Miso Ramen With Marinated Tofu

Ingredients

• 14 oz Firm tofu, pressed and cubed
• 3 tbsp Soy sauce
• 1 tbsp Fresh ginger, grated
• 6 cups Vegetable broth
• 4 tbsp Red or white miso paste
• 12 oz Ramen noodles (fresh or dried)
• 2 tbsp Sesame oil
• 2 heads Baby bok choy, halved
• 3 stalks Green onions, sliced
• 3 cloves Garlic, minced
• 1 tbsp Cornstarch

Instructions

1. 1

   Whisk together soy sauce, grated ginger, and 1 tablespoon of sesame oil; toss with tofu cubes and let marinate for 15 minutes.

2. 2

   Dust the marinated tofu with cornstarch and pan-fry in a skillet until golden brown and crispy on all sides, then set aside.

3. 3

   In a large pot, sauté minced garlic in the remaining sesame oil over medium heat until fragrant, about 1 minute.

4. 4

   Pour in the vegetable broth and bring to a gentle simmer; add the baby bok choy and cook for 3 minutes until tender-crisp.

5. 5

   In a small bowl, whisk the miso paste with a ladle of hot broth until smooth, then stir the mixture back into the main pot.

6. 6

   Cook the ramen noodles in a separate pot of boiling water according to package directions, then drain.

7. 7

   Divide the cooked noodles into four bowls and pour the hot miso broth and bok choy over them.

8. 8

   Top each bowl with the crispy marinated tofu and garnish with sliced green onions before serving.