Garlic Ramen Miso

Garlic Ramen Miso


Serves 2


3 C water

2 C vegetable broth

3 Tbsp Red Miso by Cold Mountain

2 Tbsp ground sesame seeds

2 shallot, minced

4 cloves of garlic, minced

1 Tbsp vegetable oil

2 tsp ginger, minced

1 Tbsp. rice wine vinegar

2 Tbsp soy sauce

1 tsp sugar

1 tsp salt

½ tsp white pepper

Crispy Tofu

12 oz pack House Foods extra firm tofu

1 Tbsp soy sauce

2 tsp honey

2 tsp vegetable oil


Buck choy

Green onion

Micro salad golden pea shoots (optional)

Toasted garlic slices

Beech mushrooms


2 Annie Chun’s Millet & Brown Rice ramen cakes

(or use regular ramen)


  • For the miso, add oil to a medium size pot and sauté shallots for about a minute followed by ginger and garlic for another minute, then add remaining contents and set to high heat until boiling. Let simmer for 15-20 minutes.
  • For the crispy tofu, slice tofu into thin strips along the shorter side. In a plate, marinate with honey soy sauce and oil, place on a hot non-stick pan and cook until sides are golden-brown and caramelized, repeat with the other side.
  • Prep veggies, optional to lightly cook buck choy before placing in ramen. Be sure to cook the beech mushrooms either in your miso soup or in a different pot with a little water.
  • For the ramen, follow instructions on your pack.
  • Heat your miso soup until boiling again, then remove from heat. Place your ramen in a bowl, add miso, veggies, and garnish with green onion, toasted garlic, sesame seeds and red chili flakes. Enjoy!


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