Miso Ramen

One of the locations of our favorite sushi bar recently converted into a ramen concept and now we have access to excellent ramen all the time. This is a recipe that we made a few months ago and it's reminiscent of some of the new dishes we've been trying from Ramen Katsu. The spicy miso paste provides flavor for the ramen broth as well as a nice crust on the tofu. Overall, this was a recipe that we enjoyed but we ended up needing more broth and noodles for the leftover tofu that we had on hand. If you plan to serve this as four servings, I would recommend doubling the broth if you like your ramen to have a lot of liquid, you may also need additional noodles because 1.5 ounces per serving didn't seem like enough.

Slightly adapted from Pinch of Yum.

Spicy Miso Paste
-1 small yellow onion
-1/2 cup red miso
-1/2 cup white miso
-3 tablespoons garlic chili sauce
-2 cloves garlic
-2-inch piece fresh ginger
-3 tablespoons mirin
-2 tablespoons vegetable oil
-1 tablespoon toasted sesame oil

-14 ounces extra firm tofu, pressed and sliced (or cubed) 
-1 tablespoon oil
-4 eggs, soft boiled
-5 ounces fresh shiitake mushrooms, chopped
-4 cups vegetable stock
-6 ounces ramen noodles
-scallions and sesame seeds for serving

To make the spicy miso paste which acts as the base for the next several steps, pulse all of the ingredients together in a food processor until a smooth paste forms. Whatever you don't use can be frozen.

Heat one tablespoon of oil in a pan and fry the tofu until it has browned on all sides. Once browned, add 1/4 cup of the spicy miso paste and cook for a few minutes more or until the paste is golden on the tofu.

While the tofu fries, add the shiitake mushrooms and about one tablespoon of the miso paste to a pot. Stir until the mushrooms are golden brown and then add the vegetable stock. Bring the stock to a simmer and place 1/2 cup of the miso paste into a fine sieve. Lower the sieve partially into the simmering broth and allow for the miso paste to dissolve. Discard any solids left in the sieve and allow the soup to simmer for another 5-7 minutes.

Cook the ramen according to package directions and drain. To soft boil the eggs, bring a small pot of water to a boil and add four eggs (or two eggs for two servings). Cook the eggs for six minutes and then transfer to a bowl of cold water. Peel carefully.

Serve the broth divided by the desired number of servings, add the ramen noodles and a soft boiled egg. Top with scallions and sesame seeds.



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