Miso & Mushroom Ramen with Hoisin-Glazed Tofu
- Prep time: 30 minutes
- Calories: 700
- 0.33 Bunch of Chinese Broccoli
- 2 Garlic Clove
- 2 Spring Onion
- 1 400 Gram Pack of Tofu - Firm
- 100 Grams of Mushrooms
- 4 Tablespoons of YPI Ramen Base
- 0.25 Cups of Hoisin
- 100 Grams of Dried Ramen Noodles
Prepare Ingredients:Wash the fresh produce. Roughly chop the green leaves off the Pak Choy, then thinly slice the stems, keep separate. Peel and mince the garlic. Thinly slice the spring onion and separate the white bottoms and green tops. Drain the tofu and pat dry with paper towel, then cut into 1 cm dice. Remove and discard the mushroom stems, thinly slice the caps.
Start Soup:In a large pot, heat oil on medium until hot. Add the garlic, Pak Choy stems and the whites parts of the spring onion. Cook 1 - 2 minutes, or until slightly softened and fragrant. Stir in the YPI ramen base, 3 cups of water and mushrooms. Bring the mixture to a boil and reduce the heat to medium-low. Simmer the broth.
Cook Tofu:While the broth is simmering, in a large non stick pan, heat oil on high until hot. Add the tofu and cook 4 - 5 minutes, or until golden browned on all sides, stirring occasionally. Turn off the heat.
Glaze Tofu:With the pan still on the burner, but with the heat off, pour the hoisin over the tofu and toss to thoroughly coat. Set aside while you finish the soup.
Finish Soup:Add the noodles to the soup and cook for 2 minutes. Add Pak Choy leaves to the broth, then cook 2 minutes more or until noodles are soft.
You Plate It:Divide the noodle soup and vegetables between bowls and top with glazed tofu. Garnish with the green parts of the spring onions. Enjoy!