Spicy miso ramen
vegan, refined sugar free, dairy free
Equipment
- 1 bowl
- 1 pot
Ingredients
- 1 Tbsp vegetable oil
- 2 Tbsp red miso
- 1 Tbsp Sambal oelek
- 1 Tbsp toasted sesame oil
- 2 Tbsp soy sauce
- 2 Tbsp mirin
- 1 tsp fresh ginger, grated
- 600 ml vegetable broth
- 50 ml soy milk
- 120 grams ramen
- 300 grams super firm tofu
- 1 Tbsp olive oil
- 1 Tbsp hoisin sauce
- 2 Tbsp soy sauce
- 1/2 Tbsp brown sugar
- 1 tsp fresh ginger, grated
- 1 tsp sesame oil
Instructions
- Wrap the tofu with paper towels and place it on a plate.
- Weight it down with a heavy object for 15-30 minutes to drain the water.
- In a medium bowl, stir together hoisin sauce, soy sauce, sugar and grated ginger.
- Cut tofu into bite-sized pieces, place them in a bowl and coat with the sauce.
- Heat olive oil in a medium pan over medium-high heat, add tofu and cook until crispy on each side. Drizzle with sesame oil.
- In a large pot, heat the vegetable oil on medium high.
- Add the grated ginger and Sambal oelek and cook for a couple of minutes. Add the soy sauce and mirin and stir to combine.
- Add 2 cups of broth and the soy milk.
- In a medium sized bowl, whisk together the remaining cup of broth and the miso.
- Stir to combine everything. Reduce heat to low and simmer.
- Right before serving, add the ramen noodles into the pot. Cook according to package instruction.
- Add veggies, mushrooms, cilantro and the glazed tofu.