Mizuna Crispy Tofu Ramen
A deeply savoury white miso broth with ramen noodles, crispy tofu, and Aeroveg Mizuna added raw so it just wilts in the heat. Soft egg, sesame, chilli oil.
Ramen is a bowl you can disappear into. This version keeps the broth honest — a deeply savoury white miso base with just enough richness — and lets the Aeroveg Mizuna do the work. Added raw at the very end, it wilts gently in the hot broth, keeping its peppery bite and feathery texture intact. The crispy tofu gives you the satisfying chew you need in every mouthful.
Method
- Crisp the tofu. Pat tofu dry thoroughly. Heat 2 tbsp oil in a non-stick pan over high heat. Add tofu and cook undisturbed for 3–4 minutes until golden. Flip and repeat on all sides. Season with a pinch of salt. Set aside.
- Soft-boil the eggs. Bring a small pot to a boil. Lower in eggs, cook 6 minutes 30 seconds. Transfer to ice water. Peel and halve when ready to serve.
- Build the broth. In a medium saucepan, sauté garlic and ginger in a little oil for 1 minute. Add stock and bring to a gentle simmer. Whisk in miso paste until fully dissolved. Add soy sauce and sesame oil. Taste and adjust.
- Cook the noodles. Cook ramen according to packet instructions. Drain and divide between two deep bowls.
- Assemble. Ladle the hot miso broth over the noodles. Add crispy tofu, a generous nest of Mizuna, and the halved soft egg.
- Finish. Top with spring onions, sesame seeds, nori if using, and a drizzle of chilli oil. Serve immediately.
Aeroveg tip: Add the Mizuna raw, directly into the hot bowl. It wilts just enough from the broth’s heat — keeping that distinctive peppery flavour and delicate texture that cooking would destroy.