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Miso Ramen Bowl With Tellicherry Black Pepper Tofu [Vegan]

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What do you do if you're craving something that is rich and bursts with umami? Make this ramen bowl!
The combination of miso, dried shiitakes and a tiny amount of soy milk does the trick. The addition of Tellicherry black pepper tofu gives it another kick. Perfectly balanced with miso-glazed bok choy and lightly sautéed, delicate shimeij mushrooms, this ramen will have you wanting more even before you've slurped up your last noodle.

Miso Ramen Bowl With Tellicherry Black Pepper Tofu [Vegan]

This Recipe is :

High Carb Vegan Vegan



  • 4 cloves of garlic, crushed
  • 1/2 medium onion, roughly chopped
  • 2 small chilies, finely chopped
  • 3 ounces dried shiitakes, chopped
  • 4 cups vegetable broth
  • 2 tablespoons white miso paste
  • Soy sauce or tamari to taste
  • 1/2 cup unsweetened soy milk
  • Toasted sesame oil
  • Freshly ground Tellicherry pepper

Tofu Marinade:

  • 7 ounces firm tofu, cubed
  • 2 chilies, finely chopped
  • 2 garlic cloves, finely chopped
  • Thumb-sized piece of ginger, finely chopped
  • 1 tablespoon sweet soy sauce
  • 2 tablespoon tamari
  • 1 teaspoon sugar
  • Generous amount of Tellicherry pepper
  • Spring onions, finely chopped


  • 5.3 ounces ramen noodles


  • 3.5 ounces shimeji mushrooms, lightly sautéed
  • Spring onions
  • Bok choy, rubbed with miso paste and lightly sautéed
  • Sliced green chili
  • Julienned carrots (optional)
  • Seaweed (nori) squares (optional)


  1. To make the broth, bring 1 tablespoon sesame oil to a medium heat and cook the garlic, onion and chilies in it until fragrant. Add the dried shiitakes and stock and bring to a simmer. Lower a fine mesh sieve into the pot and dissolve the miso paste into the broth through it, by gently pushing it tough with a spoon. Let the soup simmer for 25 minutes, then add the soy milk and season with soy sauce to taste.
  2. To make the tofu, combine all the ingredients for the marinade and let stand in the fridge for 20 minutes. Then place the tofu cubes on a baking sheet and roast at 374°F for 20 minutes, turning them halfway.
  3. Cook the ramen noodles to package instructions (do not use the flavoring).
  4. To serve, place the noodles in a bowl, ladle the broth over it and arrange shimeji mushrooms, spring onions, sautéed bok choy and the tofu (and the carrots and the nori squares).





Food photographer, stylist, and professional chef in the making. Celebrating natural foods and the healthy deliciousness that comes with it. From Estonia, traveling the world. Follow along at AnettVelsberg.com.



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16 comments on “Miso Ramen Bowl With Tellicherry Black Pepper Tofu [Vegan]”

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Genevieve Rojas
1 Years Ago

Michael Souza

Dave Ferreira
1 Years Ago

Julie Filus Ferreira Dawn Sellars Skoczylas

David Hopper
1 Years Ago

Hannah Hopper

Sian Brown
1 Years Ago

That looks delicious!

Alex Major
1 Years Ago

This i would love to try. Looks good and is healthier for me. :-)

Warten Auf Godot
1 Years Ago

miss some psy shrooms

Erin Soorenko
1 Years Ago

Carlisle Wilkinson

Jessica Bernstein
1 Years Ago

Dream plate

Just cows
1 Years Ago


Candy Yamamoto
1 Years Ago

this is an excellent book on the subject. take a look inside here. http://www.amazon.com/s/ref=nb_sb_ss_c_0_9?url=search-alias%3Dstripbooks&field-keywords=thanksgiving+cooking&tag=facebook0ef1c-20


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