Spicy Miso Ramen Bowl
Ingredients
- 2 servings ramen
- 3 cups miso or kombu stock (see ramen's recipe)
- 1 cup unsweetened plant-based milk
- blanched bok choy
Spicy miso paste
- 3 tablespoons red miso
- 3 tablespoons white miso
- 2 tablespoons toasted sesame oil
- 1.5 tablespoons hot bean paste
- 1 tablespoon mirin
- 1 tablespoon ground sesame seeds
- 1 red jalapeno or red chili
- 6 cloves garlic
- 3 scallions (white part only, save green part for soup)
Tofu crumbles
- 16 oz firm tofu, drained and mashed
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
Togarashi oil
- 2 cloves garlic, minced
- oil (enough to cover garlic)
- 1 tablespoon Japanese seven spice (Shichimi Togarashi)
Preparation
Blend all spicy miso paste ingredients until fine.
In a heated non-stick pan with 2 tablespoons oil, cook the blended spicy miso mixture for 3 minutes, stirring continuously. Let cool completely and store in a jar.
Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes.
Add 2 teaspoons oil, minced garlic, and minced ginger to the tofu, and cook until all ingredients turn lightly brown and dry.
Season tofu crumbles with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil. Adjust taste as needed.
In a microwave-safe bowl, add minced garlic and enough oil to cover. Microwave for 2 minutes, stirring halfway through.
Remove the garlic oil from microwave and stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.
Blanch the bok choy until tender
Cook the ramen noodles according to package instructions
To make the soup, place the stock and plant-based milk in a pot and bring to a simmer.
Add 1/4 cup of spicy miso paste into a fine-mesh sieve, lower the sieve halfway into the simmering soup, and stir with a spoon to dissolve the paste into the soup.
Taste the soup and add more spicy miso paste if needed.
Serve the cooked ramen in the soup, top with tofu crumbles, blanched bok choy, a drizzle of togarashi oil, and chopped scallion greens.
