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Best Tofu Ramen

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 Best Tofu Ramen
Week of 05/27/2019 to 05/31/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Course Main Dish
Cuisine Japanese
Servings
Yields 2 Servings
Ingredients
For the Yakisoba Sauce:
  • 2 tablespoons of ketchup
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dashi granules dissolved in aof water
  • 1 tablespoon of honey
  • 1 tablespoon hoisin
For the Ramen:
  • 10 ounces ramen noodles
  • 1 teaspoon olive oil
  • 2 cloves garlic chopped
  • 2 teaspoons fresh ginger minced
  • 1/2 yellow onion julienne
  • 1/2 red bell pepper chopped
  • 4 mushrooms sliced
  • ¼ Cabbage chopped
  • 8 in baby bok choy slicedhalf
  • 4 ounces tofu cubed
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon miso paste
  • 2 cups vegetable broth
Optional Garnishes:
  • 1 green onion thinly sliced
  • 2 tablespoons sesame seeds
  • 2 teaspoons nori seaweed flakes
  • 1 teaspoon Sriracha or chili garlic sauce
Course Main Dish
Cuisine Japanese
Servings
Yields 2 Servings
Ingredients
For the Yakisoba Sauce:
  • 2 tablespoons of ketchup
  • 2 tablespoons of Worcestershire sauce
  • 1 tablespoon soy sauce
  • 1 tablespoon dashi granules dissolved in aof water
  • 1 tablespoon of honey
  • 1 tablespoon hoisin
For the Ramen:
  • 10 ounces ramen noodles
  • 1 teaspoon olive oil
  • 2 cloves garlic chopped
  • 2 teaspoons fresh ginger minced
  • 1/2 yellow onion julienne
  • 1/2 red bell pepper chopped
  • 4 mushrooms sliced
  • ¼ Cabbage chopped
  • 8 in baby bok choy slicedhalf
  • 4 ounces tofu cubed
  • 1 teaspoon sesame oil
  • 1 teaspoon rice vinegar
  • 1 teaspoon smoked paprika
  • 1 tablespoon miso paste
  • 2 cups vegetable broth
Optional Garnishes:
  • 1 green onion thinly sliced
  • 2 tablespoons sesame seeds
  • 2 teaspoons nori seaweed flakes
  • 1 teaspoon Sriracha or chili garlic sauce
Instructions
For the Yakisoba Sauce:
  1. Mix all ingredients and whisk until fully incorporated.
For the Ramen:
  1. In a large oiled pan over medium heat sauté all the vegetables. When the cabbage starts to soften add the tofu. Cook until tofu has a nice golden brown color.
  2. Then add the noodles and yakisoba sauce to the pot. Evenly coat the noodles and tofu with the yakisoba sauce.
  3. Add the sesame oil, rice vinegar, smoked paprika, miso paste and vegetable broth. Bring to a boil and then reduce heat to let simmer and bring together all the flavors.
  4. Serve hot but not too hot! You can season with green onions, sesame seeds, nori seaweed flakes, Sriracha, chili garlic sauce or your own favorite toppings!