Miso Ramen Tofu Soup

What's in it

12 parts read from its 24 ingredient lines and its title.

Broth base

• Vegetable or mushroom “2¾ cups Vegetable stock”

Tare and seasoning

• Soy sauce (shoyu) “1 tablespoon Soy Sauce”
• Miso “2 tablespoons White Miso Paste”
• Gochujang “1 tablespoon Gochujang chili sauce”

Aroma oil

• Chili oil (rayu) “- - Chili Oil”
• Sesame oil “1 tablespoon Sesame Oil”

Noodles

• Instant noodles “8 oz Ramen Noodles”

Toppings

• Scallion or negi “- - Chopped Green Onions”
• Bok choy “1 head Bok Choy”
• Sesame seeds “- - Black sesame seeds”
• Tofu “14 oz Extra firm tofu”

How it is served

• Served in soup named in the title

Against the usual Miso

It has 2 of the 5 parts of the usual Miso ramen: miso and scallion or negi. Not on it: bean sprouts, sweet corn and butter.

Less usual for the style: gochujang (in 7% of Miso recipes) and tofu (in 13% of Miso recipes).

A broth seasoned with miso, usually over thick, curly noodles, with bean sprouts, ground pork, corn and butter as in Sapporo, where it began, or chashu and scallion.