Spicy Ramen with Miso Tofu

AuthorZoeCategory, , , , DifficultyIntermediate

Yields6 Servings
Prep Time15 minsCook Time45 minsTotal Time1 hr

 1 Package, Ramen Noodles
 1 Package, Extra Firm Tofu, drained and pressed
 ½ cup Red Miso
 1 cup Shiitake Mushrooms, dice 1/2 a cup
 2 Scallions, sliced on a bias
 3 Eggs, soft boiled
 3 cups Vegetable Stock
 1 cup Milk or Soy Milk
 ¼ cup Soy Sauce
 1 tbsp Chili Garlic Paste
 1 tsp Ginger, ground
 1 tsp Salt
 1 tsp Black Pepper
 Seaweed Crackers
 Bean Sprouts
 Sesame Oil

1

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

2

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

3

Cook the noodles according the package. Set aside.

4

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

5

Taste the broth. Season if necessary.

6

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

Ingredients

 1 Package, Ramen Noodles
 1 Package, Extra Firm Tofu, drained and pressed
 ½ cup Red Miso
 1 cup Shiitake Mushrooms, dice 1/2 a cup
 2 Scallions, sliced on a bias
 3 Eggs, soft boiled
 3 cups Vegetable Stock
 1 cup Milk or Soy Milk
 ¼ cup Soy Sauce
 1 tbsp Chili Garlic Paste
 1 tsp Ginger, ground
 1 tsp Salt
 1 tsp Black Pepper
 Seaweed Crackers
 Bean Sprouts
 Sesame Oil

Directions

1

Press as much water as possible out of the tofu. You can use a tofu press or paper towels. Cube the tofu and fry in a large pan with 1 tbsp oil until golden on all sides. Add 1/4 cup of miso to the tofu and cook for another few minutes. Remove from the pan and set aside.

2

In a large pot, add 1 tbsp oil and the chopped mushrooms. Add the rest of the miso paste and fry until golden brown. Add the stock, the milk and the soy sauce. Bring to a simmer. Add the chili garlic paste, ginger, salt and pepper.

3

Cook the noodles according the package. Set aside.

4

While broth is simmering, bring a small pot of water to a rolling boil and add the eggs. Cook for 7 minutes and then remove and add to a boil of ice water. Let cool completely. Gently roll the egg to crack the shell and then gently peel the egg. Set aside.

5

Taste the broth. Season if necessary.

6

Add cooked noodles to a serving bowl. Ladle broth over the noodles. For each serving, top with miso tofu, scallions, half a soft boiled egg, seaweed crackers, and any other toppings.

Spicy Ramen with Miso Tofu
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