This Trader Joe’s miso recipe builds a full bowl of ramen using TJ’s Ginger Miso Broth, Miso Ramen noodle cups, and Baked Teriyaki Tofu. Everything cooks on the stovetop in 20 minutes and serves 4. Six ingredients and one pot are all it takes, start to finish.
The Ginger Miso Broth does the heavy lifting here, and swapping it for plain stock misses the point. TJ’s broth already carries umami, salt, and ginger in balance. The ramen seasoning layers on top rather than carrying everything alone, giving the bowl depth in 20 minutes that usually takes an hour.
The ramen goes into the pot after the heat is off, and that step is not optional. Keeping boiling broth on the burner overcooks the noodles within two minutes and turns them gummy before the vegetables go in. Pulling the pot off heat and covering for five minutes lets the noodles absorb without going soft.
Trader Joe’s Miso Recipe
Course: DinnerCuisine: AsianDifficulty: Easy4
servings10
minutes10
minutes370
kcalTrader Joe’s Miso Recipe: TJ’s Ginger Miso Broth, baked teriyaki tofu, and miso ramen noodles ready on the stovetop in 20 minutes. Serves 4, 6 ingredients.
Ingredients
- Ramen
2 quarts TJ’s Ginger Miso Broth (two 32 oz cartons)
4 packages TJ’s Miso Ramen (cup of noodles)
2 cups Napa cabbage, chopped
4 heads baby bok choy, chopped
1 cup shiitake mushrooms, sliced
- Tofu
14 oz TJ’s Organic Baked Teriyaki Flavor Tofu, cubed
1 tablespoon sesame oil (optional)
- To Serve (optional)
Green onions, sliced
Nori strips or flakes
Mung bean sprouts
Avocado
Directions
- Bring the Ginger Miso Broth to a boil in a large pot over high heat.
- While the broth heats, warm the sesame oil in a skillet over medium-high heat. Add the cubed tofu and cook until browned on all sides, about 4 to 5 minutes.
- Once the broth is boiling, remove the pot from the heat. Add the noodles from each ramen cup and stir in the seasoning packets. (Discard the oil packets.) Cover with a lid and let sit for 5 minutes.
- Remove the lid and return the pot to the stove over low heat. Add the tofu, cabbage, bok choy, and mushrooms. Cook for 5 minutes, then remove from the heat.
- Serve hot with optional toppings on the side.
FAQs
Can I use a different tofu instead of the baked teriyaki variety?
Firm or extra-firm tofu pressed and diced works, though it will be softer in the bowl without the pre-baked crust. The teriyaki seasoning adds a sweet-savory note that plain tofu won’t replicate on its own. A tablespoon of soy sauce mixed into the cooking oil before crisping closes most of that flavor gap.
Does the oil packet inside the ramen cup do anything?
Discard the oil packet. It adds a processed fat that the Ginger Miso Broth already covers, and keeping it makes the broth taste greasy rather than clean. The sesame oil used to crisp the tofu and the natural fat in the broth handle the richness without it.
Can I add a different protein to this recipe?
Shredded rotisserie chicken folded in at step 4 works cleanly since it’s already cooked. Thinly sliced beef or pork crisped in sesame oil before the broth heats handles the same role without changing the other steps. For seafood, six peeled shrimp per bowl cook directly in the simmering broth in about two minutes.
What other TJ’s dumpling soup makes a good weeknight meal?
The gyoza version uses TJ’s frozen potstickers and is ready in 15 minutes, five faster than this ramen. A gyoza soup with frozen potstickers on The Copycat Cook runs on ginger-soy broth, which lands at a completely different register from miso. The two soups rotate well through the week with almost no overlap.
What TJ’s miso dish is worth making this week?
The miso wonton version is ready in 15 minutes using frozen wontons, spinach, and the same Ginger Miso Broth base. A Trader Joe’s miso wonton soup on The Copycat Cook takes that same broth in a completely different direction. If this ramen fills the 20-minute slot, that one covers the faster night.
