Spicy Miso Ramen with Tofu and Togarashi
Ingredients
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 only)
Tofu crumbles
- 1 pack 16oz firm tofu
- 1 teaspoon minced garlic
- 1 teaspoon minced ginger
- 2 teaspoons oil
- 2 tablespoons soy sauce
- 2 teaspoons maple syrup
- 1 teaspoon toasted sesame oil
Togarashi oil
- 2 cloves finely minced garlic
- enough oil to cover
- 1 tablespoon Japanese seven spice (Shichimi Togarashi)
Soup components
- stock
- milk (plant-based)
- ramen noodles
- bok choy
- scallions (green part)
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 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, and 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. Adjust taste accordingly.
In a microwaveable safe bowl, add 2 cloves finely minced garlic and enough oil to cover. Microwave for 2 minutes, stirring halfway.
Remove the bowl and stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.
To make the soup, 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, lower the sieve halfway into the simmering soup, and use a spoon to slowly stir the paste to dissolve into the soup.
Taste test the soup and add more spicy miso paste if needed.
Serve the cooked ramen with the soup, top with tofu crumbles, blanched bok choy, a drizzle of togarashi oil, and chopped scallions.
