Miso Tofu Ramen Bowl
Savory Miso Broth with Silken Tofu, Shiitake Mushrooms & Ramen Noodles
Ingredients:
2 tablespoons sesame oil
4 green onions, white parts and green parts separated and sliced
3 cloves garlic, minced
1 tablespoon grated fresh ginger
8 cups vegetable broth
3 tablespoons white miso paste
2 tablespoons soy sauce (or tamari for gluten-free option)
1 tablespoon rice vinegar
1 teaspoon maple syrup
8 oz firm tofu, cubed
8 oz shiitake mushrooms, stemmed and sliced
8 oz ramen noodles (use rice noodles for gluten-free option)
2 cups baby spinach
1 carrot, julienned
2 soft-boiled eggs, halved (optional)
1 sheet nori, cut into thin strips
1 tablespoon toasted sesame seeds
Chili oil to taste (optional)
Directions:
In a large pot, heat sesame oil over medium heat. Add white parts of green onions, garlic, and ginger. Sauté for 2-3 minutes until fragrant.
Add vegetable broth and bring to a simmer. In a small bowl, whisk miso paste with a ladle of hot broth until smooth, then add back to the pot.
Add soy sauce, rice vinegar, and maple syrup to the broth. Simmer for 5 minutes.
Add shiitake mushrooms and simmer for another 5 minutes until tender.
Meanwhile, prepare ramen noodles according to package instructions. Drain and set aside.
Gently add tofu cubes to the broth and simmer for 2 minutes to warm through.
To serve, place cooked noodles in bowls. Ladle the hot broth with mushrooms and tofu over the noodles.
Top each bowl with baby spinach, julienned carrots, green parts of green onions, nori strips, and sesame seeds.
If using, add halved soft-boiled eggs and a drizzle of chili oil.
Serve immediately and enjoy!
Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes
Kcal: 385 kcal | Servings: 4 servings