Homemade Spicy Ramen with Tofu
Ingredients
Spicy Miso Paste
-
1
small
yellow onion
-
½
cup
red miso
-
½
cup
white miso
-
3
tablespoons
sambal oelek
-
6
cloves
garlic
-
2
inches
fresh ginger
-
3
tablespoons
mirin
-
2
tablespoons
vegetable oil
-
1
tablespoon
toasted sesame oil
Ramen
-
12–15
ounces
extra firm tofu
-
1
tablespoon
oil
-
4
eggs
eggs
-
5
ounces
fresh shiitake mushrooms, chopped
-
3–4
cups
vegetable stock
-
2
cups
plain unsweetened soy milk
-
6
ounces
ramen noodles
-
to taste
scallions, roasted seaweed, sesame oil for serving
Instructions
- Make the spicy miso paste by pulsing all the paste ingredients in a food processor until smooth.
- Press moisture out of the tofu, cut it into cubes, and fry in oil until browned, then mix with some miso paste.
- In the same pan, stir fry chopped shiitake mushrooms with miso paste, then add vegetable stock and soy milk, simmering the mixture.
- Dissolve remaining miso paste into the simmering soup and adjust seasoning.
- Cook ramen noodles according to package instructions and prepare soft-boiled eggs.
- Serve by dividing noodles into bowls, adding soup, tofu, a soft-boiled egg, and garnishing with scallions and sesame oil.
Nutrition Facts (estimated)
Servings
4
Calories
400
Total fat
15g
Total carbohydrates
45g
Total protein
20g
Sodium
1000mg
Cholesterol
220mg
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