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    Miso ramen soup with mushrooms, vegetables and crispy tofu

    cadran
    Preparation :35 min Cooking :30 min
    couteau
    Difficulty :easy
    chapeau-chef
    Servings :4

    I love ramen soups! Especially this one that combines miso, mushrooms, lots of vegetables and even crispy tofu. The kind of meal that is ultra comforting and is too easy to modify.

    Ingredients for the broth

    • 250g ramen noodles
    • 2 large French shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 tablespoons grated fresh ginger
    • 250g shiitake mushrooms, sliced
    • 2 tablespoons canola oil
    • 8 cups vegetable broth
    • 2 cups water
    • 2 tablespoons soy sauce
    • 2 tablespoons miso paste
    • 1/2 teaspoon grilled sesame oil
    • Salt and pepper from the mil

    Ingredients for the rest

    • 454g FIRM organic tofu, diced
    • 2 tablespoons olive oil
    • 1 tablespoon sesame seeds + a little for serving
    • 1/2 tablespoon paprika
    • 1 big carrot, peeled and cut in julienne
    • 8 baby bok choy, cut in half lengthwise
    • 2 green onions, finely sliced
    • 200g bean sprouts
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan filled with boiling water, cook the noodles as mentioned on the package. Pour into a colander, rinse with cold water and drain. Set aside.
    • In the same large saucepan over medium heat, add the shallots, garlic, ginger, mushrooms and canola oil. Season with salt and pepper and sti. Cook for 5 minutes, stirring.
    • Add broth, water, soy sauce, miso paste and sesame oil. Whisk to dilute the miso.
    • Bring to a boil, reduce to low heat and simmer for 10 minutes. Keep very hot.
    • In a large bowl, add the tofu, olive oil, sesame seeds, paprika and season with salt and pepper. Toss to coat.
    • In a large skillet over medium high heat, add the mixture and sauté for 8 to 10 minutes, stirring often, until tofu is crisp. Remove with a perforated spoon to drain the oil and set aside on a plate.
    • Fit the bowls. Divide the broth in the bowls followed by the noodles. Fill with bok choy, carrot julienne, tofu, bean sprouts and green onions and garnish with sesame seeds to taste!
    icon/cookmode2svg Created with Sketch. COOK MODE

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    Our wine stewards suggest

    +- 10$ Hakutsuru Draft

    This good little sake will go perfectly with this luxury ramen soup. Its floral and slightly acidic notes will join the wild side of mushrooms and miso. To drink room temperature!

    IPPON, DISTILLERIE OSHLAG, 5%

    Who says Asian soup, also says Asian beer! Or, at least, Asian-like beer. This beer, infused with fresh ginger and Sichuan pepper, will help emphasize the ginger in the soup. The Sichuan pepper will bring warm notes of citrus fruits that will be a perfect match with the spices of the soup.

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    My personal notes

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    fermer la fiche

    Miso ramen soup with mushrooms, vegetables and crispy tofu

    • Preparation : 35 min
    • Cooking : 30 min
    • Servings : 4

    Ingredients for the broth

    • 250g ramen noodles
    • 2 large French shallots, finely chopped
    • 3 garlic cloves, finely chopped
    • 2 tablespoons grated fresh ginger
    • 250g shiitake mushrooms, sliced
    • 2 tablespoons canola oil
    • 8 cups vegetable broth
    • 2 cups water
    • 2 tablespoons soy sauce
    • 2 tablespoons miso paste
    • 1/2 teaspoon grilled sesame oil
    • Salt and pepper from the mil

    Ingredients for the rest

    • 454g FIRM organic tofu, diced
    • 2 tablespoons olive oil
    • 1 tablespoon sesame seeds + a little for serving
    • 1/2 tablespoon paprika
    • 1 big carrot, peeled and cut in julienne
    • 8 baby bok choy, cut in half lengthwise
    • 2 green onions, finely sliced
    • 200g bean sprouts
    • Salt and pepper from the mill

    Preparation

    • In a large saucepan filled with boiling water, cook the noodles as mentioned on the package. Pour into a colander, rinse with cold water and drain. Set aside.
    • In the same large saucepan over medium heat, add the shallots, garlic, ginger, mushrooms and canola oil. Season with salt and pepper and sti. Cook for 5 minutes, stirring.
    • Add broth, water, soy sauce, miso paste and sesame oil. Whisk to dilute the miso.
    • Bring to a boil, reduce to low heat and simmer for 10 minutes. Keep very hot.
    • In a large bowl, add the tofu, olive oil, sesame seeds, paprika and season with salt and pepper. Toss to coat.
    • In a large skillet over medium high heat, add the mixture and sauté for 8 to 10 minutes, stirring often, until tofu is crisp. Remove with a perforated spoon to drain the oil and set aside on a plate.
    • Fit the bowls. Divide the broth in the bowls followed by the noodles. Fill with bok choy, carrot julienne, tofu, bean sprouts and green onions and garnish with sesame seeds to taste!

    Innkeeper, drinks!

    +- 10$ Hakutsuru Draft

    This good little sake will go perfectly with this luxury ramen soup. Its floral and slightly acidic notes will join the wild side of mushrooms and miso. To drink room temperature!

    IPPON, DISTILLERIE OSHLAG, 5%

    Who says Asian soup, also says Asian beer! Or, at least, Asian-like beer. This beer, infused with fresh ginger and Sichuan pepper, will help emphasize the ginger in the soup. The Sichuan pepper will bring warm notes of citrus fruits that will be a perfect match with the spices of the soup.

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