Ramen is delicious – especially miso ramen with some creaminess. That’s what I’m making on this stormy night, something warm and soupy. It has been my go-to ever since I became a vegetarian and chicken noodle soup went out the window, fast. At least to me, ramen is so much more complex and warming.
- Leftover tofu from the Thai red curry (if you have any)*
- 1-2 medium boiled eggs left over from the egg curry*
- 2 tbsp red or dark miso
- 2 tsp ginger garlic paste*
- 1 tbsp chili flakes or sambal*
- 1/2 tsp dark soy*
- 1 1/2 c water or vegetable broth
- 2 tbsp vegetable bullion powder or paste
- handful of fresh or packaged ramen noodles
- evaporated milk or soy milk*
Heat a small pot over medium heat and add the miso and ginger garlic paste to combine and cook for a minute. Next, add the chili flakes and soy sauce until it becomes a thick creamy consistency. Don’t add salt at any point until the end if it isn’t salty enough for you, as the miso is quite salty in and of itself.
Now add your broth or water mixed with bullion and bring to a boil. Preferably, cook your noodles in your broth as I think this adds more flavor to them. The fresh ramen noodles only need to cook for 2-3 minutes and will be done, so you can add your tofu and eggs at the same time as the noodles.
However, the packed noodles will take longer, and you may need to add more water to make up for the water the noodles soak up. Then, add your tofu and eggs once the noodles are ready about 5-7 minutes later.
At this point, you can be done, but I like to add just a little splash of soy milk to make it silky smooth and creamy. Yum!
*All optional, but I highly recommend as the recipe won’t taste the same without them.
Please let me know what you think of the recipe, pics, everything in the comments, so I can work on making Panda Eats Food better! Thanks!