Miso Ramen with Tofu & Broccoli

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Ingredients (Broccoli)

  • 1 head of broccoli, cut into florets
  • 2 T avocado oil
  • 1 T lemon zest
  • pinch salt

Ingredients (Miso Ramen)

  • 2 T light miso paste
  • 2 T soy sauce
  • 1 T sriracha sauce
  • 1 t rice wine vinegar
  • 1 t honey
  • 2 T oyster sauce
  • 1 t red pepper flakes
  • 1 T toasted sesame oil
  • 1 T toasted sesame seeds
  • 2 T coconut milk
  • 2 packages ramen noodles (fresh or dried)
  • 1 carrot, julienned
  • 1 C tofu, cubed
  • 3 scallions, sliced
 

INSTRUCTIONS

  1. Pre-heat oven to 400 degrees.
  2. Toss broccoli florets with avocado oil, lemon zest and salt, spread evenly on a parchment lined baking sheet. Bake for 10-15 minutes until crispy.
  3. For the miso sauce, in a  small pot over heat, whisk together miso paste, soy sauce, sriracha, rice wine vinegar, honey and oyster sauce. Bring to a boil and ensure miso paste is completely dissolved.
  4. Add red pepper flakes, sesame oil and coconut milk to finish.
  5. While sauce is simmering, make crispy tofu, season tofu with salt and dry with paper towel, fry in a pan with a little oil until crispy on all sides.
  6. Transfer tofu to a bowl and in the same pan cook noodles and carrots, if using dried noodles, boil until cooked, if using fresh toss together with julienned carrots in a pan, begin to loosen up (may need to add 1-2 T of water to loosen noodles up).
  7. Toss Miso Sauce onto noodles and heat through, sauce will thicken and absorb into noodles. Sprinkle in most of the sesame seeds (save some for garnish).
  8. Serve noodles with crispy tofu and broccoli and garnish with scallions and remaining toasted sesame seeds.