Miso Ramen with Pea Shoots, Corn & Tofu

Slurp-Worthy Simplicity: Miso Ramen with Greens & Tofu

Ingredients (2 servings):

  • 6 oz ramen noodles (rice noodles for gluten-free)

  • 4 cups vegetable broth

  • 2 tbsp white miso paste

  • 1 tbsp tamari or soy sauce

  • 1 tsp toasted sesame oil

  • 1 tsp grated ginger

  • 1 clove garlic, minced

  • ½ cup firm tofu, cubed and pan-seared or air-fried

  • ½ cup sweet corn kernels (fresh or frozen)

  • ½ tomato, sliced into wedges

  • ¼ cup pea shoot microgreens

  • 2 tbsp fresh cilantro

  • 1 sheet nori, torn into pieces

  • 1 tsp toasted sesame seeds

Instructions:

  • Prepare broth: In a saucepan, heat sesame oil and sauté garlic and ginger for 1–2 minutes. Add vegetable broth and bring to a simmer.

  • Add miso & tamari: Remove a bit of broth and dissolve miso paste in it, then stir it back into the pot. Add tamari and adjust salt to taste. Simmer gently.

  • Cook noodles: In a separate pot, cook noodles according to package instructions. Drain and rinse.

  • Assemble the bowl: Place noodles in bowls. Ladle miso broth over them. Top with tofu cubes, corn, tomato wedge, cilantro, and nori.

  • Finish with microgreens: Add fresh pea shoot microgreens and a sprinkle of sesame seeds right before serving.

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