Japanese Tofu Miso Ramen Soup

Ingredients

• Tofu

  Raw, firm, prepared with calcium sulfate

  250g

• Vegetable oil

  Natreon canola, high stability, non trans, high oleic (70%)

  3 tbsp or 42g

• Soy sauce

  Low sodium, Shoyu

  4 tbsp or 64g

• Pepper

  Spices, black

  ½ tbsp or 3g

• Cornstarch

  1 tbsp or 8g

• Mushrooms

  Shiitake, raw

  100g

• Sesame oil

  Salad or cooking

  2 tbsp or 27g

• Garlic

  2 cloves raw - Whole Foods Market

  2 cloves, raw or 6g

• Miso Paste

  Marukome

  1 tbsp or 15g

• Tahini

  Dips and Spreads - Wegmans

  2 tblsp or 30g

• Rice wine vinegar

  2 tbsp or 30g

• Boiled Egg

  Free Range - Tesco

  2 egg or 136g

• Ramen Noodles

  Kaedama

  2 pkg noodles or 284g

• Oyster sauce

  Ready-to-serve

  2 tbsp or 36g

• Ginger root

  Raw

  1 tbsp or 6g

• Chilli Paste with Soya Bean Oil

  Aroy-d

  1 tbsp or 15g

• Vegetable Broth

  From bouillons. Low sodium

  4 cup or 960g

• Fish sauce

  Ready-to-serve

  1 tbsp or 18g

• Star Anise

  Morton & Bassett Spices

  1g

• Carrots

  Raw

  3 medium or 183g

• Seaweed, Canadian Cultivated Emi-Tsunomata, dry

  ⅛ cup or 2g

• Scallions

  Spring onions or scallions (includes tops and bulb), raw

  2 medium or 30g

• Sesame seeds

  Seeds, whole, dried

  1 tbsp or 9g

Directions

1. Cut Tofu Into Small 1x1 Cm Pieces. Add 1 Tbsp Of Soy Sauce, The Starch, 1 Clove Garlic Minced, Ground Pepper, 1 Tbsp Of Sesame Oil, Toss And Set Aside.
2. Pour 1 glass of cold water over the seaweed. Set aside. Drain and add to the soup at the end.
3. Put The Eggs To Boil For 3-5 Mins. After done put in cold water. Set aside.
4. In A Big Pot Add 2 Tbsp Of Vegetable Oil, The Ginger Paste, The 1 Remaining Garlic Clove, The Chilli Paste, Miso Paste, And 1/4 of a Star Anise. Fry 1 Min On Medium Heat.
5. Add The Vegetable Broth, Mushrooms, Tahini, oyster sauce, Rice Vinegar, The Remaining Soy Sauce And The Fish Sauce. Increase Heat. Boil For 5-7 Mins.
6. In the meantime fry the tofu with 1 spoon of vegetable oil on high heat, until crispy.
7. Cut Carrots In Half, Then Into Thin Wedges. Similar To The Shape Of The Noodles. Also cut scallions in small pieces.
8. Add The Ramen Noodles To The Pot And Boil According To Instructions (typically 3-5 Mins).
9. After noodles are done, add The Seaweed To The Soup. Stop The Heat.
10. In A Serving Bowl Put The Noodles Without The Broth. Cut The Eggs In Half And Add To The Bowl. Add The Carrots And The Fried Tofu. Pour The Broth Over All Ingredients Slowly Until the bowl Full.
11. Top With Scallions and sesame seeds. Serve Immediately.

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