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.
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.
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