This ramen noodle soup with crispy tofu is a quick and super-satisfying meal.
"I would order this in a restaurant." If that isn't a rave review, I don't know what is. Those were D's exact words upon finishing his bowl of ramen noodle soup with crispy tofu. I've been meaning to make ramen noodles for a long time now, but I just haven't gotten around to it. You know, it being so difficult to pick up a package of ramen noodles at the store, and all. Okay, yeah, really, that's not difficult at all.
But I digress ... I've been intrigued with ramen noodles since they became a darling in foodie circles in recent years. Of course, while always popular in Japan, it seems like ramen noodle shops are popping up everywhere these days. Now, these bowls of ramen noodle soup aren't made from those 3 for $1 ramen noodle packages that contain a questionable "flavor" packet. Instead, these ramen noodle bowls feature top-quality ingredients, and, if you can find them, fresh ramen noodles.
The ramen noodle soup I'm featuring today is flavored with miso paste and soy sauce. While this soup is vegetarian, it gets plenty of umami (savory) flavor from the generous addition of thinly sliced mushrooms. Crispy tofu covered in hoisin sauce adds just a touch of spiciness.
While I have yet to source fresh ramen noodles up here in the Northwoods, I did upgrade my ramen noodle soup bowl just a tad by using noodles made from forbidden rice, which gives the noodles their dark purple-black color. If you can't find fresh ramen noodles, a traditional dried noodle brick would do in a pinch, just be sure to toss away that little flavor packet before dropping the noodles into your boiling soup.
Ramen Noodle Soup (printer-friendly version)
makes two hearty servings
1/2 tablespoon toasted sesame oil
1/4 cup chopped garlic scapes
3 scallions (green onions), chopped (white and green parts, separated)
4 cups low-sodium vegetable broth
1 tablespoon white miso paste
2 tablespoons low-sodium soy sauce
4 ounces (about 3 loosely-packed cups) thinly sliced baby bella mushrooms
olive oil spray
1 14 oz. package extra-firm tofu, drained and cut into small cube
2 tablespoons hoisin sauce
2 packages (2 bricks) ramen noodles (I used a variety made with forbidden rice)
2 cups spinach leaves
1. Heat the toasted sesame oil in a stock pot over medium heat. Add the garlic scapes and green onions and saute until softened, about 3 minutes.
2. Add the vegetable broth, miso paste, and soy sauce and whisk to combine. Stir in the sliced mushrooms. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. During the last minute of cooking, stir in the spinach leaves.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.
makes two hearty servings
1/2 tablespoon toasted sesame oil
1/4 cup chopped garlic scapes
3 scallions (green onions), chopped (white and green parts, separated)
4 cups low-sodium vegetable broth
1 tablespoon white miso paste
2 tablespoons low-sodium soy sauce
4 ounces (about 3 loosely-packed cups) thinly sliced baby bella mushrooms
olive oil spray
1 14 oz. package extra-firm tofu, drained and cut into small cube
2 tablespoons hoisin sauce
2 packages (2 bricks) ramen noodles (I used a variety made with forbidden rice)
2 cups spinach leaves
1. Heat the toasted sesame oil in a stock pot over medium heat. Add the garlic scapes and green onions and saute until softened, about 3 minutes.
2. Add the vegetable broth, miso paste, and soy sauce and whisk to combine. Stir in the sliced mushrooms. Bring to a boil and then reduce to low and simmer uncovered.
3. While the soup is simmering, prepare the tofu. Spray a large non-stick pan with olive oil spray and heat over medium heat. Add the tofu and lightly fry on all sides until golden brown. Remove the pan from the heat and add in the hoisin sauce. Gently stir to evenly coat the tofu in the sauce.
4. Increase the heat under the soup to medium high and bring to a rolling boil. Add the ramen noodles and cook until tender, 4-5 minutes. During the last minute of cooking, stir in the spinach leaves.
5. Spoon the soup into individual serving bowls. Add the tofu and garnish with the remaining scallion greens.
Looks delicious :)
ReplyDeleteWill try with different noodles.
ReplyDelete