Miso Glazed Ramen
Week of 09/09/19 to 09/13/2019 Please note all recipes at the PJCC are vegetarian. Ingredients subject to change based on availability and teacher’s discretion.
Yields2 Servings
Yields2 Servings
  • 4ounces uncooked ramen noodles
  • 1/2teaspoon canola oil
  • 4ounces package extra-firm tofudrained and cubed
  • 2 shiitake mushroomsstems discarded
  • 2 asparagus spearstrimmed and cut into 1-inch pieces
  • 1 green onionthinly sliced
  • 1/2inch fresh gingerminced
  • 1 garlicminced
  • 1/2teaspoon canola oil
  • 1teaspoon rice vinegar
  • 1/2teaspoon white miso paste
  • 1teaspoon soy sauce
  • 1/4teaspoons sugar
  • 1/4teaspoon sesame oil
  1. Cook noodles until al dente; drain and rinse.
  2. Combine half canola oil, rice vinegar, white miso, soy sauce, sugar and sesame oil with the minced garlic and ginger.
  3. 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.
  4. Add 1/3 the miso mixture to a nonstick pan; toss to coat. Remove tofu from pan; keep warm.
  5. 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.
  6. Serve ramen with cubed tofu and sprinkle with green onions.