Tahini Miso Ramen

Recipe adapted from Soom.

Ingredients:

Crispy Tofu:

• 1 14 oz. block extra firm tofu
• 1 TBSP olive oil
• 1 TBSP cornstarch
• Salt, to taste

Sautéed Spinach:

• 1 tsp. sesame oil
• 6-8 oz. baby spinach
• Salt, to taste

Sautéed Mushrooms:

• 2 tsp. olive oil
• 8 oz. mushrooms, sliced
• Salt and pepper, to taste

Soft Boiled Egg:

• 1 egg per serving

Ramen:

• 2 tsp. olive oil
• 2 tsp. sesame oil
• 2 garlic cloves, minced
• 1 TBSP ginger, grated
• 1 TBSP white miso paste
• 5 c. vegetable broth
• 1/4 c. tahini
• 1/2 tsp. salt, optional
• 2 packets of ramen
• 1 tsp. sesame oil
• 2 TBSP soy sauce
• 2 tsp. rice wine vinegar
• Toppings: thinly sliced green onions, chopped cilantro, canned corn, sesame seeds, 1/2 lime per serving, and/or sriracha or chili crisp

Directions:

1. Crispy Tofu: Wrap tofu in a clean dish towel and press to remove the water. Preheat oven to 425F. Cut tofu into 1/2 – 3/4 inch cubes and add tofu to a bowl. Toss the tofu with cornstarch, olive oil, and salt. Line a baking sheet with parchment paper, and add the tofu. Bake for 25 minutes, tossing once, until golden brown.
2. Sautéed Spinach: In a skillet over medium heat, heat the sesame oil and then working in batches add the spinach and salt and toss until wilted. Repeat for the second batch. Set aside.
3. Sautéed Mushrooms: In a skillet over medium heat, heat the olive oil and add the mushrooms and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown. Season with salt and pepper. Set aside.
4. Soft Boiled Egg: Add enough water so your eggs will be covered and bring to a boil. Once boiling, reduce heat so the water is rapidly simmering; then gently lower the eggs into the water, one at a time, and cook for 6 minutes. After 6 minutes, place cooked eggs in an ice bath to cool. Once cooled, peel eggs and set aside.
5. Ramen: Heat a Dutch oven over medium heat. Add the olive oil and sesame oil. Then add the garlic and ginger and sauté for 30 seconds; then add the white miso paste and cook for another 1 minute, stirring continuously.
6. Add the vegetable broth, tahini, and optional salt, and whisk to combine. Raise heat to medium-high and bring to a boil. Once boiling, add ramen noodles and cook according to package. Once noodles are cooked, add sesame oil, soy sauce, and rice wine vinegar and stir. Taste and adjust seasoning as necessary.
7. Serve: In each bowl add ramen noodles and ladle in broth, then top with tofu, spinach, mushrooms, halved soft boiled eggs, green onions, cilantro, corn, sesame seeds, lime juice, and Sriracha or chili crisp.