Cilantro Ramen

"Miso hungry | soba noodles in a miso broth spiked with ginger, lime juice and toasted sesame oil + edamame, carrot, cilantro + crispy tofu"
-- @shannawashungry

Vegan Cilantro Ramen


For the broth:
2-3 tbsp white miso
4 cups water
juice of one lime
2 tsp minced ginger

4oz organic ramen noodles
7oz extra firm tofu, thoroughly drained + 1 tbsp oil to fry it
1 cup steamed vegetables (I used snow peas, carrot, edamame)
1 small handful cilantro, roughly chopped
1 tbsp toasted sesame oil
1 tsp toasted sesame seeds (optional)
lime juice


1. For the crispy tofu garnish, slice your block of tofu into 1cm x 1cm strips and set aside to drain further.
2. Cook the noodles according to the package instructions and set aside.
3. For the broth, bring the water to boil. Add the miso, ginger and lime juice. Turn the heat down while you prepare the tofu.
4. Add a tbsp of oil to a skillet over a high heat. (The pan needs to be very hot before you add the tofu.) Add the tofu strips to the pan, turn down the heat to medium, and cook for 2-3 minutes on each side until golden and crisp. Set aside.
5. To serve, divide the noodles between two bowls. Top with the steamed vegetables and miso broth.
6. Add the cilantro and sesame oil.
7. Garnish with the tofu and a squeeze of lime juice before serving.