Homemade Miso Ramen with Baked Turmeric Tofu (V)
With all the snow, rain, and cold weather - my body CRAVES soup like nothing else, but in particular, any type of Asian soup. Ramen and pho are my first true loves, but right after comes to a good hot'n'sour soup or war wonton. I have always been very intimidated to make my own ramen because lets be real, it is SO good when you get it from a traditional Japanese restaurant who does it well. But alas, living in the mountains has made me realize how much of a luxury it was to live in a city that didn't shut down at 9/10pm.
In short, expect to see a lot of soup, pasta, and comfort food have gone healthified from me in the next few months - at least till the snow leaves the ground, ja feel?
M I S O R A M E N W I T H T U R M E R I C B A K E D T O F U
serves roughly 3
I N G R E DI E N T S:
8 cups filtered water 1 1/2 tbsp vegan bouillon paste 2 tbsp brown miso paste 3 inch piece of peeled fresh ginger 2 tsp turmeric dash of kelp flakes 1 cup chopped dandelion greens a julienned large carrot sliced brown mushrooms diced or sliced purple onion 2 or 3 ramen packets (I used the brand Koyo - the only ingredient in their noods - organic whole wheat) 1 Koyo mushroom packet 1/2 of a lime juice
Baked Turmeric Tofu: 3 tbsp ginger lime coco aminos 1 tbsp avocado oil 1 tbsp turmeric 1 container cubed sprouted extra firm tofu dash of pink salt & pepper
D I R E C T I O N S:
Preheat the oven at 350 and begin to bring the 8 cups of water to a boil.
Mix tofu with the marinade in a bowl and allow to rest for 5 minutes. Layout the pieces on top of a greased or lined a pan and place in the for 15 minutes (flip mid-way through for an even crisp).
Once the water comes to a rolling boil, add the bouillon paste, miso, ginger, dandelion greens, mushrooms, onions, and carrots. Cook on medium to low heat for 30 minutes.
After the tofu has been flipped, add the packets of ramen and spice to the broth.
Turn down the heat to a simmer, allowing the noodles to cook for a good 3-5 minutes.
Garnish with cilantro, mung bean sprouts, organic sriracha, lime juice, or any topping of your choosing && E N J O Y!
Try it out and let me know what you think!! There is a ton of ways to spice up this dish but the base model truly hits the spot.