Miso Mushroom Ramen Soup with Za'atar Marinated Tofu

bowl of tofu miso ramen soup with gold linen napkin behind and under the bow and a soup with wooden handle in the bowl.

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 for one (or two) 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!

Prep Time10

Cook Time10

marinate tofu10

Total Time30

Course: Soup

Cuisine: Asian-inspired, Mediterranean

Diet: Vegan

Keyword: miso mushroom soup, miso soup

Servings:

Calories: 306kcal

Author: Kathy Marshall

Equipment

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.

Notes

Za’atar Mix: this is a Mediterranean spice blend readily available at many supermarkets and online. It is a mixture of thyme, oregano,marjoram, sumac, and sesame seeds, with or without salt.

Ramen noodles: any type works. I suggest brown rice, or brown rice mixed with another grain such as millet, for flavor (I love Lotus Foods brand). Each block is 2.5 oz or 70g. Each block is typically for one serving, but I use two blocks for four servings for a more tofu forward, less noodle heavy soup.

Nutrition