Miso & Shiitake Ramen with Hoisin-Glazed Tofu

Miso & Shiitake Ramen

with Hoisin-Glazed Tofu

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.
Carb Conscious
This applies to meal kit recipes with 48g or less of net carbs (total carbs minus dietary fiber) per serving. Carb Conscious Add-ons contain 20g or less net carbs.
600 Calories Or Less
These meals contain 600 calories or less per serving. The US Food & Drug Administration uses 2000 calorie daily intake for general advice. The 600 calorie cap equates to 30% of the total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
Wellness Grain
These recipes feature grains such as barley, quinoa, farro, orzo, couscous and more, handpicked by our Culinary team in collaboration with our Registered Dietitian.
Pescatarian
These recipes feature a wide array of nutritious seafood options like salmon, cod, tilapia, crab, and shrimp. While these dishes never contain meat, pork or poultry, they may contain animal derived ingredients such as milk, butter, cheese and/or honey.
30g Of Protein
These meals contain 30g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Keto Friendly
These meals have approximately 10% of calories from carbohydrates, 20% from protein, and 70% from dietary fats (per serving).
45g Of Protein
These meal kit recipes contain 45g or more of protein per serving, and are ideal for those looking to focus their meals around protein intake.
Nutritionist's Pick
These meals are selected by Blue Apron’s Registered Dietitian Nutritionist. They are centered around nutritious and wholesome ingredients, featuring whole grains and fresh produce which provide fiber. They also contain moderate portions of dairy and lean protein while being mindful of saturated fat.
15 Minute Meals
To view a recipe's full nutrition information, head to your Upcoming page at blueapron.com, click on a specific recipe, then head to the Nutrition tab and select 'View Full Nutrition.' Nutrition Facts Panels are available up to 1.5 weeks in advance

From the Test Kitchen

This vegetarian ramen soup gets its full flavor from several different umami-rich ingredients like mushrooms and miso paste. Umami is the fifth of the basic tastes like sweet, salty, sour, and bitter. The word directly translates in Japanese to “pleasant savory taste” but it’s more commonly known as “delicious” in the culinary world. A rich broth combined with green vegetables and springy fresh noodles make this dish a comforting, hearty option for a chilly night.

See Plans
  • Nutrition
    PER SERVING
  • Calories
    700 Cals (est.)
fresh
ingredients
Miso & Shiitake Ramen with Hoisin-Glazed Tofu
Title
  • 6 oz Choy Sum
  • 2 cloves Garlic
  • 2 Scallions
  • 1 Package Firm Tofu
  • 2 oz Shiitake Mushrooms
  • 1 oz Enoki Mushrooms
  • 3 Tbsps Vegetable Demi-Glace
  • 2 Tbsps Soy Sauce
  • 1 Tbsp Miso Paste
  • ¼ cup Hoisin Sauce
  • 12 oz Fresh Ramen Noodles
Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Roughly chop the green leaves of the choy sum, then thinly slice the stems. Peel and mince the garlic. Thinly slice the scallion and separate the white bottoms and green tops. Drain the tofu and pat dry with paper towels, then cut into ½-inch cubes. Remove and discard the shiitake mushrooms stems, then thinly slice the caps. Remove and discard the root end of the enoki mushrooms.
Start the soup:
2 Start the soup:
In a medium pot, heat a couple teaspoons of oil on medium until hot. Add the garlic, choy sum stems and the whites parts of the scallion. Cook 1 to 2 minutes, or until slightly softened and fragrant. Stir in the vegetable demi-glace, 4 cups of water, shiitake mushrooms, miso and soy sauce. Bring the mixture to a boil and reduce to the heat medium-low. Simmer the broth for 6 to 8 minutes as you cook the tofu.
Cook the tofu:
3 Cook the tofu:
While the broth is simmering, in a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 5 minutes, or until golden browned on all sides, stirring occasionally. Turn off the heat.
Glaze the tofu:
4 Glaze the tofu:
With the pan still on the burner, but with the heat off, pour the hoisin sauce over the tofu and toss to thoroughly coat. Set aside while you finish the soup.
Finish the soup:
5 Finish the soup:
Add the fresh ramen noodles and choy sum leaves to the broth. Increase the heat to medium-high and cook 2 to 4 minutes, or until the noodles are al dente, stirring occasionally.
Plate your dish:
6 Plate your dish:
Divide the noodle soup and vegetables between 2 bowls and top with glazed tofu. Garnish with the green parts of the scallions. Enjoy!

Tips from Home Chefs

Prepare your ingredients:
1 Prepare your ingredients:
Wash and dry the fresh produce. Roughly chop the green leaves of the choy sum, then thinly slice the stems. Peel and mince the garlic. Thinly slice the scallion and separate the white bottoms and green tops. Drain the tofu and pat dry with paper towels, then cut into ½-inch cubes. Remove and discard the shiitake mushrooms stems, then thinly slice the caps. Remove and discard the root end of the enoki mushrooms.
2 Start the soup:
In a medium pot, heat a couple teaspoons of oil on medium until hot. Add the garlic, choy sum stems and the whites parts of the scallion. Cook 1 to 2 minutes, or until slightly softened and fragrant. Stir in the vegetable demi-glace, 4 cups of water, shiitake mushrooms, miso and soy sauce. Bring the mixture to a boil and reduce to the heat medium-low. Simmer the broth for 6 to 8 minutes as you cook the tofu.
Start the soup:
Cook the tofu:
3 Cook the tofu:
While the broth is simmering, in a large pan (nonstick, if you have one), heat a couple teaspoons of oil on high until hot. Add the tofu and cook 4 to 5 minutes, or until golden browned on all sides, stirring occasionally. Turn off the heat.
4 Glaze the tofu:
With the pan still on the burner, but with the heat off, pour the hoisin sauce over the tofu and toss to thoroughly coat. Set aside while you finish the soup.
Glaze the tofu:
Finish the soup:
5 Finish the soup:
Add the fresh ramen noodles and choy sum leaves to the broth. Increase the heat to medium-high and cook 2 to 4 minutes, or until the noodles are al dente, stirring occasionally.
6 Plate your dish:
Divide the noodle soup and vegetables between 2 bowls and top with glazed tofu. Garnish with the green parts of the scallions. Enjoy!
Plate your dish:
Browse Steps
1 of 6