4 cups vegetable broth

1 large shallot, chopped

3 cloves garlic, roughly chopped

3 Tbsp miso

2 Tbsp nutritional yeast

2 Tbsp soy sauce or tamari

4 tsp sesame oil, divided

2 tsp chili oil

1 Tbsp minced ginger

pinch red pepper flakes (optional for extra spice)

6 oz Japanese ramen noodles


14 oz extra firm tofu

2 Tbsp soy sauce or tamari

1 tsp cornstarch


1½ cups sliced mushrooms

½ cup corn (fresh or frozen)

1 tsp sesame oil

1 Tbsp soy sauce or tamari


¼ cup chopped scallions

½ tsp chili oil per bowl


Carefully press as much water as you can from the tofu while keeping its shape. Cut the tofu into 1 inch cubes. In a small bowl, toss the cubes with 1 tsp cornstarch then add 2 Tbsp tamari or soy and coat evenly. Bake the tofu on a sheet lined with parchment paper at 400F for 20 minutes. Flip halfway through.

While the tofu is baking, bring a pot of water to boil and add the ramen noodles. Cook according to package instructions (about 4-5 minutes) Drain and set aside.

Heat 1 tsp sesame oil in a skillet on medium high heat. Add the mushrooms, corn and 1 Tbsp tamari or soy. Cook for 3-4 minutes until the mushrooms darken. Transfer the contents of the skillet to a small bowl. Set aside.

Heat 2 tsp sesame oil in the skillet on medium heat. Add the shallots and garlic and sauté for 3-4 minutes then transfer the contents of the skillet to the blender. Add the mushroom broth, sunflower seeds, miso, nutritional yeast, 1 Tbsp soy or tamari, 2 tsp sesame oil, chili oil, red pepper flakes, and minced ginger. Blend on high until the mixture is smooth, about 3 minutes.

Heat the broth in a saucepan until hot, then divide into 3 bowls. Fill each bowl with noodles and top with tofu and vegetables. Garnish with chopped scallions and ½ tsp chili oil.


*Broth can be batched and stored in the freezer for up to 2 weeks. Thaw in the fridge before reheating.

*Use GF tamari and GF noodles to make this recipe gluten-free

*Mushroom broth can be found at most health food stores. It’s a bit pricier but super worth it! Using vegetable broth instead of mushroom broth will change the flavor and is not recommended. In a pinch, miso ginger broth is a better substitution.