Gluten-Free Miso Ramen with Tofu

Ingredients

• about 225 g Rice Noodles
• 6 cups Vegetable Broth
• 4 tablespoons Miso Paste
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame Oil
• about 400 g Firm Tofu
• 2 tablespoons Tamari Sauce
• 4 Green Onions
• 4 Soft-Boiled Eggs
• 2 sheets Nori Seaweed

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Bring a large pot of water to a rolling boil over high heat, about 100°C. Add the about 225 g of rice noodles to the boiling water and cook for 5-7 minutes, stirring occasionally, until they are tender but still slightly firm to the bite. Carefully drain the cooked noodles in a colander and set them aside.
2. 2Place the about 400 g of firm tofu on a plate lined with a few layers of paper towels or a clean kitchen towel. Place more paper towels or another clean kitchen towel on top of the tofu, then put a heavy object (like a cast-iron skillet or a few cans) on top to press out excess water for at least 15 minutes. Once pressed, cut the about 400 g of firm tofu into 2.54 cm cubes.
3. 3Heat the 1 tablespoon of sesame oil in a large heavy-bottomed pot or Dutch oven over medium heat, about 165°C (160°C). Carefully add the about 400 g of tofu cubes to the hot oil and cook for 8-10 minutes, turning them with tongs every 2-3 minutes, until all sides are golden brown and crispy. Remove the crispy tofu from the pot with a slotted spoon and set it aside on a clean plate.
4. 4To the same pot, add the 2 cloves of minced garlic and 1 teaspoon of grated ginger. Sauté over medium heat, about 162.8°C (160°C), for 1 minute, stirring constantly, until the garlic and ginger become fragrant. Pour the 6 cups of vegetable broth into the pot, increase the heat to medium-high, about 190°C, and bring the broth to a gentle simmer, where small bubbles consistently break the surface, for 5 minutes.
5. 5Carefully scoop out 1/2 cup of the hot broth from the pot into a small bowl. Add the 4 tablespoons of miso paste to the bowl and whisk vigorously with a fork or small whisk until the miso paste is completely dissolved and the mixture is smooth. Pour this miso mixture back into the pot with the remaining broth and stir well to combine, then stir in the 2 tablespoons of tamari sauce.
6. 6While the broth simmers, thinly slice the 4 green onions. Cut the 2 sheets of nori seaweed into 2.54 cm wide strips or smaller pieces. Carefully halve the 4 soft-boiled eggs lengthwise.
7. 7Divide the cooked about 225 g of rice noodles evenly among four individual serving bowls. Carefully ladle the hot miso broth over the noodles in each bowl. Top each bowl with the reserved crispy tofu, the sliced 4 green onions, the halved 4 soft-boiled eggs, and the cut 2 sheets of nori seaweed. Serve immediately.

Substitutions

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