Miso Ginger Ramen w/ Tofu

INGREDIENTS

• Egg
• Sesame oil
• Chili onion crunch (Trader Joe’s)
• Shallots, sliced
• Fresh ginger root, grated
• Garlic, roughly minced
• Sliced bamboo shoots (sprinkle salt on them and let sit for 10 minutes before cooking)
• Beech mushrooms
• Green onions (separate white from green)
• Miso ginger broth (Trader Joe’s)
• Gochujang sauce (red chili paste)
• Tofu, cubed (pressed for a few hours)
• Bok choy
• Soy sauce
• Rice noodles
• Cilantro

DIRECTIONS

• Boil water and add egg, cook for 7 minutes, then remove from water
• In a pot on medium-high heat, add sesame oil, a bit of chili onion crunch, shallots, ginger, garlic, and some salt
• Sauté until fragrant and mixed well
• Add a bit of gochujang sauce and the bamboo shoots, mix all together, let cook for 5-8 minutes
• Add mushrooms for another few minutes
• Add tofu and continue to cook for another few minutes
• Add a splash of broth and mix again
• Add white part from green onions and mix
• Add your miso broth and stir
• Add soy sauce, salt, gochujang, and chili onion crunch to taste
• Add box choy and green onion; cook on low for 5-9 minutes
• In a separate pot, cook rice noodles and then add them to broth
• Mix all together and let it sit for a few minutes
• Serve soup in a bowl, add fresh cilantro, egg sliced in half lengthwise, and any additional gochujang and/or chili onion crunch if preferred