Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables
A comforting bowl of ramen noodles in a spicy, nutty miso broth loaded with crisp tofu and fresh vegetables. This japanese-inspired soups (vegetarian) ready in about 30 minutes pairs pressed and cubed firm tofu, sesame oil, minced 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.
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
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.
Equipment for this recipe
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Frequently asked questions
How long does Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables take to make?
Total time is about 30 minutes (15 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep pressed and cubed firm tofu from drying out.
Can I substitute ingredients in Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables for a different number of people?
The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Spicy Miso Peanut Ramen Bowl with Tofu and Vegetables vegetarian?
Yes — this recipe is tagged vegetarian based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
