Crispy Tofu Miso Soup
Delicious Crispy Tofu Miso Soup with rice noodles and a creamy egg. Perfect home substitute for a restaurant ramen.
- Total Time: 30 minutes
- Yield: 2 1x
- Category: Vegetarian
- Cuisine: Ramen
Ingredients
Scale
- 250g firm tofu, cut into 8 pieces
- Flour for dusting
- Vegetable or sunflower oil for frying
- 2 tbsp soy sauce + extra for coating tofu
- 1 large garlic clove, crushed
- 1 tbsp minced ginger
- 2 tbsp miso paste
- 700ml light vegetable stock
- 4 chestnut mushrooms, sliced thinly
- 100g rice noodles or other ramen noodles
- 2 eggs
- 1 spring onion, sliced fine
- Black sesame seeds for garnish (optional)
Instructions
- Cook rice noodles according to packet instructions. Rinse in cold water to stop them from cooking further. Add the tiniest amount of cooking oil or sesame oil to the noodles and rub evenly to prevent them from sticking together.
- Brush tofu pieces with soy sauce, then roll each piece in flour, coating well.
- Boil eggs for 6 minutes exactly. Peel, cut in half and season with salt.
- In a separate soup pot, heat a little more oil and very gently fry garlic and ginger for 30 seconds. Add miso, soy sauce and vegetable stock, whisk until combined and cook over medium heat for 5 minutes. Next, add sliced mushrooms and continue to cook for a couple of minutes or until mushrooms have softened nicely.
- During this time, heat a frying pan with oil and fry tofu on all sides until browned and crispy. Season with salt and pepper.
- To serve: divide noodles between two bowls, pour over steaming hot soup stock, place tofu and eggs on top and sprinkle with spring onion. If you have black sesame seeds these also make a nice garnish.
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