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- 4 cups vegetable broth - 3 tablespoons miso paste (white or yellow) - 1 tablespoon soy sauce - 1 tablespoon grated ginger - 2 cloves garlic, minced - 150g ramen noodles - 200g firm tofu, cubed - 2 tablespoons cornstarch - 3 tablespoons vegetable oil - 1 cup bok choy, chopped - 1 carrot, julienned - 2 green onions, sliced - Sesame seeds for garnish - Optional: chili oil for a spicy kick Gathering the right ingredients is key to making your Miso Ginger Ramen with Crispy Tofu shine. Start with fresh, quality ingredients. I love using vegetable broth as it adds depth to the soup. Miso paste, which comes in white or yellow, gives it that savory umami flavor. Ginger and garlic are essential. They bring warmth and zest to the dish. Ramen noodles are the backbone of this meal, and firm tofu provides protein and texture. To get that crunchy tofu, we use cornstarch. Vegetable oil helps in frying the tofu to a perfect crisp. Don’t forget the fresh veggies! Bok choy, carrots, and green onions add color and nutrition. Optional toppings like sesame seeds and chili oil can elevate the dish further. Feel free to adjust the toppings to your taste. With these ingredients ready, you’re set to create a flavorful and satisfying bowl of ramen. First, you need to press the tofu. This step removes moisture and helps it crisp up. Wrap the tofu block in a clean towel. Place a heavy object on top for about 15 minutes. Once the time is up, cut the tofu into cubes. Aim for 1-inch pieces for even cooking. Next, toss the cubed tofu with cornstarch. This coating makes it crispy when fried. In a non-stick skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the coated tofu cubes carefully. Fry them for about 3-4 minutes on each side. You want them golden brown and crispy. Once done, remove them from the skillet and set them on a paper towel to absorb extra oil. Now it's time to make the broth. In a large pot, combine 4 cups of vegetable broth, 3 tablespoons of miso paste, 1 tablespoon of soy sauce, 1 tablespoon of grated ginger, and 2 cloves of minced garlic. Bring this mixture to a gentle simmer over medium heat. Stir to dissolve the miso paste well. Next, add the ramen noodles to the simmering broth. Cook according to the package instructions, usually about 4-5 minutes. For the last 2 minutes, add 1 cup of chopped bok choy and 1 julienned carrot. Once the noodles and veggies are tender, divide the ramen into bowls. Ladle the rich miso ginger broth over the noodles and vegetables. Add the crispy tofu on top of each bowl. Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil if you like it spicy. Enjoy your flavorful dish! To get crispy tofu, you need to coat it right. Start with firm tofu. Press it to remove excess water. Wrap it in a towel and place something heavy on top for about 15 minutes. This step helps the tofu absorb flavors better. Once pressed, cut the tofu into even cubes. In a bowl, toss the cubes with cornstarch. Make sure each piece is well coated. This coating will create a crispy texture when fried. Heat vegetable oil in a non-stick skillet over medium-high heat. Add the coated tofu cubes carefully. Fry them for about 3-4 minutes on each side. Look for a golden brown color. When done, place the tofu on a paper towel to absorb any extra oil. You can use different ingredients to boost the broth's flavor. Instead of vegetable broth, try using mushroom broth for a deeper taste. You can also add a splash of rice vinegar or a dash of sesame oil for extra layers of flavor. Adjust the spice level to your taste. If you want more heat, add chili oil directly to the broth. You can also sprinkle some red pepper flakes on top when serving. Choosing the right ramen noodles matters. Fresh ramen noodles cook quicker and taste better than dried ones. Always check the package instructions for cooking times. To avoid overcooking, keep an eye on the noodles. Add them to the broth only when it simmers. Cook them for about 4-5 minutes. For added nutrition, toss in the bok choy and carrots in the last two minutes. This keeps them crisp and colorful. {{image_2}} You can swap tofu for other proteins. Tempeh gives a similar texture. It also adds a nutty flavor. Chicken is another option. It works well with the broth. Simply cook the chicken in the broth for added taste. If you want more plant-based proteins, try edamame or chickpeas. They both add a nice texture. You can also use seitan for a meatier bite. These options keep the dish vegetarian or vegan. Feel free to mix up your veggies! Spinach adds a fresh touch, while mushrooms give a nice umami flavor. Bell peppers can add sweetness and crunch. Remember, the more colors, the better your bowl looks and tastes! To store leftovers, let the ramen cool to room temperature. Then, place it in an airtight container. You can keep it in the fridge for up to three days. If you have leftover crispy tofu, store it separately. This keeps the tofu crispy longer. To reheat ramen, use a pot. Add a splash of water or broth to keep it moist. Heat it on low until warm. Stir gently. For crispy tofu, use an oven or an air fryer. This method keeps it crunchy. Heat at 350°F for about 5-7 minutes. You can freeze ramen, but it’s best to freeze the broth and noodles separately. Use freezer-safe containers. The broth lasts up to three months. Cook the noodles fresh when you’re ready to eat. This keeps the texture nice. Tofu can also be frozen, but it may lose some crispiness. Yes, you can use instant ramen noodles. They are quick and easy. Just cook them according to the package. They work well with the miso ginger broth. If you want a heartier dish, you can also use fresh ramen noodles. They will give you a different texture and taste. Not all miso paste is gluten-free. Some brands use barley or other grains. Always check the label if you have gluten sensitivity. Look for miso made with soybeans, rice, or chickpeas. These are usually safe for gluten-free diets. There are many options available in stores today. You can store homemade ramen in the fridge for about 3 days. Keep the broth and noodles separate to maintain texture. The tofu can also last about 3 days. When you're ready to eat, just reheat everything gently. Do not freeze the ramen, as the noodles can become mushy. This blog covers how to make a tasty ramen bowl using fresh ingredients. You learned about essential items like vegetable broth, tofu, and spices. I shared step-by-step instructions for preparing tofu, cooking the broth, and assembling your dish. Tips helped you achieve crispy tofu and perfect noodles. Feel free to adjust the recipe to fit your taste or diet. With practice, you’ll create delicious ramen every time. Enjoy your cooking adventure!

Miso Ginger Ramen with Crispy Tofu

Savor the deliciousness of Miso Ginger Ramen with Crispy Tofu in just 30 minutes! This hearty recipe combines rich vegetable broth, miso paste, and a kick of ginger for a flavorful experience. With perfectly fried tofu and fresh veggies like bok choy and carrots, this dish is a comforting bowl of goodness. Ready to create this easy and delightful meal at home? Click through for the full recipe and elevate your dinner tonight!
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Ingredients
  

4 cups vegetable broth

3 tablespoons miso paste (white or yellow)

1 tablespoon soy sauce

1 tablespoon grated ginger

2 cloves garlic, minced

150g ramen noodles

200g firm tofu, cubed

2 tablespoons cornstarch

3 tablespoons vegetable oil (for frying)

1 cup bok choy, chopped

1 carrot, julienned

2 green onions, sliced

Sesame seeds for garnish

Optional: chili oil for a spicy kick

Instructions
 

Prepare the Tofu: Start by pressing the tofu to remove excess moisture. Wrap the tofu block in a clean towel and place a heavy object on top for about 15 minutes. Once pressed, cut the tofu into cubes.

    Coat the Tofu: In a bowl, toss the cubed tofu with cornstarch until evenly coated. This will help achieve a crispy texture when fried.

      Fry the Tofu: In a non-stick skillet, heat 3 tablespoons of vegetable oil over medium-high heat. Add the coated tofu cubes and fry them for about 3-4 minutes on each side, or until golden brown and crispy. Once done, remove from the skillet and set aside on a paper towel to absorb excess oil.

        Cook the Broth: In a large pot, combine the vegetable broth, miso paste, soy sauce, grated ginger, and minced garlic. Bring the mixture to a gentle simmer over medium heat, stirring to dissolve the miso.

          Cook the Noodles: Add the ramen noodles to the simmering broth and cook according to the package instructions, usually about 4-5 minutes. Add the chopped bok choy and julienned carrots for the last 2 minutes of cooking.

            Assemble the Ramen Bowl: Once the noodles are cooked and the vegetables are tender, divide the ramen into bowls. Ladle the miso ginger broth over the noodles and vegetables.

              Top with Tofu: Add the crispy tofu on top of each bowl. Garnish with sliced green onions, sesame seeds, and a drizzle of chili oil if desired for extra spice.

                Serve: Enjoy the ramen hot and fresh, savoring the rich flavors of miso and ginger with the crispy tofu!

                  Prep Time: 20 minutes | Total Time: 30 minutes | Servings: 2-3