I kept seeing pictures of ramen floating around on Facebook and my favorite cooking blogs, so I figured I would try it out myself. It was a bit difficult to find all of the ingredients (I should have gone to an Asian grocery story but I just went by Trader Joes and Whole Foods) but it turned out yummy still.
1. Preheat oven to 400. Slice carrots and mushrooms, coat with olive oil and garlic, and roast until soft - about 30 minutes.
2. Slice tofu and coat with cornmeal, salt, and pepper (I tossed mine in a large Ziploc bag). Set aside.
3. Finely chop one medium yellow onion, one piece of ginger, and four cloves of garlic. Simmer in sesame oil until soft. Add 6 cups of vegetable stock, 4 packages of miso flavored ramen (mine were from Whole Foods), 2 Tbsp. liquid aminos/soy sauce, and one Tbsp. umami paste, and simmer for 10-15 minutes until noodles are soft. Add extra seasonings to the broth to taste. Add roasted veggies.
3. In a hot cast iron, add about 2 Tbsp. of sesame oil and pan fry tofu until firm.
4. Saute some kale or other desired toppings.


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