Fresh, bouncy ramen noodles are paired with a rich, umami-filled miso broth and mixed with fresh tofu, sweet corn, shiitake mushrooms, and bok choy. Not only is Chef Esther's miso ramen satisfying and delicious, but it also happens to be vegetarian.
Nutritional facts
Protein
21g
Carbs
57g
Calories
380kcal
Fat
7g
Ingredients
Vegetable Miso Base, Canned Corn, Shiitake Mushrooms, Ramen Noodles, Kosher Salt, Tofu, Bok Choy
There was very little flavor added to the tofu in its natural state. Blech! I love tofu used as a base for varied flavors. Overall, I didn't enjoy this dish and wouldn't reorder it.
Chris · 07/03/26
I love miso this one hit the mark like I was at my grandmas house.
Melissa · 07/03/26
This is one of my go-to meals. The only thing to keep in mind is you may need less water added than they call for. Otherwise very satisfying.
Susan · 07/02/26
Good, not great.
Kimberly · 06/30/26
Stavros · 06/29/26
Sara · 06/29/26
Holly · 06/27/26
A perfect portion of yummy meal! This soup tastes great and perfectly fits in my bowl. The only thing I agreed was some Sriracha to spice the meal up
Scott · 06/26/26
Christina · 06/26/26
Rachael · 06/26/26
This is my favorite meal. I add a little sriracha and maple syrup. The last delivery there was no miso paste in mine, but fortunately I have some.
vanessa · 06/25/26
Sara · 06/25/26
Always amazing as usual. I order this every few weeks.
Alan · 06/24/26
Jennifer · 06/24/26
The ramen was a unified raw dough that looked raw and wet even before cooking. I couldn't eat it. Tried this meal twice and both times the same issue.
Chef Esther Choi, chef/owner of mŏkbar, mŏkbar Brooklyn, and mŏkbar Midtown, as well as chef/partner of Ms. Yoo, grew up cooking traditional Korean food with her Korean-native grandmother. Inspired by the old-aged techniques of her grandmother's cooking, she believes that food is the ultimate expression of a country's culture. Choi seeks to offer guests an understanding and appreciation of Korean food and culture, from its history and social customs, to its language, geography, and arts, Since the 2014 opening of her first venture, mŏkbar in Chelsea Market, Choi has been hailed as a 'New Rising Chef' by Food Republic and was named a 'Zagat 30 under 30' NYC Culinary Rockstar in 2015.
