Spicy Miso Ramen

FOR THE SPICY MISO PASTE:

Step 1: Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.

FOR THE TOFU:

Step 2: Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add ¼ cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.

FOR THE BROTH:

Step 3: Rinse the dried shiitake mushrooms to get rid of any sand/dirt. Finely chop them and add to the empty pan (without soaking).

Step 4: To the same pan, add the stock and soy milk and bring to a simmer.

Step 5: IMPORTANT STEP - DO NO TAKE SHORTCUTS!!! Place ½ cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning - add salt or a little soy sauce until it tastes like a spicy ramen broth.

FOR THE EGGS & RAMEN:

Step 6: Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft. (Alternatively, you can poach the eggs)

FOR SERVING:

Step 7: Divide the noodles into four large bowls and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil, as desired.