Miso Zoodle Ramen with Crispy Tofu

Miso Zoodle Ramen with Crispy Tofu

This simple miso ramen is loaded with vegan, plant-based protein and plenty of flavorful veggies. You won’t miss the ramen noodles in this lighter, spiralized version. 

Miso Zoodle Ramen with Crispy Tofu

Welcome to 2021! It’s our first recipe of the New Year, and I figured it would only be appropriate to start off with a simple, spiralized zucchini recipe. And what better recipe than a ramen!?

Miso Zoodle Ramen with Crispy Tofu

I love zucchini noodles in ramen, because the noodles don’t get soggy in soup and they absorb all the flavors of the broth, so each bite is flavorful. I’m a big fan of miso and I’ve made a couple of miso ramens on this blog before, but this one is by far the most basic and needs to make your weeknight menu.

The key? Keep the ingredients simple (just garlic, onions, broth, miso paste, zoodles and carrots) and top with a powerful plant-based protein like crispy tofu. This tofu is so simple to make, I can’t believe it’s taken me this long to make it! It softens slightly in the broth but still retains its crunch and for all of the tofu-weary out there, this may change your minds!

Miso Zoodle Ramen with Crispy Tofu

How to make crispy tofu in the air fryer

  1. Preheat an air fryer to 400 degrees
  2. Drain tofu of excess moisture. Cube the tofu.
  3. Toss tofu cubes with arrowroot powder and season with salt and pepper
  4. Place tofu in the air fryer and cook for 15-20 minutes or until crispy and golden brown!

Cheers to 2021 and more easy, simple, quick and flavorful meals!


Miso Zoodle Ramen with Crispy Tofu

Prep Time10 mins
Cook Time20 mins
Total Time30 mins


  • 1 package extra firm tofu pressed of excess water and cubed
  • 2 teaspoons arrowroot powder
  • salt and pepper
  • 3 medium zucchinis
  • 1 tablespoon sesame oil
  • 1 small onion sliced
  • 2 garlic cloves minced
  • 4 cups vegetable broth
  • 2 cups water
  • 2 tablespoons soy sauce
  • 2 tablespoons miso paste
  • 2 medium carrots julienned
  • to garnish: red pepper flakes


  • Preheat an air fryer to 400 degrees. Meanwhile, in a medium bowl, toss the tofu together with the arrowroot. Season with salt and pepper and place in the air fryer basket and spritz with cooking spray. Cook for 15-20 minutes or until the tofu is golden brown.
  • Spiralize the zucchinis with Blade D and trim them. Set aside.
  • Five minutes into cooking the tofu, begin the soup. In a soup pot, heat the sesame oil over medium heat. Once oil is shimmering, add the onions, ginger, and garlic and cook for 3 minutes or until onions are translucent. Add the broth, water and soy sauce and bring to a boil. Once boiling, scoop out some of the hot broth and add to the bowl with the miso. Stir to dissolve the miso and then add the miso broth back into the pot and stir. Add the zucchini noodles and let cook until slightly soft, but still al dente (they’ll continue to cook in the hot broth.)
  • Divide the soup and noodles into bowls and top with tofu and carrots. Garnish with red pepper flakes and serve.

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Sabrina says:
really fun zoodle recipe! love ramen and mostly avoid the default recipe for the noodles, so thank you!
Meaghan says:
You're so welcome! Glad you can enjoy this one!

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the soup that broke the internet! 😜🥣haha, just kidding, but after posting this on stories, my DMs were flooded with, "share the recipe!" and then dozens of you made the soup solely based off my story videos (which is why I shared it!)⁣ 👏🏼

I'm still deep in the newborn fog to take proper photos and build an SEO-friendly blog post (it's an hours-long process), so I'm sharing it here in the meantime - just save it to refer back to! you're going to want to make this alllll winter long.⁣ ❄️

potato and brussels sprouts white bean soup w/ or w/o chicken sausage⁣ 👇🏼
serves 4-6

3 tablespoons extra virgin olive oil⁣
1/2 red onion, diced⁣
2 garlic cloves, minced⁣
2 carrots, diced⁣
1 large celery rib, diced⁣
1 15-ounce can cannellini beans, drained and rinsed⁣
1/2 teaspoon dried rosemary⁣
1/2 teaspoon dried thyme⁣
4 cups vegetable broth (I'm using @bonafideprovisions and it's honestly a game-changer! code INSPIRALIZED for 15% off!)⁣
salt and pepper⁣
1 1/2 pound bag creamer potatoes, halved⁣
1 pound chicken sausage, sliced⁣
12 ounces shredded brussels sprouts⁣
shredded Parmesan cheese (I'm loving @foragerproject's vegan Parmesan shreds)⁣
red pepper flakes to garnish⁣

heat half the olive oil in a large pot over medium-high heat. add the onion, garlic, carrots, and celery and cook for 5 minutes or until onions are translucent. add the cannellini beans, rosemary, thyme, and stir. add the broth, 2 cups water, and season generously with salt and pepper. bring to a boil and boil for 5 minutes. use an immersion blender to blend the soup. add the potatoes, bring back to a boil, and reduce heat to a medium-simmer and let cook for 10 to 15 minutes or until potatoes are tender.⁣

while potatoes cook, heat the remaining oil in a large skillet over medium heat. add the chicken sausage and cook until browned. add the brussels sprouts, season with salt and pepper, and cook until sprouts are tender and chicken is cooked through. keep aside. if you're vegetarian, just simply omit chicken sausage.⁣

once potatoes are done, add the chicken and sprouts to the soup, stir, and serve. top with cheese and red pepper flakes.