Sticky Torn Tofu Miso Ramen

Name: Sticky Torn Tofu Miso Ramen
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: Asian, Japanese
Ingredients: 1x 5g packet of dashi powder; 750ml boiling water; 2 tbsp white miso paste; 2tbsp good-quality tahini; 1 tsp soy sauce; 2 cm fresh ginger, grated; 2 garlic cloves, finely grated; 1 block of extra firm tofu (; 2 tablespoons cornstarch; 2 tablespoons olive oil; 2 tbsp soy sauce; 1 tbsp mirin; 1 tbsp sugar; 1 clove garlic, crushed; 2 baby pak choi, halved lengthways; 150g ramen noodles or egg noodles; spring onion; seaweed; 2 soft boiled eggs - 5 1/2 minutes

3 steps

Prep:10minCook:20min

It’s cold outside and you’ve had a long day, you need this 5 minute miso ramen with sticky torn teriyaki tofu. It’s so simple but so incredibly delicious. I love tofu and is my go-to, it’s extra firm which means you don’t need to bother pressing it and it’s so versatile. Just make sure you toss the tofu in cornflour before frying - that’s the secret!

Updated at: Thu, 08 Feb 2024 21:33:01 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

High

Nutrition per serving

Calories876.6 kcal (44%)

Total Fat38.1 g (54%)

Carbs95.1 g (37%)

Sugars15.7 g (17%)

Protein40.1 g (80%)

Sodium2122.1 mg (106%)

Fiber7.4 g (27%)

% Daily Values based on a 2,000 calorie diet

Ingredients

2 servings

1 x 5gdashi powder

750mlwater

boiling

2 Tbspwhite miso paste

2 Tbsptahini

1 tspsoy sauce

1 blockextra firm tofu

2 tablespoonscornstarch

2 tablespoonsolive oil

2 Tbspsoy sauce

1 Tbspmirin

1 Tbspsugar

150gramen noodles

soft boiled, 5 1/2 minutes

Instructions

Step 1

For the broth add the dashi to the boiling water in a pan. Bring to a gentle simmer

Step 2

In a bowl, mix together soy sauce, miso paste, ginger and garlic. Add a few spoons of dashi fromthe pan and whisk to combine. Tip the contents of the bowl into the pan. Taste and adjust seasoning. Add noodles, pak choi and mange tout. Cook until the noodles have softened.

Step 3

For the tofu gently pull it into small chunks with your hands (this just gives the tofu pieces a unique shape and texture that holds onto the sauce really well). Place the chunks in a bowl, and sprinkle with cornstarch and give it a few gentle tosses to coat. In a nonstick pan over medium high heat, heat the olive oil and then add the tofu pieces. Leave for a few minutes to get really nice and brown and crispy. Flip until it’s all browned and crispy. Finally, add the soy sauce, garlic, sugar and mirin to the tofu and allow to bubble for a few minutes until it reduces and goes lovely and sticky. To serve, separate the noodles into two bowls and pour over the liquid. Add the sticky tofu and all the toppings, my favourite being the softly boiled egg, and enjoy!

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