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. Add the cubed tofu 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 set aside.

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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

Add the julienned carrot, sliced shiitake mushrooms, and spinach leaves to the simmering broth. Let sit for 2-3 minutes until the vegetables are tender. Divide the cooked ramen noodles between bowls. Pour the hot broth and vegetables over the noodles. Top with the cooked tofu, sliced green onion, nori strips, and a soft-boiled egg.