Miso is a fermented soybean paste that is a staple in Japanese cuisine. It has a complex umami flavour and is often used to add depth and richness to soups and stews. In miso ramen, the paste is combined with a variety of ingredients to create a broth that is both satisfying and full of flavour. The broth can be made from scratch using a combination of chicken or pork bones, dried shiitake mushrooms, and other seasonings. Alternatively, instant miso soup packets can also be used for a quick and easy version.
This is a nutritious and satisfying meal that is perfect for cold winter days. The miso paste is packed with protein, vitamins, and minerals, while the tofu adds a high dose of protein and essential amino acids The noodles are also a good source of carbohydrates, which provide the body with energy. This dish is a great option for those looking for a filling and healthy meal that is both delicious and easy to prepare.
This recipe features an oven-baked tofu which cuts down on oil from frying while still giving you beautifully textured tofu cubes. The vegetables can be changed as per what you have available so go ahead and make it your own. Add a garnish of fried garlic, ginger and chilli flakes for an extra punch of flavour and you’ve got a meal that you’ll want to eat every day.
Ingredients:
Broth:
- 3 tbsp Miso paste
- 3 tbsp butter
- 1 onion, diced
- 8 cloves garlic, sliced
- 1 inch pinch of ginger, sliced
- 1 large carrot, sliced
- 1 head bok choi
- 100 gms button mushrooms, sliced
- 3-4 dried shiitake mushrooms
- Vegetable stock (optional)
- Water as needed
- 200 gms Udon noodles
Tofu:
- 200 gms tofu
- 3 tbsp soy sauce
- 1 tbsp sesame oil
- 3 tbsp honey
Garnish:
- Sliced spring onions
- Toasted sesame seeds
- 3 cloves garlic
- Minced ginger
- 1 tsp chilli flakes
Method:
- Start by marinating your tofu by cubing it and tossing it in soy sauce and sesame oil in an oven safe tray, leave that to sit for at least 30 minutes
- Next, fill a large pot with water or vegetable stock to build your broth.
- Clean and chop your onions, carrots, ginger, garlic and mushrooms and add them to the pot.
- Bring that to a rolling boil and then turn it down to medium heat and let it simmer.
- Drizzle your tofu with honey and bake it in an oven at 180 C until it starts to brown, around 30 minutes, tossing every 10 minutes.
- In another saucepan, add your miso paste and butter and stir it at a low heat until it loosens.
- Add this miso paste to your simmering broth.
- Let the broth cook for at least an hour, adding water when needed.
- For the garnish, mince the garlic and ginger and fry till crispy and add the chilli flakes 10-15 seconds before taking it off the heat.
- Slice the spring onions and toast the sesame seeds in a dry pan.
- When you’re ready to eat, boil the noodles according to the instructions, drain them and divide them into bowls.
- Pour the broth over the noodles and top with your garnishes. Enjoy hot!