30 Minute Miso Ramen with Crispy Tofu and Soft Boiled Eggs

So good, but a lot of work.

Yummy! 😍

Its yummy. Forgot to take a before picture :-( sorri

My boyfriend said I'm "his little Ramen chef" and "it smells like a real Ramen shop in here" while it was cooking haha so yes it was delicious. It did taste like real ramens.

yum. makes a lot. would leave out either pb or miso next time as the combination is too umami.

I have made it, and it was delicious! Personally, I didn't use the peanuts butter. I recommend marinating the slice of tofu in a bit of soy sauce before covering with panko. I added chopped fresh green chilli in the oil with the garlic and the ginger along with white rice wine. I used udon thick noodles (made by my self in 30 min). Best meal I've had in the last month.

Loved this recipe. My family loved this recipe. The only thing I would do differently is to pan saute the tofu. Which is a personal preference. I like tofu crunchy on the outside. Baked was crunchy but more dried out. Will make again!!

I didn't bother with the carrots or the mushrooms but added chicken instead and added white rice wine to the broth and it come out absoutly perfect ❤️

Used frozen spinach and grilled sweet Chilli tofu .

I didn't like how it turned out but I think was our fault. We messed up the tofu and undercooked the eggs. Also not a fan of the peanut butter flavour so will omit that next time. I think tofu would be nicer with panko breadcrumbs, will do that next time. We added teriyaki sauce as a glaze which improved it though. Would prefer some spice added as well. Instructions were in a weird order so wasted time waiting for the tofu and eggs when already made the broth.

Used a fried egg instead, sriracha crispy air fried tofu, jalapeno, bean sprouts and sriracha and lime! Yum

Molto buona

The noodles tasted amazing, even my brother liked them "better than pot noodle". I messed up with the tofu. I couldn't find corn starch so substituted with whole wheat flour, the tofu soaked up too much, and it was hard to get an even coating. I used an egg cooker for eggs. I'll definitely make it again. Unless you leave out the tofu, will take more than 30 mins.

10/10 came out perfectly. Recommend dark miso

It would likely be helpful to slice up the tofu once it's crispy before adding it to the ramen - trying to cut through it while eating can get messy 🐸

Might be my fault but it did not turn out as expected

Read through the recipe once first then figure out your time management. It takes longer than 30 minutes with prep work like pressing tofu. I would suggest having a second pair of hands. Flavors were really nice if a bit too salty- I used veggie broth and added curry paste. Not sure what the peanut butter added. Maybe next time I will try without to see if there is a difference. I had sesame almond tofu I wanted to try and it worked perfectly for this. I will definitely add chili next time. Overcooked the eggs but 🤷

Delicious! I added curry paste to the soy sauce and corn starch to flavor the tofu.

Get thick ramen noodles. Regular top ramen noodles will get soggy quickly.

Tofu was pretty good, not great. Everything else was very good! Added some spicy curry to the veggie mix, I do recommend. Did not do the eggs this time but sounds good. .

I just wanted to post a review on tofu part real quick. From my experience (born and raised in Japan), step 7 is the key to the crispy tofu. You do not wanna skip this if you want them to become crispy. My tofu came out super crispy!

Tofu did not get even remotely crispy. The broth turned out pretty good though.

Used udon noodles instead of the dry ones and skipped the mushrooms. 3 OXO vegetable stock cubes and 2 sachets of the miso paste. Very tasty, easily competes the restaurant ones. will make it again definitely. My picky husband liked it a lot.

We will absolutely make this again! This recipe is fun to make with a spouse!

My tofu didn’t hold its shape and egg wasn’t cooked quite enough but it tasted absolutely delicious. I topped with cashews and chilli sauce. Great recipe, would highly recommend.

Very good. Tofu was a little iffy. Not bad, but definitely not like you would think.

I realised to late that we didn’t have eggs :( with soft boiled eggs it would have been lovely. Added chilli for some spice. We all enjoyed it!

Great recipe, cosy dish for the cold weather. Skipped the tofu and added a a breaded chicken breast, as well as some carrot shavings on the side. Used 3 chicken stock cubes in this one though would like to try a different stock or even a mixture.

not restaurant quality but definitely easy and delicious for at home

Just a bit too salty, but I didn't add any extra salt.

Used soy sauce instead of muso paste and pasta instead of noodles. Also added some bacon because I'm not really a fan of tofu. Came out really well. Would do it again.

Wish it had some spice to it. I added a couple of different types of mushrooms because I just love them. I think this recipe begs to add all kinds of various odds and ends it's a great base soup for certain. Instead of kale I grated cabbage and sautéed it a bit to soften it first. Honestly because I forgot to buy kale🙃. So this recipe is very forgiving. I made a bar and let my daughters add whatever they wanted to their ramen (crab, tofu, pork, egg, etc) good for keeping everyone happy and killing off leftovers. It Def took me longer than 30 minutes with grating carrots and pressing tofu? It wasn't terrible though.

Didn't add the Tofu, but still amazing!

Next time I won't include the tofu, but the flavor was amazing! Peanut butter is a nice touch!

Excellent recipe. I made mine spicy and added several vegetables and it was just amazing.

We subbed Udon for the packaged Raman. Needs a bit of warmth and maybe a bit more peanut butter, but otherwise very good.