Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)

5 from 1 vote

Yuzu Ramen (Japanese Citrus Noodle Soup Recipe)

A bright, comforting bowl of Yuzu Ramen with a rich sesame-miso broth, citrusy yuzu aroma, and crispy tofu toppings that hit every note of cozy and fresh.

Prep Time20

Cook Time20

Course: Main dishes

Cuisine: Japanese, japanese fusion, vegan Japanese

Servings:

Calories: 954kcal

Author: Aaron Fukuyama

Equipment

Small frying pan (for toasting sesame seeds)
Pestle and Mortar or food processor (for grinding sesame)
Medium saucepan (for making the broth)
Mixing bowls (various sizes for tofu, sauce, and toppings)
frying pan or skillet (for tofu, garlic, and bok choy)
Cooking thermometer (optional but useful for checking oil temperature)
Fine sieve or strainer (for draining tofu oil or sesame paste)
Tongs or chopsticks (for turning tofu and bok choy)
ladle (for serving broth)
Large pot (for boiling ramen noodles)
colander (for draining noodles)
Paper towels or drip rack (for draining fried tofu and garlic)
Sharp knife and cutting board (for prepping vegetables and aromatics)
Serving bowls and spoons (for plating your ramen)

Ingredients

For the Soup Broth:

2 cloves garlic
2 teaspoon ginger
3 tablespoon toasted white sesame seeds
2 tablespoon toasted sesame oil
1 teaspoon doubanjiang spicy chili bean paste
2 teaspoon miso paste
1 tablespoon sugar
1 tablespoon mirin
½ tablespoon sake
2 teaspoon kombu dashi granules
4 cups of vegetable stock
½ teaspoon salt
2 tablespoon yuzu juice 100%. juice

For the Ramen Noodles:

400 g fresh ramen noodles or use half the amount of dried

Garnish:

2 Spring onions
For the Toppings optional but so yum:

Fried tofu:

140 grams super firm tofu
¼ cup cornstarch potato starch is great too

Crispy garlic:

6 cloves ‘chefs’ Garlic nice large cloves if you can find them in your local
120ml neutral oil enough oil for a 1.5-2cm (an inch) frying depth in your chosen pan

Soy seared bok choy:

1 tablespoon sesame oil
6 leaves bok choy
2 teaspoons soy sauce kikkoman or equivalent
1 teaspoon sugar
1 teaspoon sesame seeds
½ red chilli hot as you like or omit for those with delicate palates

Metric - US Customary

Instructions

Toast the sesame seeds in a small, dry pan over medium heat until they turn lightly golden and release their nutty aroma. Grind the sesame using a mortar and pestle or food processor until it forms a dry, coarse paste, then set aside.
Prepare the aromatics by peeling and mincing the garlic and ginger, and finely chopping the red chili if using. Save a little chili for your bok choy topping later.
Make the miso-yuzu paste by stirring together miso paste, doubanjiang, kombu dashi granules, mirin, and sake in a small bowl until smooth. This helps everything dissolve evenly into the broth.
Build the broth by heating sesame oil in a medium saucepan over medium heat. Add the garlic, ginger, and chili, and sauté for a minute or two until fragrant. Stir in the crushed sesame paste and cook briefly, then add the miso mixture, vegetable stock, yuzu juice, sugar, and salt. Bring to a gentle simmer, then reduce the heat and keep warm. Avoid boiling to preserve the delicate citrus flavor.
Fry the tofu by patting it dry and cutting it into even slabs. Lightly dust with cornstarch, then heat neutral oil in a pan to around 180°C and shallow-fry the tofu until golden and crispy on all sides. Drain on paper towels or a wire rack.
Make the crispy garlic in the same oil by frying the thinly sliced cloves until golden brown, then removing them to drain on paper towels. Strain and save the oil for another day — it’s full of flavor.
Sear the bok choy by heating sesame oil in a frying pan over medium-high heat. Add the leaves and let them sizzle for a minute or two until lightly charred. Stir in soy sauce, sugar, sesame seeds, and a touch of chopped chili if you’d like, then cook until the leaves are glossy and slightly wilted.
Cook the noodles in a large pot of boiling water according to the package instructions, shortening the cook time by about 30 seconds for a springy, al dente texture. Drain well.
Assemble your Yuzu Ramen by dividing the noodles between serving bowls. Ladle in the hot broth, then add the tofu, crispy garlic, and soy-seared bok choy. Finish with a scattering of fresh green onions and enjoy straight away while everything’s piping hot and fragrant.

Video

Notes

Yuzu juice: Freshly squeezed is ideal if you can find it, but bottled yuzu juice works beautifully too. Just choose a good-quality brand (I've used Tosa) with 100% juice if possible. If yuzu isn’t available, mix lemon and lime juice for a similar bright, citrusy note.

Miso: White (shiro) miso gives a gentler sweetness, while red miso brings deeper umami. Either works here, so use whichever you prefer or have on hand.

Noodles: Fresh ramen noodles have the best texture, but dried noodles are perfectly fine. You can even use udon or soba in a pinch — just adjust cooking times.

Broth depth: Letting the broth rest for 10–15 minutes before serving gives it time to mellow and develop a deeper, rounder flavor.

Tofu: Super-firm tofu works best for frying, but if you only have firm or medium, press it gently between paper towels first to remove excess moisture.

Doubanjiang: This spicy chili bean paste varies in heat by brand. Start with less and add to taste if you’re unsure.

Gluten-free option: Use tamari instead of soy sauce and gluten-free noodles. Always check your miso paste and doubanjiang labels too, as some contain wheat.

Storage: Keep the broth in the fridge for up to 3 days or freeze for up to a month. Cook noodles fresh for each serving, as they lose their bite when stored.

Nutrition