Who doesn’t LOVE Ramen? I mean you have a broth bursting with umami, silky al dente noodles, and the ever so heavenly ramen egg! Plus whatever veggies and protein your heart desires. This vegan version has baked tofu with the perfect chew and miso roasted brussels sprouts with crispy edges. I added shitake mushrooms, sliced snap peas, and shaved carrot for extra crunch, but you can keep this simple and include whatever you have on hand. It would also be great with shredded chicken or sliced pork.
Nona Lim makes my favorite fresh ramen noodles. They are so delicious and have perfect texture! I can usually find them at Gelson's markets. The key to perfectly cooked ramen noodles is to cook them separately and quickly (they only take a minute or two) and then rinse them with cool water to stop the cooking until you are ready to serve them. DON’T cook them with your broth…you will likely overcook them. You want them to have that perfect chewiness and not be too soft. If you are cooking 4 servings of noodles, make sure you have a large pot of water and make sure it is at a full boil. You want to cook them quickly and then after rinsing in cool water and draining well, immediately divide them into serving bowls so they do not get too sticky sitting all together in the colander. Some other ramen noodle brands I like are Hakubaku Organic Ramen, Hime Japanese Ramen Noodles, or Ocean’s Halo’s Organic Ramen Noodles.Lotus Foods makes a great dried rice ramen noodle if you avoid gluten.
Ramen Eggs
A good runny ramen egg is a must! Here is how I make mine...
Bring a medium pot of water (large enough to fit 4 – 6 eggs and be covered by 2 inches of water) to boil. Carefully and gently add your eggs with a large spoon so that they don’t hit the bottom of the pan and crack. Keep at a low boil (so they don’t move around too much) for 7 – 8 minutes. The egg shown here was cooked for 7 minutes – whites completely cooked and yolk runny in the middle. 8 minutes will give you a less runny yolk, but still soft.
After 7 – 8 minutes, remove with a slotted spoon and put into an ice bath for 5 minutes to cool. While the eggs cool, add 2 tbsp Tamari or soy sauce, 2 tbsp Mirin, (Japanese cooking wine found in the Asian food section), and 2 tbsp water to a zip lock bag. Carefully peel your cooled eggs and add them to the bag. Refrigerate for at least 2 hours or up to a week.
Ramen with Miso Roasted Brussels Sprouts and Baked Tofu
Serves 4
Ingredients
2 tbsp olive oil
2 tbsp white miso paste
1 tbsp rice vinegar
1 lb brussels sprouts, trimmed and quartered
4 ounces snap peas, thinly sliced
4 scallions, thinly sliced
2 carrots, shaved with a vegetable peeler
12 ounces baked tofu (2 packs)
1 tbsp olive oil
8 ounces shitake mushrooms, sliced (remove stems and discard)
2 quarts store bought ramen or miso broth, or home made ramen broth
4 servings of fresh or dried ramen noodles
4 ramen eggs (see recipe above)
Garnishes: sliced jalapeño, toasted sesame seeds, toasted sesame oil
Directions
For the brussels srouts:
Preheat oven to 425. In a large bowl, whisk the miso paste with the rice vinegar, then whisk in the olive oil. Add the brussels sprouts and toss with your hands until they are completely coated. Put them in a single layer on a parchement lined baking sheet and roast until golden and tender, about 15 to 20 minutes, checking half way and giving them a stir to cook evenly.
For the rest of the veggies and tofu:
While the sprouts roast, prep the rest of your veggies and tofu. Thinly slice your scallions and snow peas and shave your carrots. Cut your tofu into small squares and put them on a parchment lined baking sheet and add them to the oven with your brussels sprouts for about 10 minutes to crisp up. Slice your jalapeño if using.
For the broth:
In a large sauce pan, heat 1 tbsp of oil and add the mushrooms. Sauté until golden (about 5 minutes). Add the 2 quarts of broth or your home made broth and bring to a simmer. Depending on your taste, you may need to add a little salt, soy sauce, or tamari to your store bought broth. The one that I use needed a pinch or two of salt and a splash of soy sauce. Some will already be well salted, so just taste and see. Keep at a low simmer with a lid on until ready to serve.
For the noodles:
While your broth simmers, heat a large pot of water to boiling. Cook your fresh or dried noodles according to the package directions…usually just a minute or two at a rolling boil. When the noodles are done, rinse with cool water to stop the cooking and drain well. Make sure all of your other ingredients are ready to go before starting your noodles. Once they are done, you want to be ready to assemble.
Assemble:
When you are ready to assemble, add a portion of noodles to a bowl. Top with the roasted brussels sprouts, baked tofu, raw shaved carrots, raw sliced snap peas, and the scallions. Slice your ramen egg in half carefully and place on top of the noodles. Ladle approximately 1 1/2 to 2 cups of hot broth/mushrooms over the noodles. Garnish with the sliced jalapeño, a drizzle of toasted sesame oil, and toasted sesame seeds.
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