Red Miso Ramen Soup with Yakiniku-Style Tofu

This dish is inspired by a sauce used as seasoning for Japanese-style BBQ. While the sauce is used mostly as a dipping sauce for meats, it’s also great as a marinade that's sweet, savory, nutty, umami, and aromatic all at the same time.

Red Miso Ramen Soup with Yakiniku-Style Tofu

Course

Main
Prep time

15 Mins
cook time

20 Mins
servings

4
Author

@sncxkitchen

Ingredients

2 tbsp cooking wine/cooking sake
2 tbsp mirin
2 tbsp low sodium tamari
1 tbsp sesame oil
1 tbsp water
2 tsp miso, white, yellow or red, depending on preference
2 tsp agave, or to taste
½ tsp rice vinegar
½ tsp black pepper
2 tbsp grated apple
1–2 cloves garlic, finely minced
14 oz organic firm tofu, dried & sliced into 24 pieces, ½” thickness each
1½ tbsp avocado oil or vegetable oil
4 Lotus Foods Red Miso Rice Ramen Noodle Soup
8 small stalks Chinese mustard greens/choy sum, trimmed & blanched (if not available, broccoli rabe or baby bok choy)
½ cup frozen corn, thawed, warmed in hot water & drained

Garnish

chopped scallions
rayu (Japanese chili oil)
roasted sesame seeds

product used in the recipe

Red Miso Rice Ramen Noodle Soup

1

To make marinade, whisk first 11 ingredients together until well combined. For a spicy version, add some ‘ichimi togarashi’ (ground red chili pepper).
2

Heat avocado oil in a large pan over a medium heat, add tofu and pan fry on all sides until golden brown.
3

Reduce heat to medium low and add the marinade. Coat tofu pieces in marinade and cook until it has reduced/thickened slightly. Turn off heat and remove pan from stove.
4

Prepare soup cups according to directions on package.
5

Divide noodle soups between 4 bowls. Add tofu and top with greens and corn.
6

Garnish with chopped scallions, rayu, and sesame seeds. Serve immediately.