Homemade Spicy Ramen with Tofu

• Produce

  • 6 cloves Garlic
  • 1 2 inch piece Ginger, fresh
  • 1 Scallions
  • 5 oz Shiitake mushrooms, fresh
  • 1 Yellow onion, small

• Refrigerated

  • 4 Eggs
  • 2 cups Soy milk, plain unsweetened
  • 12 oz Tofu, extra firm

• Canned Goods

  • 3 cups Chicken stock

• Condiments

  • 3 tbsp Mirin
  • 1/2 cup Red miso
  • 1/2 cup White miso

• Pasta & Grains

  • 6 oz Ramen noodles

• Oils & Vinegars

  • 1 tbsp Sesame oil, toasted
  • 3 tbsp Vegetable oil

• Other

  • 3 tablespoons sambal oelek

Found on pinchofyum.com

Description

Ingredients

• 1 small yellow onion
• ½ cup red miso
• ½ cup white miso
• 3 tablespoons sambal oelek
• 6 cloves garlic
• 2 inch piece fresh ginger
• 3 tablespoons mirin
• 2 tablespoons vegetable oil
• 1 tablespoon toasted sesame oil
• 12-15 ounces extra firm tofu
• 1 tablespoon oil
• 4 eggs
• 5 ounces fresh shiitake mushrooms, chopped (but see notes about dried mushrooms!)
• 3-4 cups chicken stock
• 2 cups plain unsweetened soy milk
• 6 ounces ramen noodles
• scallions, roasted seaweed, sesame oil for serving

Directions

• SPICY MISO PASTE: Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.
• TOFU: Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add ¼ cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.
• BROTH: (SEE NOTES) To the same pan, add the chopped shiitake and a a tablespoon or so of miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Place ½ cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning - add salt or a little soy sauce until it tastes like a spicy ramen broth.
• EGGS and RAMEN: Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft.
• SERVING: Divide the noodles into four large bowl and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil.