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Miso Ramen

Miso Ramen
Prep time
10 minutes
Total time
Category: Lunch, Dinner
Serves: 2
Allergens: Corn, Gluten, Mushrooms, Soy


For the miso ramen

  • 4 pieces frozen shiitake mushrooms (unthaw)
  • 2 tbsps kombu seaweed (washed, soaked and sliced)
  • 2 tbsps miso paste
  • ½ cup mung bean sprouts (washed)
  • 5 oz ramen noodles
  • ¼ cup sweet corn kernels
  • 4 cups water

For the tofu

  • 7 oz extra firm tofu (sliced)
  • 1 tablespoon toasted sesame oil


  1. Soak the kombu seaweed in the water and set aside while you prepare the other ingredients.
  2. Heat up the oil in a frying pan and roast the tofu and shiitake from all sides until golden brown for about 5 minutes.
  3. Use a pot and heat up the water with the kombu seaweed and add miso paste.
  4. Add the noodles, cook them in the broth according to the instructions on the package.
  5. Divide the soup and noodles for the bowls, add tofu, shiitake ,sweet corn and sprouts, enjoy!

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