Ramen with Tofu

Open tofu and drain off liquid. Wrap the tofu in a kitchen towel to absorb liquid. Place a small kitchen plate on top of the wrapped tofu, to help remove some of the moisture. Removing some of the moisture from the tofu will help to make it crispy. Allow it to sit undisturbed for 15-20 minutes.

Wash and thinly slice Bok choy and green onions. Mince garlic. Grate carrot and set aside. In a large pot add 1 teaspoon of sesame oil on medium heat. Add Bok choy, green onions, and half of the garlic to the pot, sauteing for a few minutes. Remove sautéed Bok choy mixture from the pot and set aside. No need to wipe pot.

In the same pot add remaining garlic and 1 teaspoon peeled and grated ginger sauteing for a minute then add 6 cups of vegetable broth. Add to the broth 1 tablespoon of the following: miso paste, oyster sauce, lite soy sauce and dark soy sauce. Heat to a simmer. Cut the head of broccoli into florets and add them to the broth. Add sliced shiitake mushrooms to the broth. I used dehydrated Shiitake Mushrooms that I ordered from Amazon.

Add noodles to the broth and allow to cook. I love Wok Noodle Original noodles, they have great texture. I purchased the noodles from Amazon, you can also use the Top Ramen brand and remove the seasoning packet, just using the noodles.

While noodles are cooking, fry tofu. Slice tofu lengthwise in half and cut into cubes. Add a tablespoon of vegetable oil to a large skillet on medium high heat. Fry until crispy. Add 1 tablespoon of miso paste to 1/2 cup water and stir. Once tofu is crispy and cooked add the miso to the pan, cooking until liquid is absorbed. Remove from heat and set aside.

Cook eggs. Soft boiled eggs are a wonderful part of ramen and so easy to make. In a small saucepan add just enough water to cover eggs. Bring the water to a boil first, then add eggs. Boil the eggs for 6 minutes, then put the eggs in an ice water bath to stop the cooking process. Allow to sit until cool.

Assemble ramen. Add a generous amount of noodles, broccoli, mushrooms and broth to a bowl. Next add in sautéed Bok choy, grated carrots and fried tofu. Peel the eggs, gently slice them in half and place them on top of the ramen. Sprinkle with sesame seeds. Enjoy!