Today's recipe, Miso ramen with chili pan-fried tofu, could be the booster for a midweek meal! It is loaded with rich miso, Shiitake mushroom, and flavorful broth with chili tofu you won't be able to get it anywhere.
Prep Time: 20 mins
Cooking Time: 10 mins
5 cups vegetable broth or 4 cups of vegetable broth and 1 cup soy milk
1/4 cup low sodium miso paste or 3 tablespoons regular miso paste
2 oz. ramen noodles
1 block firm tofu
4 cloves garlic, minced
1/4 cup soy sauce
1 1/2 tablespoons chili oil
1 tablespoon cornstarch
5 shiitake mushrooms, de-stemmed and sliced
4 pieces bok choy
3 scallions, for garnish (optional)
Press your tofu and cut into thin square slices. In a medium bowl, mix your soy sauce, 1 tablespoon chili oil, cornstarch, and 3 tablespoons water. Coat each slice of tofu in the mixture.
Place each piece of tofu on a pan over medium heat and cook for 2 minutes of each side or until brown and crispy. Set aside.
Prepare your bok choy. Cut each piece in half lengthwise. Set facedown in a pan over medium heat and cook for 3 minutes or until the surface begins to brown. Flip and cook for 2 minutes on the other side. Set aside.
Combine broth, garlic, miso, and soy milk (if using) in a large pot and bring to a simmer. Simmer for 3 minutes then add your mushrooms and simmer for another 3 minutes. Bring to a boil, add your noodles, and cook for 5 minutes or until noodles reach desired consistency. Remove from heat.
Assemble your bowls. Pour some broth and noodles into your bowls then top with a few pieces of tofu and a piece of bok choy. Garnish with remaining chili oil and scallions if using.