Creamy Double Tofu Ramen
This high protein double tofu ramen is made with a silky sesame tofu broth, noodles and topped with soy marinated air fried tofu, scallions and homemade chili crisp.
Servings: 3
Ingredients
Sesame Tofu Broth
- 150 g silken tofu
- 1 tbsp white miso
- 1 tbsp sesame paste
- 1 tbsp light soy sauce
- 1 tbsp sake
- 1 tbsp mirin
- 1/2 tbsp mushroom seasoning
- 2-3 cloves roasted garlic
- 2-3 slices roasted ginger
- 1 cup oat milk or soy milk
- 1/2 cup noodle water
- 3 servings high protein noodles
- 450 g extra firm tofu
- 2 tbsp light soy sauce for marination
- oil for air frying
Garnish
- 1-2 stalks scallions
- toasted sesame seeds
- asian greens bok choy, spinach, kai lan
- toasted sesame seeds
Instructions
- Slice tofu into squares or cubes. Marinate them in 2 tbsp light soy sauce for 5-10 minutes. Air fry them with a drizzle of oil for 10 minutes at 180C until crispy.
- Cook the noodles of your choice according to package instructions. Save the noodle water for the sesame tofu broth later.
- To a high speed blender, add silken tofu, miso, sesame paste, sake, mirin, light soy sauce, mushroom seasoning, roasted garlic and ginger (you can just saute them on a pan).
- To a pot add soy milk, noodle water and the blended paste. Bring to a boil and whisk together until there are no lumps.
- Assemble the noodles. Place the noodles in a bowl and spoon over a few ladles of the broth. Top with the air fried tofu, scallions, toasted sesame seeds and chili crisp. Enjoy!