Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables

By AislePrompt Editorial · Published 2026-05-09 · Updated 2026-05-09

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are developed and reviewed.

A comforting bowl of ramen noodles in a spicy, nutty miso broth loaded with crisp tofu and fresh vegetables. This Japanese-inspired soup recipe (vegetarian), ready in about 30 minutes, pairs firm tofu, sesame oil, garlic cloves for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 15 min Serves 4 Japanese cuisine 400 cal/serving

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Ingredients

14 oz, pressed and cubed firm tofu
2 tbsp sesame oil
3 minced garlic cloves
1 tbsp grated fresh ginger
3 tbsp white miso paste
2 tbsp peanut butter
2 tbsp soy sauce
4 cups vegetable broth
1 tbsp sriracha sauce
4 oz dried ramen noodles
2 cups baby spinach
1 medium, julienned carrot
2 sliced green onions
for serving lime wedges

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Instructions

Step 1: Heat 2 tbsp sesame oil in a large pot over medium-high heat. Add 14 oz pressed and cubed firm tofu, cooking for 6-8 minutes, turning occasionally until golden on all sides. Remove tofu and set aside.
Step 2: In the same pot, add 3 minced garlic cloves and 1 tbsp grated fresh ginger. Sauté for 1 minute until fragrant.
Step 3: Stir in 3 tbsp white miso paste, 2 tbsp peanut butter, 2 tbsp soy sauce, and 1 tbsp sriracha sauce. Cook for 2 minutes to blend flavors.
Step 4: Pour in 4 cups vegetable broth and bring to a boil. Add 4 oz dried ramen noodles and cook for 3 minutes.
Step 5: Add 2 cups baby spinach and 1 medium julienned carrot to the broth. Cook for an additional 2 minutes until vegetables are tender and noodles are cooked.
Step 6: Return tofu to the pot and stir gently to combine and heat through.
Step 7: Serve ramen bowls topped with 2 sliced green onions and lime wedges on the side for squeezing.