Description
A delicious and hearty ramen dish featuring crispy tofu and a rich miso broth, perfect for a comforting meal.
Ingredients
Scale
- 200g ramen noodles
- 200g firm tofu, cubed
- 4 cups vegetable broth
- 3 tablespoons miso paste
- 2 tablespoons soy sauce
- 1 tablespoon sesame oil
- 1 cup bok choy, chopped
- 1 carrot, julienned
- 2 green onions, sliced
- 1 tablespoon sesame seeds
Instructions
- Press the tofu to remove excess moisture, then cut it into cubes.
- Heat sesame oil in a pan over medium heat and fry the tofu until golden and crispy on all sides.
- In a separate pot, bring the vegetable broth to a simmer.
- Whisk in the miso paste and soy sauce until fully dissolved.
- Add the bok choy and carrot to the broth and cook for 3-4 minutes until tender.
- Cook the ramen noodles according to package instructions, then drain and set aside.
- To serve, place the noodles in a bowl, pour the miso broth and vegetables over them, and top with crispy tofu and green onions.
- Garnish with sesame seeds before serving.
Notes
- For extra flavor, marinate the tofu in soy sauce before frying.
- Feel free to add other vegetables like mushrooms or spinach.
- This dish can be made vegan by ensuring the miso paste is plant-based.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: Japanese
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 3g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 6g
- Protein: 20g
- Cholesterol: 0mg
Keywords: Ramen, Crispy Tofu, Miso Broth, Vegan Ramen, Japanese Cuisine