BHA & BHT Free Dairy Free Creamy Miso Ramen with Tofu
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Learn more →Ingredients
4 servings
For the tofu
- 14 oz firm tofu, pressed and cut into ¾-inch cubes
- 2 tbsp sesame oil
- 1 tbsp tamari
For the broth
- 1 tbsp sesame oil
- 1 tbsp fresh ginger, finely grated
- 3 cloves garlic, minced
- 1 tbsp gochujang
- 3 tbsp white miso paste
- 2 tbsp tahini
- 1 can (13.5 oz) full-fat coconut milk
- 4 cups vegetable broth
- 1 tbsp tamari
- 1 tsp rice vinegar
For the noodles
- 10 oz ramen noodles
For the soft-boiled eggs
- 4 large eggs
- 2 tbsp tamari
- 2 tbsp mirin
- ¼ cup water
For serving
- 2 green onions, thinly sliced
- 1 sheet nori, cut into strips
- 1 tsp sesame seeds (optional)
- 1 tsp chili oil (optional)
Instructions
- 1
Bring a medium saucepan of water to a boil. Gently lower the eggs in and cook for exactly 7 minutes, then transfer immediately to a bowl of ice water and let sit for 5 minutes. Peel the eggs and place them in a small bowl. Stir together the 2 tbsp tamari, mirin, and 1/4 cup water and pour over the peeled eggs. Set aside to marinate while you prepare the rest of the dish.
- 2
Pat the pressed tofu cubes dry with paper towels. Heat 2 tbsp sesame oil in a 12-inch skillet over medium-high heat until shimmering. Add the tofu in a single layer and cook undisturbed for 3–4 minutes, until the undersides are deep golden and release easily from the pan. Flip and cook for another 3 minutes, until golden on the second side. Drizzle with 1 tbsp tamari, toss to coat, and cook for 30 seconds more until the tamari is absorbed. Transfer to a plate and set aside.
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