Crispy Tofu Ramen

• Tofu(400 g)
• Ramen Noodles(320 g)
• Bok Choy(2)
• Shiitake Mushroom(200 g)
• Green Onions(4)
• Garlic(3 cloves)
• Ginger(1 tbsp)
• Miso paste(3 tbsp)
• Soy sauce(3 tbsp)
• Sesame oil(1 tbsp)
• Rapeseed Oil(3 tbsp)
• Vegetable Broth(1.2 L)
• Cornflour(2 tbsp)
• Chili Oil(2 tsp)optional
• Sesame seeds(2 tsp)optional
• Salt(½ tsp)
• Black pepper(½ tsp)

Method

1. 1

   Press {Tofu} dry, then tear it into bite-size irregular chunks. Slice the {Shiitake Mushroom}, trim and halve the {Bok Choy}, thinly slice the {Scallions}, mince the {Garlic}, and grate the {Ginger}. Toss the tofu with {Cornstarch}, {Salt}, and {Black pepper} until evenly coated.

   ~15 min

2. 2

   Heat {Vegetable oil} in a large pot over medium-high heat. Add the tofu and cook, turning occasionally, until golden and crisp on most sides, 8 minutes. Scoop out about one third for topping later, leaving the rest in the pot.

   ~8 min

3. 3

   Lower the heat to medium. Add the {Shiitake Mushroom}, white parts of the {Scallions}, {Garlic}, {Ginger}, and {Sesame oil}. Cook until the mushrooms soften and smell savory, 4 minutes.

   ~4 min

4. 4

   Stir in the {Miso paste} and {Soy sauce}. Pour in the {Vegetable Broth} and bring to a gentle simmer. Simmer for 5 minutes so the broth turns savory and slightly cloudy.

   ~5 min

5. 5

   Add the {Ramen Noodles} and cook until just tender, 4 minutes. Add the {Bok Choy} for the last 2 minutes so the stems soften but the leaves stay bright. Fold the noodles, vegetables, broth, and tofu together so everything is well integrated.

   ~4 min

6. 6

   Ladle into bowls and finish with the reserved crispy tofu, green parts of the {Scallions}, {Sesame seeds}, and a little {Chili Oil} if using.

   ~3 min