Tahini Miso Ramen with Crispy Tofu

Ingredients

• 1 14-ounces (396g) block extra firm tofu
• Extra virgin olive oil
• 3 Tablespoon soy sauce, divided
• 1 Tablespoon cornstarch
• 1 pound (450g) cremini mushrooms
• Salt and pepper, to taste
• 2 Tablespoons sesame oil, divided
• 2 cloves garlic, minced
• 1 Tablespoon ginger, freshly grated
• 1 Tablespoon white miso paste
• 6 cups (1,5L) vegetable broth*
• ¼ cup dried mushrooms
• ¼ cup tahini
• 4 3-ounces (4x85g) ramen noodles, fresh or dry
• 2 teaspoons rice vinegar
• 1 Tablespoon hot chili oil
• 2 large eggs**
• Thinly sliced scallions, for topping
• Chopped cilantro, for topping
• Sesame seeds, for topping

Instructions

• Preheat the oven to 425°F (220°C), and line a large baking sheet with parchment paper.
• , press the block of extra firm tofu with paper towel to remove the excess of water. Cut tofu into cubes, transfer to a large mixing bowl, and toss with 1 Tablespoon olive oil and 1 Tablespoon soy sauce. Add cornstarch, salt, pepper and toss again until evenly coated. Transfer to the prepared baking sheet and bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.
• heat about 1 Tablespoon olive oil in skillet over medium-high heat. Once hot, add cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season with salt and pepper. Set aside.
• , heat 1 Tablespoon olive oil and 1 Tablespoon sesame oil in a large pot placed over medium-high heat. Add garlic and ginger, and sauté for 30 seconds. Add white miso paste, tahini, and stir. Pour in the vegetable broth, add dried mushrooms, ½ teaspoon salt, and whisk to combine. Increase heat to high and bring to a boil.
• Bring a pot of water to a boil. Once boiling, reduce the heat to medium-high, and gently lower the eggs into the water one at a time using a spoon. Cook the eggs for exactly 6 minutes. Meanwhile, fill a bowl with cold water and some ice cubes. When the eggs are done cooking, transfer them to the water and chill until just slightly warm, about 2 minutes. Gently crack the eggs all over and peel under running water.
• Once miso broth is boiling, add ramen noodles and cook according to package instructions (about 3 to 4 minutes). Once noodles are cooked, discard the dried mushrooms, using a slotted spoon. Add 1 teaspoon sesame oil, 2 Tablespoons soy sauce, 2 teaspoons rice vinegar, 1 Tablespoon chili oil, and stir. Taste and adjust the salt seasoning is needed.
• add ramen noodles into bowls, ladle the miso broth over, and top with crispy tofu, sautéed mushrooms, soft boiled eggs, thinly sliced scallions, chopped cilantro, and sesame seeds. Serve hot, and enjoy straight away!***