Spicy Miso Ramen Soup
Ingredients
- 2 servings ramen
- 3 cups miso or kombu stock
- 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)
Tofu crumbles
- 16 oz firm tofu
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon toasted sesame oil
Togarashi oil
- 2 cloves 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, then let cool completely and save in a jar.
Mash tofu into tiny crumbles in a non-stick pan and cook for 2 minutes.
Add 2 teaspoons oil, garlic, and ginger to the tofu, cook until all ingredients turn lightly brown and dry.
Season the tofu with 2 tablespoons soy sauce, 2 teaspoons maple syrup, and 1 teaspoon toasted sesame oil, adjusting taste as needed.
In a microwaveable safe bowl, add 2 cloves finely minced garlic and enough oil to cover, microwave for 2 minutes, stirring halfway, then remove and stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi), and set aside until ready to use.
Cook the ramen according to package instructions.
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 test the soup and add more paste if needed.
Serve the cooked ramen with the soup, topped with tofu crumbles, blanched bok choy, a drizzle of togarashi oil, and chopped scallions.
