Tofu Ramen (with Crispy Tofu!)

Serves 4

A vegetarian ramen with a miso-glazed crispy tofu, rich mushroom-vegetable broth, and tender noodles finished with wilted spinach and coconut milk.

prepPress tofu: microwave on high 2 min, drain, press under a weighted cutting board 15 min
prepSlice onion and mushrooms; thinly slice cabbage, green onions, and garlic; cut carrots into matchsticks
12 to 16 oz / 340-450 g extra-firm tofu, pressed and cubed	Sear tofu 10 min, medium-high heat	Pour glaze over tofu, cook 1 min					Bowl noodles, ladle broth, top with tofu & garnish
1 tablespoon toasted sesame oil (for the tofu)
1 tablespoon olive oil (for the tofu)
2 tablespoons white, light, or yellow miso paste (for the glaze)	Whisk glaze ingredients
1 tablespoon soy sauce (for the glaze)
1 tablespoon water
225 g dry ramen noodles	Boil & drain noodles al dente
1 tablespoon toasted sesame oil (for the broth)	Heat oils, cook onion 4 min	Add garlic, cook 30 sec	Add broth, bring to simmer	Add mushrooms, carrots, mirin & miso; simmer 10 min	Add soy, coconut milk, green onions, cabbage & spinach; cook 1 min	Stir in miso to taste
1 tablespoon olive oil (for the broth)
115 g sweet yellow onion, sliced
4 garlic cloves, thinly sliced
950 ml vegetable broth
225 g baby bella (cremini) mushrooms, sliced
2 large carrots, cut into matchsticks
1 tablespoon mirin
3 tablespoons white, light, or yellow miso paste (for the broth)
1 tablespoon soy sauce (for the broth)
60 ml coconut milk
3 green onions, thinly sliced
90 g Napa cabbage, thinly sliced
60 g spinach leaves
1 tablespoon white, light, or yellow miso paste (to finish, or to taste)
Sesame seeds, for garnish

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