A pantry stapble
A fun fact about me is I am a quarter Japanese, so miso ramen holds a special place in my heart. My dad used to whip up the most delicious bowls on weekends using whatever veggies and meats we had on hand. It's a comforting and nostalgic meal for me. As a plant-based chef, I've also come to love tofu as an addition to miso ramen. The crispy tofu takes this dish to a whole new level of flavor. Quick and easy to make, this miso ramen is a flavorful and satisfying meal.
Ingredients
1 package of firm tofu
1 tbsp sesame seed oil (for cookie)
1 tbsp pure sesame seed oil
1 tbsp soy sauce
1 tsp sesame seeds
1/2 tsp chili oil (to taste)
4 cups vegetable stock
2 tbsp white miso
2 tbsp soy sauce
1 packet of ramen noodles
1 small knob of ginger
1 clove of garlic
2 green onions
1/2 bell pepper
1 Bok choy
Sesame seeds (for garnish)
Chili oil (for garnish)
Preparation
1. Wrap tofu in a paper towel then use heavy object to press, a pot works great.
2. Cube tofu then add to a hot pan with sesame cooking oil. Add additional pure sesame oil.
3. Once tofu begins to brown add soy sauce, sesame seeds, and chili oil. Flip occasionally to ensure browning on all sides.
4. You will know when it’s done when it is crispy on the outside and soft on the inside.
5. In a separate pot add vegetable stock, miso, and soy sauce. Whisk until combined and bring to a boil.
6. Cook ramen noodles separately, this reduces the noodles absorption of the broth.
7. To a bowl add ramen noodles, broth, tofu, bell peppers, green onion and Bok choy. Grate the ginger and garlic directly into the bowl and mix.
8. Garnish with additional sesame seeds and chili oil.