Miso Ramen with Tofu & Eggs

Serves 6


1 package firm tofu
3 tablespoons miso paste
2 tablespoons mirin
1 teaspoon sugar
2 teaspoons sesame oil
1 teaspoon chili paste or sauce
3 cups vegetable stock
1 teaspoon fresh ginger, chopped superfine
1 garlic clove, chopped superfine
5 green onions, sliced thinly
8 ounces ramen noodles 3 hard boiled eggs, halved
½ cup seaweed
Black sesame seeds


Sear the tofu and cut it into small cubes. Whisk together in a small bowl the miso, mirin, sugar, sesame oil and chili paste. Combine the whisked mixture in a large soup pan with the vegetable stock, ginger, garlic and green onions and bring to a boil. Reduce the heat and allow to simmer for about 5 minutes. Add the ramen and the seaweed and allow the ramen to cook until aldente for about 8-10 minutes. Serve in bowls garnished with hard boiled eggs and sesame seeds.