30 minute Ginger Miso Ramen with Crispy Tofu

Miso-Ginger-Ramen-with-Crispy-Tofu-_Close-up

5 from 1 vote

30 minute Ginger Miso Ramen with Crispy Tofu

This 30 minute Ginger Miso Ramen with Crispy Tofu is perfect for those nights when you need a comforting, healthy and satisfying dinner and need it fast. Skip the egg and make it vegan.

Prep Time5

Cook Time25

Course: Main Course

Cuisine: Chinese

Servings:

Calories: 185kcal

Author: Vaishali

Ingredients

8 cups miso broth
¼ cup low sodium soy sauce use more or less to taste
1 tablespoons rice vinegar or any white vinegar
1 tablespoons chili oil plus more for serving
1 inch fresh ginger minced or grated
2 cloves garlic minced or grated
3 - 4 squares of ramen noodles
1 lb baby bok choy sliced down the middle
¼ cup fresh cilantro chopped

For the Crispy Tofu:

1 block extra firm tofu 12 oz
1 tablespoon olive oil
2 tablespoon sweet chili garlic sauce
1 tablespoon brown sugar

For serving:

4-6 soft or hard boiled eggs see write up above
Sliced carrots and green onions
Cooked corn on the cob cut into 3s

Instructions

Wrap the tofu block in a kitchen towel and press it down with something heavy. If making boiled eggs, fill a saucepan with water and set to boil.
Set a heavy bottomed dutch oven or a soup pot on high heat. Add the broth, 2 cups water, soy sauce, vinegar, and chili oil. Add the minced ginger, and garlic. Bring to a boil, lower the heat to medium-low, cover and let simmer for 20 minutes (set a timer), until the broth is very fragrant.
While the broth is simmering, get your toppings ready - julienne the carrots and green onions and microwave the corn. If you have never cooked the corn in a microwave, you should give it a try. Wrap the corn, husk and all in a wet paper towel and nuke for 3 minutes. Take out, remove the paper towel, chop the bottom end off, and squeeze out the perfectly cooked corn on the cob out from the husk.
Set a heavy bottomed or non-stick pan on high heat. Unwrap the tofu, slice the block in the middle and cut into cubes. Toss with oil, brown sugar and sweet chili garlic sauce. Add to the pan, lower the heat to medium-high, and cook until crispy (stirring occasionally), about 8 - 10 minutes.
Boil the eggs (6 minutes for soft and 12 for hard boiled). Drain and add cold water to the pan. Once cold enough to handle, peel and slice in half.
Once the timer goes off, stir the noodles in the broth along with baby bok choy and cilantro. Let cook for 5 minutes or until the noodles are soft.
Ladle the soup into bowls and top with the crispy tofu, corn, eggs, carrots, green onions, and additional chili oil. Enjoy!

Notes

If you have leftovers (highly unlikely), I would recommend storing the soup and noodles separately. When ready to eat, warm the broth and add the noodles again before serving. If you store noodles and broth together, the noodles will soak up all the broth and become mushy.

Nutrition