Ingredients

For the Crispy Tofu:

  • 1 block (14 oz) extra-firm tofu, drained and pressed
  • 2 tablespoons cornstarch
  • 1 tablespoon soy sauce
  • 1 tablespoon sesame oil
  • 1 teaspoon garlic powder
  • 1 teaspoon smoked paprika (optional, for extra flavor)
  • 2 tablespoons vegetable oil (for frying)

For the Miso Butter Broth:

  • 4 cups vegetable broth
  • 2 tablespoons white miso paste
  • 1 tablespoon soy sauce
  • 1 tablespoon mirin
  • 1 tablespoon sake (optional)
  • 2 tablespoons unsalted butter
  • 2 cloves garlic, minced
  • 1-inch piece of ginger, grated
  • 1 tablespoon sesame oil

For the Ramen:

  • 2 portions (about 6 oz) fresh or dried ramen noodles
  • 1 cup sliced shiitake mushrooms
  • 1 cup baby spinach or bok choy leaves
  • 2 soft-boiled eggs (optional)
  • 2 green onions, thinly sliced
  • 1 sheet nori, cut into strips
  • 1 teaspoon toasted sesame seeds
  • Chili oil or flakes (optional, for heat)

Equipment

  • Large pot
  • Medium skillet
  • Tofu press or heavy object (for pressing tofu)
  • Small bowl
  • Whisk
  • Tongs
  • Ladle

Instructions

Step 1: Prepare the Crispy Tofu

  1. Press the Tofu: Wrap the tofu in a clean kitchen towel and place a heavy object (like a cast-iron skillet) on top for 15 minutes to remove excess moisture.
  2. Cut and Marinate: Cut the tofu into 1-inch cubes. In a bowl, toss the tofu with soy sauce, sesame oil, garlic powder, and smoked paprika. Let it sit for 5 minutes.
  3. Coat with Cornstarch: Sprinkle cornstarch over the tofu and toss to coat evenly.
  4. Fry the Tofu: Heat vegetable oil in a medium skillet over medium-high heat. Add the tofu cubes in a single layer and cook for 3-4 minutes per side until golden and crispy. Set aside on a paper towel-lined plate.

Step 2: Cook the Ramen Noodles

  1. Bring a large pot of water to a boil. Cook the ramen noodles according to package instructions (usually 3-5 minutes for fresh, 5-7 minutes for dried).
  2. Drain and rinse briefly with cold water to stop the cooking process. Set aside.

Step 3: Make the Miso Butter Broth

  1. Sauté Aromatics: In a large pot, heat sesame oil over medium heat. Add minced garlic and grated ginger, and sauté for 1-2 minutes until fragrant.
  2. Add Liquids: Pour in the vegetable broth, soy sauce, mirin, and sake (if using). Bring to a gentle simmer.
  3. Incorporate Miso and Butter: In a small bowl, whisk the miso paste with a ladleful of hot broth to dissolve, then stir it into the pot. Add the butter and stir until fully melted. Simmer for 5 minutes, ensuring the broth doesn’t boil to preserve the miso’s flavor.
  4. Add Vegetables: Add the shiitake mushrooms and cook for 3-4 minutes until softened. Stir in the spinach or bok choy and cook for 1 minute until wilted.

Step 4: Assemble the Ramen

  1. Divide Noodles: Divide the cooked ramen noodles between two bowls.
  2. Pour Broth: Ladle the hot miso butter broth over the noodles, ensuring an even distribution of mushrooms and greens.
  3. Add Toppings: Top each bowl with crispy tofu, a soft-boiled egg (if using), green onions, nori strips, and a sprinkle of sesame seeds.
  4. Optional Heat: Drizzle with chili oil or sprinkle with chili flakes for a spicy kick.

Step 5: Serve

Serve immediately while hot, with chopsticks and a spoon for slurping the broth.

Tips

  • Make Ahead: The tofu can be pressed and marinated up to a day in advance. Store in the fridge until ready to fry.
  • Vegetarian/Vegan Option: Omit the egg for a fully vegan dish.
  • Miso Paste: Use white miso for a milder flavor; red miso can be used for a bolder taste but reduce to 1.5 tablespoons.
  • Storage: Store leftover broth and toppings separately in airtight containers in the fridge for up to 3 days. Reheat broth gently to avoid overcooking the miso.

Nutritional Information (Approximate, per serving)

  • Calories: 550 kcal
  • Protein: 18g
  • Fat: 28g
  • Carbohydrates: 60g

Enjoy your rich and comforting Miso Butter Ramen with Crispy Tofu!