Miso Mushroom Ramen Soup with Za’atar Marinated Tofu
Some nights call for a big, steaming bowl of something comforting and slurpable. This Miso Mushroom Ramen Soup hits all the right notes — savory miso broth, earthy mushrooms, tender noodles, and my favorite Za’atar marinated tofu for a flavorful protein boost. It’s the perfect Asian/Mediterranean mash-up!
With five key ingredients (one being my Za’atar Marinated Tofu) and less than 30 minutes (marinated tofu already made) you can create a special ramen. Special, because the typical Asian flavors are punctuated with Mediterranean flavors (capers, lemon, za’atar spice, olive oil), for a very satisfying bite, or I should say, slurp. Ok, yeah, this is barely a recipe, but as with many of my meals, key ingredient choices and flavor profiles combine for a simple but unique recipe.
A slurpable ramen; tangy, salty, savory, and full of satisfying bites of marinated tofu
RECIPE RECAP:
~I’ve taken the favored ramen noodles and miso flavored broth, given it shiitake mushroom savory flavor and chewiness, then added za’atar marinated tofu bites that give it a tangy, satisfying flavor. Something new! One pot, 20 min!
~Plan of attack:
1. marinate, the tofu, if you haven’t already. 2. chop the shiitakes, and cook with the noodles and miso. 3. lastly, add cilantro and tofu, stir and enjoy. For one hungry person, or two with a reasonable but not voracious appetite.
Ingredient notes
- Ramen noodles: I love Lotus Foods brand millet & brown rice ramen noodles, but any whole grain combo works (many are brown rice only, many add other grains). I don’t recommend processed ramen noodles made from enriched wheat flour, vegetable oil and other additives. Whole grain ramen is full of flavor (and nutrition).
- Za’atar marinated tofu: this is essential. Yes, you could use unmarinated tofu, but it’s not much of a recipe that way. It’s the aromatic and tangy flavors from the marinade that give this ramen it’s fresh, bright, and unique flavor.
- Miso: white miso is preferred as it is mellow. If you have a darker miso on hand and enjoy the flavor, feel free to use it.
- Shiitake mushrooms: these are chosen for their great savory flavor and meaty texture. Oyster, maitake or other fanlike mushrooms torn into pieces would work, but shiitakes need to be sliced and are the only capped mushroom I recommend (enoki or beech would work fine- used whole). For more about cooking with mushrooms, check out How I Cook with Mushrooms + My Favorite 7 Types.
- Cilantro: this is key for aromatics and adds delicate herby flavor. You could use fresh basil, or sliced green onion and fresh garlic instead (or in addition).
Substitutes summary: Stick with a whole grain/multi grain ramen noodle, and sub shiitake with oyster/maitake/beech/enoki mushrooms if desired. Ideally, cilantro and white miso are essential as is and the marinated tofu is crucial to the fresh, bright, unique flavor of this recipe.
Step-by-step instructions
Start with my Za’atar marinated tofu (linked below but also fully shown in recipe card at bottom of post) — I usually make a batch ahead of time because it’s so versatile. Then it’s just a matter of building the broth and throwing everything together. If I’ve eaten half the tofu when I set out to make the soup, then I just adjust ingredients accordingly (the recipe uses a full block of tofu, but you can easily use 1/2 a block and increase mushrooms and/or noodles).
Key Steps and possible modifications:
- Use the Za’atar tofu right after marinating it, or as mentioned above, make ahead and use after hours or days of marinating.
- Add chopped mushrooms to broth to cook with noodles, or for more complex flavor, take a few minutes to dry sauté mushrooms (no oil, or just a tsp) with garlic and ginger for a deeper, roasted flavor.
- Simmer tofu in the miso mushroom broth with noodles, just long enough to heat, so that noodles do not overcook, or cook tofu a few minutes along with mushrooms before adding noodles for more developed flavor.
- Finish with fresh herbs and a squeeze of lime or chili crisp if you like heat.
- If you just can’t get behind the mix of Asian and Mediterranean flavors, try my Asian Tofu Marinade, highlighted in my guide to making no-cook, marinated tofu.
Serves: 4 modest servings, or 2-3 more generous ones. Time: About 30 minutes (plus any tofu marinating time)
→ Full Recipe: Za’atar Marinated Tofu
Final thoughts + other Asian inspired tofu recipes
This Miso Mushroom Ramen Soup with Za’atar Marinated Tofu is proof that cozy dinners don’t have to be complicated. It’s flavorful, satisfying, and feels a little special without much effort — exactly my kind of weeknight meal or cozy lunch. I’d say the ingredients are curated for a specific flavor, so ideally, stick to the recipe (or the ingredient subs noted above) for the perfect bowl of ramen!
Other Asian inspired tofu recipes:
Give it a try and let me know in the comments how you customize it! What’s your favorite topping for ramen-style soups?
Nutritional highlights: If you aren’t aware, tofu is full of fiber, protein, and minerals (calcium/mag./pot.). As well, each of the other ingredients contributes fiber and minerals, for a nutritional soup, not to mention the benefits of the fermented miso.
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Miso Mushroom Ramen Soup with Za’atar Marinated Tofu
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- 1 3 quart soup pot
Ingredients
Za'atar Marinated Tofu (instructions below or ref. full recipe here)
- 16 oz 16 oz extra firm tofu (or firm)
- 3 tbsp extra virgin olive oil
- 2 tbsp za'atar mix (I use salt-free, see notes)
- 1 ea lemon (juice of 1 lemon)
- 2 tbsp capers (w/some brine)
- 1 tbsp white miso
Rest of soup ingredients
- 2 blocks uncooked brown rice ramen noodles (see notes)
- 6 ea shiitake mushrooms (medium-large size, stems removed)
- 1 ea cilantro bunch (you won't use it all)
- 1 tbsp white miso
Instructions:
Marinate tofu
- Mash 2 tbsp capers and 1 tbsp white miso, then whisk in 3 tbsp extra virgin olive oil, 2 tbsp za'atar mix, and 1 ea lemon, juiced.
- Cut the 16 oz 16 oz extra firm tofu into 1/2" cubes and stir gently into marinade, so as not to break up the tofu cubes. Set aside.
Make rest of soup
- Bring 1 quart of water to a boil, stir in 1 tbsp white miso, add 2 blocks uncooked brown rice ramen noodles , chopped 6 ea shiitake mushrooms, and cook, stirring as needed to break up noodles as they cook for up to 5 min, until noodles are al dente.
- Add in marinated tofu with marinade, chopped 1 ea cilantro bunch (as much as you like, it's full of flavor, vitamins, and minerals), and stir another minute or so, just to heat the tofu.
