tofu miso ramen

• servings: 2

Ingredients

ramen:

1 tbsp avocado oil

2 tbsp soy sauce

4 tbsp white miso paste

5 garlic cloves, minced

6 cups chicken stock (can use unsalted)

1/3 cup coconut milk

2 ajitama eggs

ramen noodles

green onions, garnish to taste

sesame seeds, garnish to taste

bean sprouts, garnish to taste

chili oil or sesame oil, garnish to taste

tofu:

1 block extra firm tofu

minced onions

garlic salt

garlic oil

soy sauce

Directions

prepare any garnishes beforehand

in a deep pan over medium heat, add oil. add minced garlic and miso paste. cook for about 1 minute

slowly add in coconut milk and chicken stock. bring to a low simmer and let miso paste dissolve, stirring occasionally

while broth is cooking add chopped tofu to a skillet over high heat with a little cooking oil. season with a pinch of garlic salt

once browned slightly lower heat and add soy sauce and garlic oil. add minced onions and cook on low flame for a few minutes

add noodles and bean sprouts to broth. cook about 4 minutes on medium low heat (make sure the broth is simmering and not boiling)

add noodles and broth to boil. add tofu and eggs on top and garnishes of choice

Notes

if using regular chicken stock do NOT add salt.

make sure to have eggs prepared ahead of time or use non-marinated soft boiled eggs.