Miso Tofu Noodle Bowl

2 servings Prep: 10 min Cook: 15 min 420 cal/serving

A quick, warming noodle bowl with crispy soy-marinated tofu in a savory miso broth.

Servings: 2 | Prep: 10 min | Cook: 15 min | Calories: 420 per serving

Ingredients

Crisp the tofu: Cut tofu into 2cm cubes. Heat oil in a skillet over medium-high heat. Add tofu and cook 5-6 minutes, turning occasionally, until golden on several sides. Set aside.
Make broth: Bring water to a simmer in a pot. Remove from heat and whisk in miso paste, soy sauce, and grated ginger. Don’t boil after adding miso.
Cook noodles: In a separate pot, cook ramen noodles according to package directions. Add peas and edamame in the last 2 minutes. Drain.
Assemble: Divide noodles and vegetables between two bowls. Ladle warm miso broth over top. Add crispy tofu.
Garnish: Top with green onions, sesame seeds, chili flakes, and a drizzle of sesame oil.

Miso tip: Never boil miso—it kills the beneficial probiotics and dulls the flavor.
Storage: Keep broth and noodles separate if meal prepping. Noodles absorb liquid.
Variations: Add a soft-boiled egg, swap tofu for chicken, or add bok choy.