Spicy Miso Ramen with Tofu Crumbles
Ingredients
- Stock
- Milk
- Ramen noodles
- Bok choy
- Scallions (green part)
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)
Tofu crumbles
- 1 pack (16oz) firm tofu
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon toasted sesame oil
- 2 teaspoons oil
Togarashi oil
- 2 cloves finely minced garlic
- 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 mixture for 3 minutes, stirring continuously. Let cool completely and save in a jar.
Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes. Add in 2 teaspoons oil, garlic, and ginger, and cook until lightly brown and dry. Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil. Adjust taste accordingly.
In a microwave-safe bowl, add 2 cloves finely minced garlic and enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove and stir in 1 tablespoon Japanese seven spice. Set aside until ready to use.
Place stock and 'milk' in a pot and bring to a simmer. Add 1/4 cup of spicy miso paste into a fine-mesh sieve and lower it halfway into the simmering soup. Stir slowly with a spoon to dissolve the paste into the soup. Taste and add more paste if needed.
Serve cooked ramen with the soup, top with tofu crumbles, blanched bok choy, a drizzle of togarashi oil, and chopped scallions.
