Japanese fusion and savory tomato with our Miso Tomato Ramen recipe!
Check out our Spicy Miso Tomato Ramen Recipe made with Hakubaku Authentic Japanese Ramen will hit the spot! It’s absolutely possible to make great ramen at home and this healthy recipe gives you the savory and umami your tastebuds need. Made from fresh tomatoes and tofu with a hit of Nori and a great Miso soup base.
Spicy Miso Tomato Ramen Recipe is simple to make and great when you use fresh ingredients and traditional Japanese ramen noodles.
If you like it spicy, just add a little red pepper or Sriracha to taste at the end. Miso tomato ramen recipe is very light and a great lunch or light dinner when you just don’t want to cook.
Tip: If you want to skip all the straining and peeling- just purchase a can of peeled tomatoes.
Spicy Miso Tomato Ramen
Ingredients
- ¼ cup water
3 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sugar
1 sheet nori, torn into pieces
2 ounces firm tofu cut into 3 equal pieces
4 ounces shitake mushrooms sliced - For the Ramen – 2 packs of noodles BUY NOW>
3 tomatoes, diced (or 1 can of crushed tomato)
1 ½ cups water
1 tablespoon gochujang (or chili paste)
⅛ teaspoon sugar
1 tblsp Miso paste
Directions
- In a small pot combine the water, soy sauce, rice vinegar, sugar, and nori and bring to a boil while stirring frequently. Remove from heat and pour half of the sauce over the tofu slices and let marinate while cooking the rest of the ingredients.
- Bring the sauce back to a simmer and add the shitake. Cook while stirring for about 5 minutes until the mushrooms are tender. Remove from heat and set aside until ready to use.
- Over a bowl with a fine-mesh strainer add the tomatoes one scoop at a time and press the tomatoes in the strainer until all of the juices have been pressed through and you are left with just the skins and seeds. Discard the skins and seeds and continue with the rest of the tomatoes. (you can also use a can of crushed tomatoes instead)
- In a small pot add the water, tomato juice, sugar, and gochujang and bring to a boil. Add the miso paste and stir to combine. Drop in the noodles and cook for about 2 minutes. Remove from heat.
- Pour the soup into a bowl and add the shitake, tofu slices, and nori on top. Drizzle with sesame oil. Enjoy!
Toppings Optional:
- 4 soy sauce eggs / hard-cooked eggs (sliced into half lengthwise)
- Nori
- Sesame Oil
ENJOY!
