bring to a gentle simmer. Reduce heat to low.
- 3
Finish miso base
In a small bowl, dissolve white miso paste with 2–3 tablespoons of the hot broth until smooth (to avoid clumps). Stir the miso slurry back into the pot. Add soy sauce, mirin, and sesame oil. Keep broth at a low simmer — do not boil vigorously after adding miso to preserve flavor and probiotics.
Noodles & Tofu
- 4
Prep and fry tofu
Press the firm tofu for 10–15 minutes between paper towels or a clean kitchen towel with a weight on top to remove excess water. Cut into 2 rectangular pieces (as described in the menu). Pat dry, lightly season with salt, and dust evenly with cornstarch. Heat 1–2 tsp neutral oil in a nonstick or cast-iron skillet over medium-high heat. Fry tofu pieces 3–4 minutes per side until golden and crisp. Remove to a paper towel-lined plate and keep warm. Optionally cut each piece in half crosswise for easier serving.
- 5
Cook noodles
Bring a separate pot of salted water to a boil. Cook ramen noodles according to package instructions until al dente (usually 2–4 minutes for fresh, 4–5 for dried). Drain and briefly rinse under hot water to remove excess starch and prevent sticking. Divide noodles between 2 bowls (this recipe makes 2 servings).
Vegetables & Garnishes
- 6
Blanch or gently cook vegetables
Add sliced cabbage and carrot to the simmering broth and cook 1–2 minutes until slightly tender but still bright. Add corn and bean sprouts and cook another 30–45 seconds — bean sprouts should remain crisp-tender. Taste the broth and adjust seasoning with a pinch of salt or an extra 1/2 tsp soy sauce if desired.
- 7
Assemble bowls
Ladle the hot miso broth and vegetables over the prepared noodles in each bowl, dividing evenly. Place one fried tofu piece on top of each bowl. Scatter green onions, toasted sesame seeds, and a small handful of extra bean sprouts or corn if desired. Finish with a drizzle of sesame oil or chili oil/shichimi togarashi to taste.
- 8
Serve
Serve immediately while hot. Encourage diners to break the tofu into the broth as they eat to absorb flavor. Leftover broth can be refrigerated for up to 3 days.