Spicy Miso Ramen with Tofu combines red and white miso as the base and adds some heat for a different layer of flavor! The added dimension of the tofu and shiitake mushrooms brings up the umami (savoriness) of the bowl. Spicy Miso Ramen with Tofu is quite the rave now and this bowl competes with any restaurant dish out there when you use our Kaedama Ramen Packs for that authentic ramen taste.
You can control the texture of the ramen (this isn’t cheap mushy ramen) by cooking it to a soft texture (2:30min) or chewy hard texture (2:00min) depending on how long you cook the noodles. The noodles stand up to the broth and pull in that great miso flavor with every bite. Add a ramen egg (recipe here) and you have a very traditional Japanese bowl with ramen experience you can enjoy at home.
Makes 4 servings.
Spicy Miso Paste:
- 1 small yellow onion
- 1/2 cup red miso
- 1/2 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
Ramen:
- 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
- 2 packs ramen noodles
- scallions, roasted seaweed, sesame oil for serving
Instructions
- SPICY MISO PASTE: Pulse all miso paste ingredients together in a food processor until 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 1/4 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 tablespoon or so of miso paste and stir fry until golden brown. Add the stock and soy milk and bring to a simmer. Place 1/2 cup spicy miso paste on top of a very fine sieve. Lower the sieve halfway 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 for 2 minutes, 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 bowls 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.
From our pals @pinchofyum
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