Miso Zoodle Ramen with Crispy Tofu

veganvegetarian
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!

Recipe

Miso Zoodle Ramen with Crispy Tofu

Prep Time10 mins
Cook Time20 mins
Total Time30 mins

Ingredients

  • 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

Instructions

  • 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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2 comments

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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I’ve got these BUFFALO TOFU WRAPS on the menu for next week - there’s a secret ingredient to make the tofu crisp up in the air fryer (you’ll see in the video!) 🥑🥬🥕⁣

and since we all appreciate a good lu review, he thought these were buffalo chicken wraps when I first served them to him! 😜 ⁣

grab the recipe on the blog! 🙌🏼⁣

#buffalosauce #tofurecipes #vegetarianmeals #easylunch #easylunchideas
...

ramen is the perfect meal for this season of life. it’s cozy, comforting, filling, and satisfying. 🙏🏼 needless to say, I’ve been eating tons of ramen bowls lately, and I’m extra excited to share this one with you, a take on Japanese miso ramen: Miso Noodles with Smoky Tempeh (using @lightlifefoods Original Tempeh) and Kale. 🥬 🍜 #LightlifePartner⁣

this is kind of like two recipes in one, because this smoky tempeh is good on everything – in sandwiches, on salads, in grain bowls - it’s my go-to flavor when I’m making tempeh (especially for those who aren’t as far along on the tempeh train as I am.) the other recipe is the simplest miso ramen with kale, which you’ll be making over and over again. 👏🏼 also, you can simply sub in @lightlifefoods’ Smoky Tempeh product here, to save time!⁣

you can find @lightlifefoods Original Tempeh at @acmemarkets or @wholefoodsmarket, but use their Store Locator on their site to find out where it’s sold near you. 🛒⁣

recipe below 👇🏼👇🏼⁣

Miso Ramen with Smoky Tempeh and Kale⁣
Serves: 4⁣

Ingredients⁣
2 tablespoons extra virgin olive oil⁣
8-ounce package @lightlifefoods Original Tempeh, cubed⁣
¼ cup soy sauce, low sodium⁣
2 tablespoons maple syrup⁣
¼ teaspoon smoked paprika⁣
1 teaspoon liquid smoke⁣
1/2 teaspoon garlic powder⁣
2 garlic cloves, minced⁣
1-inch knob ginger, minced⁣
4 cups vegetable broth⁣
1 tablespoon miso paste⁣
1 tablespoon low-sodium soy sauce⁣
4 cups finely chopped kale⁣
12 ounces ramen noodles⁣

Directions⁣
Heat half the oil in a large skillet over medium heat. Add the tempeh slices and cook for 5 minutes until browned, stirring frequently.⁣

While tempeh cooks, stir together ¼ cup of water, soy sauce, maple syrup, smoked paprika, liquid smoke, and garlic powder. Pour that over the cooked tempeh and stir to coat. Let cook another 5 minutes or until moisture is evaporated and tempeh is browned. Set aside on a parchment lined plate.⁣

Heat the remaining oil in a large pot over medium-high heat. Once oil is shimmering, add the garlic and ginger and cook for 1 minute or until fragrant. Add the broth and 2 cups of water and bring to a boil over high heat.
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