Tofu Ramen

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Prepare the Tofu

• 150g Tofu
• 1 tbsp Soy Sauce
• 1 tsp Olive Oil

Heat olive oil in a non-stick pan over medium heat. Slice your tofu into cubes, season with salt and pepper and cook until golden brown on all sides, about 5-7 minutes. Add soy sauce and stir to coat the tofu. Cook for another 1-2 minutes. Set aside.

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Prepare the Broth

• 1 tsp Olive Oil
• 1 Garlic Clove
• 1 tsp Mined Ginger
• 500mL Vegetable Broth
• 1 tbsp Soy Sauce
• 1 tbsp Miso Paste
• 1/2 tsp Siracha

In a medium pot, heat the olive oil over medium heat. Add the minced garlic and ginger, and sauté for 1-2 minutes until fragrant. Add the vegetable broth, soy sauce, miso paste, and sriracha (if using). Stir well to combine. Bring to a boil, then reduce heat and let it simmer while you prepare the other ingredients.

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Cook the Ramen Noodles

• 75g Egg Noodles

In a separate pot, bring water to a boil and cook the ramen noodles according to the package instructions. This usually takes about 3-4 minutes. Drain the noodles and add into a bowl.

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Assemble the Ramen

• 1 Small Carrot
• 50g Shitake Mushrooms
• 30g Spinach Leaves
• 5g Green Onion
• 1/2 Sheet Nori
• 1 Soft Boiled Egg

Pour the hot broth over the noodles. Add the julienned carrot, sliced shiitake mushrooms, and spinach leaves into the hot broth and let sit for a minute or two. Top with the cooked tofu, sliced green onion, nori strips, and a soft-boiled egg.