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Miso Ramen with Garlic & Ginger Tofu

Serves 2 | prep time 5 mins | cook time 10 mins


shore miso web

Product – Miso Ramen Broth


1 carton SHORE Miso Ramen Broth

1 block of firm tofu, pressed

2 cloves of garlic

1 tsp grated ginger

3 tbsp dark soy sauce

200g Rice noodles

8 bean sprouts

4 Baby corns

1 Pak choi

1 fresh red chilli pepper, sliced

2 spring onion, chopped

1 tsp sesame seeds

How To

  1. Slice your tofu and place in a bowl with crushed garlic, grated ginger & soy sauce. Let this marinate for as long as you like (the longer, the tastier!).
  2. Stir fry your tofu with a little oil and soy sauce. Fry until the tofu is nice and crispy.
  3. In the same pan, quickly fry your fresh veg.
  4. Add the Miso Ramen Broth to a pan and heat to a simmer.
  5. In a separate pan, cook the rice noodles to pack instructions.
  6.  Strain your noodles and separate into two serving bowls.
  7. Pour over the simmering broth and top with tofu and veg.
  8. Finish with a sprinkling of spring onions, sesame seeds and sliced chilli pepper.