Creamy Sesame Vegan MiSOgood Ramen Bowl
Crispy Tofu:
1 (14-Ounce) Package Extra-Firm Tofu, Thoroughly Drained
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil
2 Teaspoons Cornstarch
Soup Broth and Noodles:
2 Tablespoons Toasted Sesame Oil
1 Medium Shallot, Diced
3 Cloves Garlic, Minced
1/2 Inch Fresh Ginger, Peeled and Minced
4 Cups Mushroom Stock
1/3 Cup Tahini
1/4 Cup MiSOgood Sesame Miso
1 Tablespoon Nutritional Yeast
1 Tablespoons Soy Sauce
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes (Optional)
8 Ounces Dried Ramen Noodles, Cooked Al Adente
Vegetables:
1 Teaspoon Toasted Sesame Oil
8 Ounces Cremini Mushrooms, Sliced
1/2 Cup Corn Kernels, Canned and Drained or Frozen and Thawed
1 Tablespoon Sesame MiSo Good
Garnish:
3 Scallions, Thinly Sliced
1 Tablespoon Toasted Sesame Seeds
1 Sheet Toasted Nori, Shredded or Crumbled
Begin by gently pressing the tofu to remove as much water as possible. Cut it into 1-inch cubes and place them in a samll bowl. Drizzle with soy sauce and sesame oil, tossing gently to coat. Let marinate for 10 minutes and then drain away any excess liquid. Sprinkle with cornstarch and toss again to coat. Transfer to an air fryer sheet lined with foil, spreading the pieces apart in a single layer, and air fry at 370 degrees for 10 - 12 minutes, until golden brown and crispy. Alternately, the tofu can be baked in a conventional oven at 400 degrees for 18 - 20 minutes.
Meanwhile, prepare the broth by heating the oil in a medium saucepan over medium heat. Add the shallot, garlic, and ginger and saute for 5 - 8 minutes, stirring frequently, until lightly browned and aromatic. Quickly add 1 cup of the mushroom stock to stop the cooking process. Transfer the mixture to your blender, along with the remaining stock, tahini, sesame miso, nutritional yeast, soy sauce, and red pepper flakes, if using. Blend on high speed until completely smooth. Return the creamy broth to the pan and set over low heat, cooking just until warm all the way through; do not bring to a full boil.
For the vegetables, add the sesame oil to a small saute pan over high heat and quickly sear the mushrooms. After about 3 - 4 minutes, once softened, add the corn and drizzle with miso. Toss thoroughly to incorporate and turn off the heat.
When ready to serve, divide the broth between four bowls and top with equal amounts of cooked noodles, tofu, vegetables, and garnishes. Enjoy right away while still piping hot.
Makes 4 Servings
Notes: To make this recipe gluten-free, use rice noodles or gluten-free spaghetti instead of traditional wheat-based ramen noodles.
1 (14-Ounce) Package Extra-Firm Tofu, Thoroughly Drained
1 Tablespoon Soy Sauce
1 Tablespoon Toasted Sesame Oil
2 Teaspoons Cornstarch
Soup Broth and Noodles:
2 Tablespoons Toasted Sesame Oil
1 Medium Shallot, Diced
3 Cloves Garlic, Minced
1/2 Inch Fresh Ginger, Peeled and Minced
4 Cups Mushroom Stock
1/3 Cup Tahini
1/4 Cup MiSOgood Sesame Miso
1 Tablespoon Nutritional Yeast
1 Tablespoons Soy Sauce
1/4 - 1/2 Teaspoon Crushed Red Pepper Flakes (Optional)
8 Ounces Dried Ramen Noodles, Cooked Al Adente
Vegetables:
1 Teaspoon Toasted Sesame Oil
8 Ounces Cremini Mushrooms, Sliced
1/2 Cup Corn Kernels, Canned and Drained or Frozen and Thawed
1 Tablespoon Sesame MiSo Good
Garnish:
3 Scallions, Thinly Sliced
1 Tablespoon Toasted Sesame Seeds
1 Sheet Toasted Nori, Shredded or Crumbled
Begin by gently pressing the tofu to remove as much water as possible. Cut it into 1-inch cubes and place them in a samll bowl. Drizzle with soy sauce and sesame oil, tossing gently to coat. Let marinate for 10 minutes and then drain away any excess liquid. Sprinkle with cornstarch and toss again to coat. Transfer to an air fryer sheet lined with foil, spreading the pieces apart in a single layer, and air fry at 370 degrees for 10 - 12 minutes, until golden brown and crispy. Alternately, the tofu can be baked in a conventional oven at 400 degrees for 18 - 20 minutes.
Meanwhile, prepare the broth by heating the oil in a medium saucepan over medium heat. Add the shallot, garlic, and ginger and saute for 5 - 8 minutes, stirring frequently, until lightly browned and aromatic. Quickly add 1 cup of the mushroom stock to stop the cooking process. Transfer the mixture to your blender, along with the remaining stock, tahini, sesame miso, nutritional yeast, soy sauce, and red pepper flakes, if using. Blend on high speed until completely smooth. Return the creamy broth to the pan and set over low heat, cooking just until warm all the way through; do not bring to a full boil.
For the vegetables, add the sesame oil to a small saute pan over high heat and quickly sear the mushrooms. After about 3 - 4 minutes, once softened, add the corn and drizzle with miso. Toss thoroughly to incorporate and turn off the heat.
When ready to serve, divide the broth between four bowls and top with equal amounts of cooked noodles, tofu, vegetables, and garnishes. Enjoy right away while still piping hot.
Makes 4 Servings
Notes: To make this recipe gluten-free, use rice noodles or gluten-free spaghetti instead of traditional wheat-based ramen noodles.