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Prep time 15 minutes
Cook time 30 minutes
Yield: Serves or Makes 2
In a large pot, heat the vegetable oil on medium high. Add the grated ginger and sambal oelek and cook for a couple of minutes. Add the soy sauce and mirin and stir to combine.
Add 2 cups of broth and the soy milk.
In a medium sized bowl, whisk together the remaining cup of borth and the miso.
Now, add the miso and broth to the pot and whisk to combine.
Stir to combine everything. Reduce heat to low and simmer.
Right before serving, add the ramen noodles into the pot. Cook according to package instructions. Top with green onions, cremini mushrooms and tofu.
Wrap the tofu with paper towels and place it on a plate. Weigh it down with a heavy object for 15-30 minutes to drain the water.
In a medium bowl, stir together hoisin sauce, soy sauce, sugar and grated ginger.
Cut tofu into bite-sized pieces, place them in a bowl and coat with the sauce.
Heat olive oil in a medium pan over medium-high heat, add tofu and cook until crispy on each side.
Drizzle with sesame oil.