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Yields 2 Servings
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Ingredients
- 4 ounces uncooked ramen noodles
- 1/2 teaspoon canola oil
- 4 ounces package extra-firm tofu drained and cubed
- 2 shiitake mushrooms stems discarded
- 2 asparagus spears trimmed and cut into 1-inch pieces
- 1 green onion thinly sliced
- 1/2 inch fresh ginger minced
- 1 garlic minced
- 1/2 teaspoon canola oil
- 1 teaspoon rice vinegar
- 1/2 teaspoon white miso paste
- 1 teaspoon soy sauce
- 1/4 teaspoons sugar
- 1/4 teaspoon sesame oil
Ingredients
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Instructions
- Cook noodles until al dente; drain and rinse.
- Combine half canola oil, rice vinegar, white miso, soy sauce, sugar and sesame oil with the minced garlic and ginger.
- Heat a nonstick pan over medium-high heat. Add canola oil to pan; swirl to coat. Add tofu to pan; cook 3 minutes on each side or until browned.
- Add 1/3 the miso mixture to a nonstick pan; toss to coat. Remove tofu from pan; keep warm.
- In a large skillet add canola oil to pan; swirl to coat. Add mushrooms and asparagus to pan; sauté 4 minutes or until tender. Add ramen and remaining miso mixture to pan; toss to coat.
- Serve ramen with cubed tofu and sprinkle with green onions.
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