Evan’s Tofu and Miso Ramen

There’s nothing that makes you more insane than family. Or more happy. Or more exasperated. Or more… secure.
~~ Jim Butcher, New York Times bestselling author

A week in Las Cruces, and Sunday funday (on Monday  😉 ) was just what this “homesick” girl needed! Hanging out with my “kids” is the best therapy… Of course we made plans right away to spend several nights cooking together, and Evan’s Tofu and Miso Ramen was planned for Sunday funday. Gaelen works as a Catering Supervisor for Sodexo, and this is a very busy season for them… thus the move from Sunday to Monday.

My sons have been talking up Evan’s Tofu and Miso Ramen for quite some time, so I was pretty excited about writing an actual recipe for this dish. Since Andersens all tend to cook with a “pinch of this and a pinch of that,” I had to stress the importance of slowing down and actually measuring and making note of the ingredients – Lol. Evan makes his own dashi stock, as does his mom, and the end result always justifies the extra effort. Dashi stock comes together so quickly, there really is no reason to not make it yourself. I have included a link to the recipe I use (Evan’s is quite similar), but the dish is still delicious if you substitute dashi made with dashi granules or dashi powder, or even vegetable stock. 

I try to stress the value of knowing flavor profiles and being flexible when preparing a dish. We used Forbidden Rice Ramen noodles, but I would encourage you to use your favorite. The Forbidden Rice Ramen noodles are black, and add visual interest to the dish. I’ve provided links to these less common ingredients should you not be able to find them. My family loves tofu, but I realize it’s not a favorite for everyone. You can substitute chicken, shrimp, pork, etc. Be creative with your choice of vegetables, and by all means, go with the fresh and seasonal options if at all possible. I keep a lot of Asian ingredients in my Well-Stocked Pantry, which means I only need to shop for the fresh stuff. Evan is a master of runny fried eggs; I like to top the ramen with a runny yolk boiled egg. The choice is up to you.  🙂

One aspect of this dish that is fun when making it for a larger group (like my family) is that you can set it up as a “build-your-own-bowl” if you wish. We had the noodles cooked, the soup base hot, all the ingredients prepped and in bowls. We each took a bowl, added a serving of noodles, added our choice of toppings, ladled the very hot soup to cover it all, and then Evan topped it all with a perfectly cooked egg. This is really a fun way to serve this dish. I prefer the vegetables slightly tender rather than crunchy, so I did add the matchstick carrots, bean sprouts, and sugar snap peas to the soup pot just before I served it. 

Be sure to provide the condiments/sauces to season the soup to taste. We like rice wine vinegar, sriracha, sesame oil, and tamari. Sliced scallions and fresno or jalapeño chile make perfect garnishes, and each person can make it just the way he/she likes!

Tamara Andersen

Yields 4

Evan's Tofu and Miso Ramen

Savor the umami flavors in this steaming hot bowl of homemade ramen... Customizable with your choice of proteins, vegetables, garnishes, and condiments. Don't forget the runny egg!

30 minPrep Time

15 minCook Time

45 minTotal Time

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Ingredients

Soup
• 6 cups dashi stock *
• 1 teaspoon sesame oil
• 1 teaspoon canola or vegetable oil
• 1 teaspoon garlic, minced
• 2 teaspoons ginger, minced
• 1/2 cup rice wine (not vinegar)
• 1/3 cup miso paste*
Ramen and Garnishes
• 12-16 oz. package of firm or extra firm tofu*, cubed
• 1 ounce dried shiitake mushrooms
• 2 cups matchstick or shredded carrots
• 2 cups sugar snap (or snow) peas
• 2 cups mung bean sprouts
• jalapeno chiles, sliced thin
• scallions, finely chopped
• 8 ounces ramen (or other) noodles, cooked as per package
• 4 eggs*
Condiments
• rice wine vinegar
• sesame oil
• sriracha sauce
• tamari or soy sauce
• wakame (seaweed), crumbled
• furikake
• * See Notes

Instructions

Cover shiitake with boiling water. Place a lid over them. Soak for 30 minutes. Strain shiitake, reserving liquid for soup pot. Cut off stems and slice them thin. Set aside

Soup

To a deep soup pot or dutch oven, add oils over medium high heat. Add garlic and ginger; stir-fry until fragrant.

De-glaze the pan with rice wine. Add dashi stock, reserved shiitake liquid, and miso paste. Reduce to barely simmering.

Ramen and Garnishes

In a hot wok with a bit of canola and sesame oil, cook the tofu cubes until the edges begin to brown. Drain on paper towels. Place in a bowl.

Prepare the vegetables. As I suggested in the post, you may enjoy them all added directly to the bowl, or you may prefer to add them to the soup pot just prior to serving. It's up to you!

Prepare the noodles according to the package instructions. Drain. Toss with a sprinkle of sesame oil to keep them from sticking together. Don't overcook! You want them al dente.

Cook the eggs the way you like them.

To Serve

Divide the noodles among the 4 bowls. Top with tofu and choice of garnishes. Ladle the very hot soup over the noodles to cover. Top with an egg, and add desired condiments. Enjoy!

Notes

I like white miso in this dish as its the mildest and doesn't overpower the dashi stock.

I like to cut the tofu block into 3 slices, press them with layers of paper towels to blot excess moisture, and then cube. They fry up better, and spatter less.

You can fry the eggs, poach them, or boil them... The choice is up to you!

Feel free to substitute your favorite vegetables. Matchstick sliced bell pepper, baby bok choy, even spinach work well.

My kids don't cook any of the vegetables prior to ladling the hot soup over top. My husband thought that was a bit too much like salad, so we add the carrots, sprouts, and sugar snap peas into the hot soup briefly before serving. Again, the choice is up to you.

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https://beyondmeresustenance.com/evans-tofu-and-miso-ramen/

Lastly, I want to mention (once again) that my approach to cooking involves using flavor profiles to create healthy meals with fresh and seasonal ingredients. My recipe for Evan’s Miso and Tofu Ramen is based on Asian flavors, and not intended to be an “authentic” Japanese, Chinese, or Korean dish. This is a somewhat liberating way to cook, as I rarely open a cookbook, and I’m not tied to a long grocery list when I shop. Be sure to check out my Flavor Profiles page, and my Pantry Checklist if you’ve not already done so! What are your thoughts on that approach? I love to hear from you…

Me and my Las Cruces “kids”… Devin, Sarah (and Moxie), Evan, me (and Annie), Gaelen, and Kelsey.