This Tahini Miso Ramen with Crispy Tofu is not your average ramen. Soom Tahini gets added into the broth, which adds a slight viscosity and wonderful depth that elevates this traditional dish. Topped with the crispiest oven-baked tofu, sautéed mushrooms, soft boiled eggs, cilantro, and chopped scallions, this tahini miso ramen will become your new go-to for better-than-takeout weeknight meals.

*Make this meal vegan by leaving out the eggs.

This recipe was developed by Molly Krebs of Spices in My DNA for Soom.

 

Ingredients:

For the crispy tofu

  • 1 14oz block extra firm tofu
  • 1 tbsp olive oil
  • 1 tbsp soy sauce
  • 1 tbsp cornstarch
  • ¼ tsp salt
  • ¼ tsp pepper

For the mushrooms

  • 2 tsp olive oil
  • 1 package of cremini mushrooms
  • Salt
  • Pepper

For the ramen

  • 2 tsp olive oil
  • 2 tsp toasted sesame oil
  • 2 minced cloves garlic
  • 1 tbsp freshly grated ginger
  • 1 tbsp white miso paste
  • 5 cups vegetable broth
  • 1/4 cup Soom Tahini
  • 1/2 tsp salt
  • 2 packets ramen noodles
  • 1 tsp toasted sesame oil
  • 2 tbsp soy sauce
  • 2 tsp rice wine vinegar
  • 2 soft boiled eggs
  • Thinly sliced scallions
  • Chopped cilantro
  • Sesame seeds

 

Directions:

  1. Begin by making the crispy tofu. Preheat oven to 425F. Using a dish towel, press the block of extra firm tofu to remove water. Cut into 1/2″ – 3/4″ cubes. On a parchment-lined baking sheet, toss together tofu, olive oil, and soy sauce until coated. Add cornstarch, salt, and pepper and toss once again until coated. Bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
  2. For the mushrooms, heat a medium nonstick skillet over medium-high heat. Add olive oil. Once hot, add cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season to taste with salt and pepper.
  3. Heat a soup pot over medium-high heat. Add olive oil and sesame oil. Once hot, add garlic and ginger and sauté for 30 seconds or until fragrant. Add white miso paste and cook for 1 minute, stirring constantly.
  4. Add vegetable broth, Soom Tahini, and salt and whisk to combine. Raise heat to high and bring to a boil. Once boiling, add ramen noodles and cook according to package directions. Once noodles are cooked, add sesame oil, soy sauce, and rice wine vinegar and stir. Add additional salt if desired.
  5. To serve, ladle ramen into bowls and top with crispy tofu, sautéed mushrooms, 2 soft boiled eggs, thinly sliced scallions, chopped cilantro, and sesame seeds.

Notes: To make soft boiled eggs, boil a pot of water (about 3-4 inches of water). Once boiling, reduce the heat to medium-high so the water reduces to a rapid simmer. Gently lower the eggs into the water one at a time using a spoon. Cook the eggs for 5 to 7 minutes, depending on how runny you like your yolks. I like mine at 6 minutes! This ramen is more “noodle-y” than “brothy”. If you like a lot of broth with your ramen, double the broth recipe!

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