Miso Tofu Noodle Soup with Crispy Gyoza
Silky miso broth with instant ramen, soft tofu, and scallions, served alongside crispy pan-fried gyoza. A warming weeknight bowl that comes together in under 15 minutes.
- Total time
- 15 min
- Servings
- 2
- Calories
- 285
- Protein
- 12g
Ingredients
- 4 cups water
- 3 tbsp miso paste
- 2 packages instant ramen noodles
- 7 oz firm tofu
- 2 whole scallion
- 8 pieces frozen gyoza
- 1 tbsp olive oil
Instructions
- 1
Bring water to a boil in a pot over high heat, about 5 minutes.
- 2
Cut tofu into 1-inch cubes and slice scallions into 1/2-inch pieces.
- 3
Add ramen noodles to boiling water and cook until tender, about 3 minutes.
- 4
Whisk miso paste with a ladleful of broth until smooth, then stir back into the pot.
- 5
Add tofu and scallions, then slide the pan off heat and let sit 1 minute.
- 6
Pan-fry frozen gyoza in oil over medium-high until golden, about 4 minutes per side, then serve alongside the soup.
Tools you’ll need
- large pot
- wooden spoon
- ladle
- knife
- cutting board
- 12-inch skillet
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