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
1Package, Ramen Noodles
1Package, Extra Firm Tofu, drained and pressed
½cupRed Miso
1cupShiitake Mushrooms, dice 1/2 a cup
2Scallions, sliced on a bias
3Eggs, soft boiled
3cupsVegetable Stock
1cupMilk or Soy Milk
¼cupSoy Sauce
1tbspChili Garlic Paste
1tspGinger, ground
1tspSalt
1tspBlack 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.
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