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Spicy Miso Butter Ramen Recipe with Crispy Tofu and Soft-Boiled Egg

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A rich and comforting spicy miso butter ramen featuring crispy tofu and a perfectly soft-boiled egg, ready in under 30 minutes with simple pantry ingredients.

Ingredients

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  • 3 tablespoons red miso paste
  • 2 tablespoons unsalted butter
  • 1 tablespoon chili paste or gochujang
  • 4 cups vegetable broth (low-sodium preferred)
  • 2 tablespoons soy sauce (naturally brewed)
  • 2 cloves garlic, minced
  • 1 tablespoon fresh ginger, grated
  • Ramen noodles (fresh or dried, avoid instant packets)
  • 1 block firm or extra firm tofu, pressed and cubed
  • 2 large eggs (room temperature)
  • 2 green onions, thinly sliced
  • 1 teaspoon sesame oil
  • Optional toppings: nori strips, toasted sesame seeds, splash of rice vinegar

Instructions

  1. Prepare the soft-boiled eggs: Bring a medium pot of water to a gentle boil. Carefully lower in large eggs and boil for exactly 7 minutes 30 seconds. Transfer eggs to an ice bath to stop cooking. Peel gently once cool, preferably under running water.
  2. Press and cube the tofu: While eggs cook, wrap firm tofu in a clean kitchen towel and press for about 10 minutes to remove excess moisture. Cut into 1-inch cubes.
  3. Crisp the tofu: Heat 2 tablespoons of oil in a nonstick or cast iron skillet over medium-high heat. Add tofu cubes in a single layer and cook without moving for 3-4 minutes until golden and crispy, then flip to brown other sides. Remove from pan and set aside on paper towels to drain.
  4. Build the broth: In a large pot, heat 1 tablespoon oil over medium heat. Add minced garlic and grated ginger, sauté until fragrant (about 1 minute). Stir in miso paste and chili paste, cook for 1 minute. Slowly pour in vegetable broth and soy sauce. Bring to a gentle simmer.
  5. Cook the ramen noodles: In a separate pot, boil noodles according to package instructions until just tender. Drain and rinse briefly with hot water to loosen.
  6. Finish the broth with butter: Lower heat and swirl in cold unsalted butter, stirring until melted and the broth becomes silky and rich.
  7. Assemble the bowl: Divide noodles into serving bowls. Ladle hot miso butter broth over noodles. Top with crispy tofu cubes and halved soft-boiled eggs. Garnish with sliced green onions, a drizzle of sesame oil, and optional nori or sesame seeds.
  8. Enjoy immediately: Serve hot to savor the contrast of crispy tofu, tender noodles, and creamy egg yolk.

Notes

Press tofu well before frying to ensure crispiness. Use a kitchen timer to perfectly time soft-boiled eggs. Add butter off heat or on very low to maintain silky broth texture. Rinse noodles after cooking to prevent stickiness. Adjust spice level by varying chili paste amount. Broth tastes better after resting overnight.

Nutrition

Keywords: spicy miso ramen, butter ramen, crispy tofu, soft-boiled egg, easy ramen recipe, homemade ramen, quick ramen, vegetarian ramen

Find it online: https://avabowls.com/spicy-miso-butter-ramen-recipe-with-crispy-tofu-and-soft-boiled-egg-easy-guide/