Quick and Easy Miso Ramen with Spicy Tofu Scramble

Calling all ramen lovers!  You will have to give this quick, delicious, homemade, easy miso ramen recipe a try!  This ramen can be made fully vegan and topped with eggs, corn, bok choy, and amazing ramen noodles. This will satisfy your ramen craving in a mere thirty minutes.

Happy September!! We are into soup weather, cozy sweaters, and festivities.

I had to dive into my favorite season EVER with this beautiful and ambrosial ramen, which I love just as much.

I had ramen for the first time many years ago and wasn’t impressed.  Three years ago, however, when I had it in Totto Ramen, I was converted.  We enjoyed it so much that we had it a couple of times during that trip alone, which is quite uncommon for us.  After we got back, I was determined to find a good ramen in San Francisco.  Although I’ve found a few good places, it has never hit a spot like Totto.  Then, it was time to try it at home. After making ramen many times, I still felt like something was missing.  I was determined, however, so I kept on.  So here it is, almost a year into trial and error, the easiest miso ramen which is the closest that I’ve come to New York ramen.  SO GOOD!!

My love for a good ramen knows no bounds.  So I had to come up with one that I love which comes close to the New York Ramen.

One of my very favorite Japanese food bloggers is the famous Nami from Just One Cookbook. She’s one of the sweetest people I know, and we have been following each other’s work for many years.  After researching for the best ramen ever, I fell on Nami’s blog.  Her little tips were so helpful to come up with this easy miso ramen.  The sesame powder I used here is definitely her recommendation.

There are a few essential things that you need to make this Easy Miso Ramen:

1. The best dry ramen noodles  that you can get.  Fresh is great, but dry is great too.
2. White Miso Paste  or Red Miso Paste
3. Spicy Broad Bean Paste
4. Mirin 
5. My favorite CHICKEN BROTH and VEGETABLE STOCK(Pacific or Imagine brands, both are great)

Making Easy Miso Ramen

The tofu scramble with soy sauce and chili sauce is beyond tasty in this recipe.  It takes a little bit of patience to brown and crisp up the tofu, but it’s worth every bite.

The stock is key to a good ramen.  This stock is made with dried shiitake mushrooms, soy milk, and chicken stock.  You can make it fully vegan with vegetable stock.  The miso paste, the chili paste, and mirin are all very important ingredients to making this tasty stock.  Then, the toppings complete the delicious and easy miso ramen.

Miso Ramen with Tofu

 

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Prep time

10 mins

Cook time

20 mins

Total time

30 mins

 

This Easy Miso Ramen recipe is must try. This Ramen can be made fully vegan and topped with eggs, corn and everything you like. This is amazing ramen noodles. This will be satisfy your ramen craving in 30 minutes.

Author: Ash

Recipe type: Lunch, Dinner

Cuisine: Japanese

Serves: 4

Ingredients

Tofu scramble

• 12-15 ounce extra firm tofu, fully drained of liquid
• 1 tbsp sesame oil
• 1½ tbsp soy sauce
• 1 tbsp chili sauce

Broth

• 2 teaspoons vegetable oil
• 1 tablespoon toasted sesame oil
• 1 shallot or 1/ red onion
• 5 garlic, finely minced
• 1 inch ginger, finely chopped
• 5 ounces fresh shiitake mushrooms(chopped), or 6-7 dried mushrooms whole
• 1 tbsp group toasted sesame seeds, crushed in a mortar and pestal
• 1 tsp black pepper or white pepper, crushed in a mortar and pestal with sesame seeds
• 4 tbsp white miso
• ⅓ cup (80 grams) of sichuan douban chili paste or2 tsp red chili paste or 3 tablespoons sambal oelek
• 4 cups chicken stock or vegetable stock(to make it fully vegetarian)
• 2 tsp soy sauce
• 1 tbsp mirin
• ¼ lettuce or cabbage
• handful bean sprouts
• ½ cup unsweetened almond milk or soy milk

ramen noodles

• scallions
• boiled egg, use 3 min eggs or fully boiled
• cooked sweet corn
• pickled red ginger(optional), I get it at my local asian store

Instructions

Crispy Scrambled Tofu

1. In a nonstick large bottomed pan, add vegetable oil and sesame oil. Let it get smoking hot and add the tofu and scramble it with a use of a wooden ladle. Don't disturb it for a minute. Let it brown. Then saute it and again let it brown. After the tofu gets some color and caramalizes, add the soy sauce and chili sauce and saute. Let it brown well for another 3-4 minutes. Turn off the heat and take it out on a plate, set aside.

Ramen Broth

1. In a soup pot, add vegetable oil and sesame oil. Add the minced onion or shallot, ginger and garlic. Saute on medium heat for 2-3 minutes. Don't let the ginger and garlic burn. Then add the mushrooms, sesame seed powder, pepper, chicken or vegetable stock, miso, soy sauce,red chili paste, mirin and use a whist to mix everything well. Bring it to a boil, then simmer for 5-10 minutes. Switch off the heat and strain the liquid in a seive in another vessel. Pour the strained broth back into the soup pot. Check for salt and flavoring at this point. Bring the liquid to simmer.
2. Add the shredded cabbage, bean sprouts and add the almond milk. Keep it on simmer.
3. While the broth is simmering, cook the ramen noodles as per the instructions, which take 5-7 minutes. Strain the noodles and set aside.

To Serve

1. Take the noodes, carefully place in a bowl. Pour the Ramen broth over the noodles. Top it with the spicy tofu scramble, scallions, egg, corn and some pickled red ginger.

Notes

Please use the best quality stock, it makes a huge difference. Make sure to use low sodium or sodium free stock. If you use full sodium, then make sure to add less of soy sauce.
For the PINK EGGS:
add beet juice to water. After you peel the eggs, let it sit in the beet water overnight. Refrigerate it. Next day, take it out carefully and cut it for the pink hue.

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