Tofu Ramen (with Crispy Tofu!)

What's in it

14 parts read from its 17 ingredient lines and its title.

Broth base

• Vegetable or mushroom “4 cups vegetable broth”
• Coconut milk “1/4 cup coconut milk”

Tare and seasoning

• Soy sauce (shoyu) “2 tablespoons soy sauce, divided”
• Miso “6 tablespoons white, light, or yellow miso paste, divided”
• Mirin “1 tablespoon mirin”

Aroma oil

• Sesame oil “2 tablespoons toasted sesame oil, divided”

Noodles

• Dried ramen noodles “8 ounces dry ramen noodles”
• Instant noodles “8 ounces dry ramen noodles”

Toppings

• Scallion or negi “3 green onions”
• Mushrooms (shiitake, enoki, shimeji) “8 ounces baby bella (cremini) mushrooms”
• Spinach “2 cups spinach leaves”
• Cabbage “1 cup Napa cabbage, thinly sliced”
• Sesame seeds “Sesame seeds, for garnish”
• Tofu “12 to 16 ounces extra-firm tofu”

Why it looks like Vegan

It names no style, but it has 3 of the 3 parts of the usual Vegan and vegetarian ramen: vegetable or mushroom, tofu and mushrooms (shiitake, enoki, shimeji).

Ramen with no meat or bones: a broth of kombu, mushrooms, vegetables or soy milk, with tofu, mushrooms and vegetables in place of chashu.