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Miso Ramen with Sesame Tofu (or Chicken)

I fell in love with ramen noodle soup when I visited Japan some years ago. Served in large bowls accompanied by a ladle-like wooden spoon, it was an effort to get to the bottom of the bowl. This version is not overly authentic but includes traditional flavour components and is light and speedy for a weeknight meal. Miso is a fermented food that contains beneficial bacteria and enzymes (when unpasteurised) that are destroyed once boiled. To keep them lively remove the soup from the heat before stirring through the thinned miso to taste.
Servings 4
Prep Time 20 minutes
Cook Time 20 minutes

Ingredients

Sesame Tofu (or Chicken)

  • 300 g firm tofu, cut into 2cm cubes (or use boneless chicken thigh or breast)
  • 1 tbsp soy sauce or tamari
  • 1 tsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tbsp sesame seeds

Ramen Soup

  • 2 litres (8 cups) vegetable stock or water
  • 4 cm knob of fresh ginger, thinly sliced
  • 3 whole garlic cloves, squashed and peeled
  • 1 tbsp soy sauce or tamari
  • 1 tsp brown sugar
  • 2 spring onions, roughly chopped
  • 1 broccoli head (about 300g), cut into florets
  • 200 g ramen noodles (or rice noodles for gluten-free)
  • about 4 tbsp good-quality miso paste
  • 2 tsp rice vinegar
  • 4 medium-boiled eggs, peeled and halved
  • toasted sesame oil and sesame seeds for serving

Instructions

  • Preheat the oven 200C (fan 180C). (*Alternatively, panfry the tofu in a frying pan.)
  • First, make the sesame tofu. In a bowl, toss the cubed tofu (or chicken) with the soy sauce, maple syrup, sesame oil and sesame seeds to evenly coat. Spread in a single layer in an oven dish. Roast for 10 minutes then flip the tofu and roast for a further 5-10 minutes until golden and caramelised. Scoop into a serving bowl and keep warm. *I like to oven-bake the tofu when I have the oven on for other cooking - bread, roast vegetables etc. Alternatively, panfry the tofu in a frying pan until golden then scatter with sesame seeds.
  • While the tofu is cooking, prepare the ramen soup base. In a large saucepan, bring the stock or water to a gentle simmer. Add the ginger, garlic, soy sauce, sugar, spring onion and broccoli. Cook for 4-5 minutes.
  • Add the noodles and cook for a further 4-5 minutes until the broccoli is tender and the noodles are al dente. Remove from the heat and use a ladle to scoop about 1 cup of the broth into a mixing jug. Add 4 tablespoons of miso paste to the jug and use a fork to mix well until the miso has dissolved into the liquid. Pour back into the soup, add the rice vinegar and gently stir.
  • Check the flavour, adding extra vinegar or thinned miso - repeating the dissolving process, if needed.
  • Serve immediately topped with sesame tofu and halved boiled eggs. Garnish with sesame seeds and a drizzle of sesame oil.