Spicy Ramen with Crispy Tofu
This Spicy Ramen with Crispy Tofu is absolutely unbeatable! Tender ramen noodles are topped with an aromatic broth, perfectly cooked vegetables, crispy tofu, and a softboiled egg.
Ingredients
- 1 Tbsp olive oil
- 2 clove garlic, minced
- 1 inch knob ginger, grated
- 4 cups broth of choice, I like using ramen or pho broths to start, but chicken or vegetable broth is just fine!
- 1 Tbsp red miso
- 1 carrot, thinly sliced
- 2 cups spinach (two good handfuls)
- 1-2 cups dried shiitake mushrooms
- 2 blocks cooked ramen noodles (discard flavor packet if yours comes with it)
- 2 softboiled eggs see note
For the crispy tofu:
- 12 oz extra firm tofu
- 1 Tbsp olive oil
- 1 Tbsp cornstarch
- 1/4 tsp salt
- 1/2 tsp chili powder
- 1/4 tsp ground ginger
To Serve:
- Bamboo shoots
- Green onion
- Fresh herbs, such as basil, cilantro, and mint
- Dried seaweed
- Sesame seeds
- Thai chili paste
- Lime wedges
Instructions
- Start by pressing the extra moisture out of the tofu. Remove tofu from packaging, placing on a paper towel-lined plate. top with additional layers of paper towels and top with a plate. Add a heavy object, like a few large cans from your pantry, on top of the plate. Set aside as you prepare the other ingredients.
- Set a saucepan of water over high heat. You'll use some of the water to rehydrate the mushrooms, as well as to cook the ramen noodles. Be sure you add enough!
- Add olive oil to a large stockpot set over medium heat. Add garlic and ginger, sautéing until fragrant, about 2 minutes. Add stock and allow to come to a simmer as you continue with the other ingredients.
- Add dried shiitake mushrooms to a medium-sized bowl. Use a ladle to add enough hot water to the bowl of mushrooms until they're submerged. Set aside, allowing them to rehydrate.
- Prepare the tofu. Heat oven to 400 degrees. Line a baking sheet with parchment paper. Remove plate and paper towels from tofu, using dry towels to blot and residual liquid. Slice the tofu in half horizontally, then cube into uniform pieces. Add to a large bowl and drizzle with olive oil. Toss to combine. Sprinkle with cornstarch, salt, and chili powder and toss completely to combine. Transfer to a prepared baking dish and bake for 20 minutes or until crispy. Flip tofu halfway through cooking to encourage browning on all sides!
- Add miso to a small bowl. Use a ladle to spoon a small amount of the simmering broth into the bowl. Stir until miso melts. Add to the stockpot.
- Slice the rehydrated shiitake mushrooms, reserving the liquid. Add both to the stockpot, along with the spinach and carrot. Stir to combine, allowing to continue to cook.
- Add ramen noodles to the boiling water, cooking per package instructions.
- Add cooked noodles to your bowl. Ladle the broth over the noodles, add your softboiled egg, crispy tofu, and your chosen toppings. Dig in!
Notes
- Learn how to make the perfect softboiled egg here!