Miso Noodle Bowl with Crispy Tofu & Shiitake
Photo: joannawielgosz / Pixabay
A deeply savoury, ramen-style bowl built on a kombu and shiitake broth enriched with miso, filled with buckwheat noodles, golden sesame tofu, pak choi, wakame and fresh red chilli.
Servings
Ingredients
Nutrition
Per serving
Steps
Make the broth
Put the water, and dried in a large pot and let them soak for 20 minutes. Heat over medium-low until small bubbles appear, then remove the . Simmer the gently for 15-20 minutes until soft and plump; this broth is called .
- 1.5 litres water
- 10g
- 20g dried
✅ Done when: shiitake are soft and plump, broth smells fragrant
Prepare the mushrooms
Lift out the with a slotted spoon, slice them and discard the tough stalks. Keep the broth warm over low heat while you continue.
- 20g cooked
✅ Done when: shiitake sliced, stalks removed
Crisp the tofu
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Season the broth
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Cook the noodles and greens
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Assemble
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Make the broth
Put the water, and dried in a large pot and let them soak for 20 minutes. Heat over medium-low until small bubbles appear, then remove the . Simmer the gently for 15-20 minutes until soft and plump; this broth is called .
- 1.5 litres water
- 10g
- 20g dried
✅ Done when: shiitake are soft and plump, broth smells fragrant
Prepare the mushrooms
Lift out the with a slotted spoon, slice them and discard the tough stalks. Keep the broth warm over low heat while you continue.
- 20g cooked
✅ Done when: shiitake sliced, stalks removed
Crisp the tofu
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Season the broth
This step is part of Foodie Premium. Subscribe to unlock the full method, cooking mode and every recipe in the library.
Cook the noodles and greens
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Assemble
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The Story Behind the Dish
Japan's Buddhist temple cuisine, shōjin ryōri, has made meat-free broths for centuries, replacing fish-based dashi with kombu seaweed and dried shiitake mushrooms. Miso, a fermented soybean paste, has seasoned Japanese food for well over a thousand years.
Miso ramen itself was born in Sapporo, Hokkaido, in the 1950s, and quickly spread across Japan. This bowl combines the two traditions: a temple-style vegan dashi with the rich, warming miso of a Sapporo noodle soup.
⭐ Why It's Famous
Kombu and shiitake deliver so much savoury depth that the broth needs no meat or fish at all — a perfect showcase for plant-based umami.
💡 Fun Fact
In 1908 the Japanese chemist Kikunae Ikeda identified umami — the 'fifth taste' — while studying the glutamate in kombu dashi.
Japan
43.06°N, 141.35°E
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