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By Radish Roots
30 Minute Miso Ramen with Crispy Tofu and Soft Boiled Eggs
13 steps
Prep:10minCook:20min
This ramen recipe is ready in less than 30 minutes and is the perfect comfort food. The miso base is full of umami flavor, and this dish can be filled with any of your favorite veggies and topped with crispy tofu.
Updated at: Thu, 17 Aug 2023 12:50:06 GMT
Nutrition balance score
Good
Glycemic Index
42
Low
Glycemic Load
52
High
Nutrition per serving
Calories1088.1 kcal (54%)
Total Fat45.2 g (65%)
Carbs123.5 g (47%)
Sugars26.1 g (29%)
Protein48.9 g (98%)
Sodium3339.1 mg (167%)
Fiber9.5 g (34%)
% Daily Values based on a 2,000 calorie diet
Ingredients
2 servings
1 Tbsolive oil
for frying the vegetables
1 cupmushrooms
thinly sliced
1 cupshredded carrots
1 Tbssesame oil
2 tablespoonsgarlic
minced, garlic =1 tbs minced garlic
1 Tbsginger
grated, or 2 tsp ground ginger
6 cupsstock
chicken, beef, vegetable
1 Tbssoy sauce
to taste
3 Tbswhite miso paste
or red
1 Tbspeanut butter
trust me on this
2 packagesramen noodle
dried, blocks, you can use any brand we will use the noodles and discard the seasoning packets
2 cupsspinach
or kale
1 cupgreen spring onions
sesame seeds
to top, optional
1 blocktofu
extra firm
1 Tbspcoconut oil
or olive oil, melted
1 Tbspcorn starch
1 Tbspsoy sauce
or coconut aminos
1eggs
cold
Instructions
Ramen Instructions
Step 1
Heat a large stock pot or dutch oven on medium heat olive oil. Add carrots and mushrooms and fry for 3 minutes until lightly browned. Add in garlic, ginger and sesame oil and saute until fragrant for about 2 minutes.
Pot
Step 2
Pour in the stock, soy sauce, miso paste and peanut butter and stir until smooth.
Step 3
Place the spinach or kale into the broth and simmer for 3 minutes. Once the leaves have absorbed into the broth, place the ramen noodles into the pot and cook for an additional 3 minutes until the noodles are soft to serve.
Step 4
Serve immediately and garnish with spring onions, and soft boiled eggs. Enjoy!
Crispy Tofu Instructions
Step 5
Preheat oven to 375° and line a cookie sheet with parchment paper or silicone baking mat.
Baking sheet
Parchment paper
Step 6
Slice your block of tofu lengthwise into even rectangular slices ¼ inch thick. If it's easier to cube the tofu you can also do this.
Knife
Step 7
Place a paper towel over a cutting board and place tofu slices on top in one layer. Place a second paper towel over the tofu and place a large frying pan on top and a weight on top. I usually just place my jar of flour over top or a bottle of wine or fruit bowl will also work. Let your tofu rest for 10-15 min. Getting rid of the excess moisture will result in crispier tofu.
Frying Pan
Step 8
Stir together soy sauce and cornstarch.
Step 9
Toss the slices or cubes into the sauce mixture and toss to coat evenly.
Step 10
Arrange slices on your baking sheet and bake for 30 min until crispy.
Baking sheet
Jammy Soft-Boiled Eggs Instructions
Step 11
Fill a saucepan with cold water and bring to a boil with enough water to cover your eggs with about an inch of water above.
Step 12
Place your eggs into the pot gently to avoid cracking. Set your timer for 6 minutes. While your eggs are cooking prepare your ice bath and fill a large bowl with enough water and ice to cover your eggs. After 6 and a half minutes, gently and immediately place your eggs in the ice bath to stop the cooking process.
Step 13
Peel eggs and carefully slice in half. The yolks will feel very runny so try to cut them quickly to have the halves lay flat right away before topping on your ramen.
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Notes
108 liked
11 disliked
Delicious
Easy
Go-to
Fresh
Makes leftovers
I have made it, and it was delicious!
Personally, I didn't use the peanuts butter.
I recommend marinating the slice of tofu in a bit of soy sauce before covering with panko.
I added chopped fresh green chilli in the oil with the garlic and the ginger along with white rice wine.
I used udon thick noodles (made by my self in 30 min).
Best meal I've had in the last month.
2 Likes