Ramen might seem like something you’d only get at a restaurant, but it’s surprisingly easy to make at home. The key is in the broth. This version is infused with miso, soy sauce, ginger, and garlic to create a rich, deeply savoury base. The tofu soaks up all those delicious flavours, while the noodles and crisp veggies bring texture and balance.

Serves: 2 | Prep time: 15 mins | Cook time: 20 mins

Ingredients

For the tofu:

• 200g firm tofu, cubed
• 1 tbsp soy sauce
• 1 tsp sesame oil
• ½ tsp chilli flakes (adjust to taste)
• 1 tbsp cornflour
• 1 tsp black sesame seeds (optional)
• 1 tbsp vegetable oil for frying

For the broth:

• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1-inch piece ginger, grated
• 750ml vegetable stock
• 1 tbsp miso paste
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• ½ tsp sriracha (optional, for spice)
• 1 small sheet nori (seaweed), torn into pieces

For the toppings:

• 150g ramen noodles (or any thin wheat noodles)
• ½ small bok choy, halved
• 1 soft-boiled egg, halved
• 1 spring onion, sliced
• Extra black sesame seeds and fresh coriander for garnish

Method

Prepare the crispy tofu

1. In a bowl, toss the tofu cubes with soy sauce, sesame oil, chilli flakes, and cornflour until evenly coated.
2. Heat vegetable oil in a pan over medium heat, then fry the tofu cubes for about 5-7 minutes, turning occasionally, until golden and crispy. Sprinkle with black sesame seeds and set aside.

Make the Ramen broth

1. In a large saucepan, heat sesame oil over medium heat. Add garlic and ginger, sautéing for 1-2 minutes until fragrant.
2. Pour in the vegetable stock and stir in the miso paste, soy sauce, rice vinegar, and sriracha (if using).
3. Add the torn nori pieces and bring to a gentle simmer. Let it cook for 5-7 minutes to allow the flavours to develop.

Cook the noodles and vegetables

1. Cook the ramen noodles according to the packet instructions, then drain and divide between two bowls.
2. Blanch the bok choy in boiling water for 1-2 minutes until just tender, then drain and set aside.

Assemble the ramen bowls

1. Pour the hot broth over the noodles, ensuring each bowl gets a mix of broth and nori pieces.
2. Arrange the crispy tofu, bok choy, and soft-boiled egg on top.
3. Garnish with sliced spring onions, black sesame seeds, and fresh coriander.