Miso Ramen with Crispy Tofu & Soy-Marinated Egg
I’m not intimidated by many things in the kitchen, but sourdough starters, French Macarons and Miso Ramen happen to be on that short list. Last week, I decided it was time to tackle my demons. And by decided, I mean my 12 year old forced me to make her homemade ramen. I must admit, even though I crushed it, I’m still never jumping on that sourdough starter train. 🤷🏻♀️
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Don’t be discouraged by the long list of ingredients. This one is not as labor intensive as it seems. Vegans can bail on the butter and egg. Anyone can leave out the tofu if that’s the part of the recipe that sends you over the brink. Throw in sautéed shrimp or ground pork if you’re into it. There are no rules in my kitchen (other than those who don’t cook must clean!)
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A few pro tips before I send you on your way: 1) don’t bail on the dried porcini mushrooms. They add so much umami flavor and are available at most supermarkets as well as Amazon. 2) Any broth will work, but the deepest vegetable broth flavor is from Better than Bouillon. Buy the paste and mix it yourself. 3) The mix of miso flavors is intensional. White miso is sweet and mellow and salty and balanced. Red miso is rich and deep and earthy and pronounced. The combo is intoxicating.
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Case in point: Not pictured 📷: the glass straw my daughter uses to drink the broth. 😳
STEP BY STEP PICTURES:
MISO RAMEN WITH CRISPY TOFU & SOY MARINATED EGG
Ingredients:
- 4 eggs
- 6 tablespoons soy sauce
- 3 tablespoons mirin (substitute rice vinegar)
- 3 tablespoons sake (substitute white wine)
- 6 cups vegetable broth
- 1 cup water
- ¼ cup soy sauce
- ¼ cup white miso
- ¼ cup red miso
- ¼ cup creamy almond butter (any nut butter will work)
- ¼ cup unsweetened coconut milk (shake well to incorporate cream & water before measuring!)
- 2 tablespoons mirin (sub rice vinegar)
- 1 tablespoon sesame oil
- 1 tablespoon pureed ginger (I like The People’s Organic or Gourmet Garden)
- 3 garlic cloves, minced of grated on a microplane
- ¼ cup dried porcini mushrooms (available at most supermarkets or Amazon)
- 2 to 3 3oz squares of ramen noodles (discard the flavor packet)
- 1 (14oz) container of extra-firm tofu, pressed of all liquid
- 1 tablespoons cornstarch
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon white miso
- 1 teaspoon ginger (I like The People’s Organic or Gourmet Garden)
- 1 tablespoon soy sauce
- 1 teaspoon sesame oil
- Toasted sesame seeds (optional)
- 3 scallions, thinly sliced (optional)
- 1 sheet nori seaweed, cut into 1” strips (optional)
- Drizzle of Trader Joe’s chili garlic crunch or chili oil (optional)
Instructions:
- Mix soy sauce, mirin and sake in a medium bowl. Bring 1 quart of water to a boil and gently add the eggs. Keeping the water at a low boil, let cook for 6 ½ minutes. Remove and place in a bowl of ice water and let sit for 15 minutes. Peel and poke all over with a toothpick before placing egg in the bowl with the marinade. Let sit in the sauce for at least an hour, tossing gently occasionally to make sure the eggs get fully marinated.
- Place all ingredients in the instant pot and mix well. Cook on High Pressure for 8 minutes before doing a quick manual release. Remove and discard the mushrooms. Switch function to saute, add the ramen and cook until soft.
- Place all ingredients in a large dutch oven. Bring to a boil, before reducing to a simmer for 20 minutes. Remove the mushrooms, bring back to a boil and cook the ramen noodles for about 4 minutes or until soft.
- While the broth is cooking, toss tofu in a medium bowl with cornstarch.
- Heat a large NON-STICK saute pan with olive oil over medium-high and add the tofu. Cook, tossing occasionally, until browned on all sides. Lower the flame to low, move the tofu to the side and whisk butter, miso, garlic, ginger, soy sauce and sesame oil to the pan. Make sure the miso is incorporated before tossing the tofu into the sauce until fully coated. Sprinkle with sesame seeds, remove from heat and reserve.
- Garnish bowls with miso-glazed tofu, sliced scallions, a ramen egg cut in half, cut seaweed (optional) and a drizzle of chili garlic oil, if you like it spicy.