Japanese
Miso Ramen with Fried Tofu
A hearty ramen bowl with miso broth, noodles, and crisp tofu.
Time45 min
Servings2
Calories—
LevelMedium
Ingredients
- Ramen noodles180 g
- Firm tofu250 g
- White miso paste3 tbsp
- Dried shiitake mushrooms20 g
- Egg2 pcs
- Nori2 pcs
- Soy sauce2 tbsp
- Sesame oil1 tsp
- Spring onion20 g
- Mirin1 tbsp
- Broth500 ml
Instructions
1
Pat the tofu dry, cut it into cubes, and fry it in oil on all sides until golden.
2
For the broth, dissolve the miso in 800 ml hot water, then add soy sauce and sesame oil.
3
Slice the shiitake mushrooms, add them to the broth, and cook for 10 minutes.
4
Boil the eggs for 6.5 minutes, then marinate them in equal parts soy sauce and mirin for 1 hour.
5
Boil the ramen noodles separately.
6
Assemble with broth, noodles, tofu, egg, nori, spring onion, and sesame seeds.