Miso Ramen with Tofu
 
Prep time
Cook time
Total time
 
This Easy Miso Ramen recipe is must try. This Ramen can be made fully vegan and topped with eggs, corn and everything you like. This is amazing ramen noodles. This will be satisfy your ramen craving in 30 minutes.
Author:
Recipe type: Lunch, Dinner
Cuisine: Japanese
Serves: 4
Ingredients
Tofu scramble
  • 12-15 ounce extra firm tofu, fully drained of liquid
  • 1 tbsp sesame oil
  • 1½ tbsp soy sauce
  • 1 tbsp chili sauce
Broth
  • 2 teaspoons vegetable oil
  • 1 tablespoon toasted sesame oil
  • 1 shallot or 1/ red onion
  • 5 garlic, finely minced
  • 1 inch ginger, finely chopped
  • 5 ounces fresh shiitake mushrooms(chopped), or 6-7 dried mushrooms whole
  • 1 tbsp group toasted sesame seeds, crushed in a mortar and pestal
  • 1 tsp black pepper or white pepper, crushed in a mortar and pestal with sesame seeds
  • 4 tbsp white miso
  • ⅓ cup (80 grams) of sichuan douban chili paste or2 tsp red chili paste or 3 tablespoons sambal oelek
  • 4 cups chicken stock or vegetable stock(to make it fully vegetarian)
  • 2 tsp soy sauce
  • 1 tbsp mirin
  • ¼ lettuce or cabbage
  • handful bean sprouts
  • ½ cup unsweetened almond milk or soy milk
ramen noodles
  • scallions
  • boiled egg, use 3 min eggs or fully boiled
  • cooked sweet corn
  • pickled red ginger(optional), I get it at my local asian store
Instructions
Crispy Scrambled Tofu
  1. In a nonstick large bottomed pan, add vegetable oil and sesame oil. Let it get smoking hot and add the tofu and scramble it with a use of a wooden ladle. Don't disturb it for a minute. Let it brown. Then saute it and again let it brown. After the tofu gets some color and caramalizes, add the soy sauce and chili sauce and saute. Let it brown well for another 3-4 minutes. Turn off the heat and take it out on a plate, set aside.
Ramen Broth
  1. In a soup pot, add vegetable oil and sesame oil. Add the minced onion or shallot, ginger and garlic. Saute on medium heat for 2-3 minutes. Don't let the ginger and garlic burn. Then add the mushrooms, sesame seed powder, pepper, chicken or vegetable stock, miso, soy sauce,red chili paste, mirin and use a whist to mix everything well. Bring it to a boil, then simmer for 5-10 minutes. Switch off the heat and strain the liquid in a seive in another vessel. Pour the strained broth back into the soup pot. Check for salt and flavoring at this point. Bring the liquid to simmer.
  2. Add the shredded cabbage, bean sprouts and add the almond milk. Keep it on simmer.
  3. While the broth is simmering, cook the ramen noodles as per the instructions, which take 5-7 minutes. Strain the noodles and set aside.
To Serve
  1. Take the noodes, carefully place in a bowl. Pour the Ramen broth over the noodles. Top it with the spicy tofu scramble, scallions, egg, corn and some pickled red ginger.
Notes
Please use the best quality stock, it makes a huge difference. Make sure to use low sodium or sodium free stock. If you use full sodium, then make sure to add less of soy sauce.
For the PINK EGGS:
add beet juice to water. After you peel the eggs, let it sit in the beet water overnight. Refrigerate it. Next day, take it out carefully and cut it for the pink hue.
Recipe by Food Fashion Party at https://www.foodfashionparty.com/2018/09/05/easy-miso-ramen/