Vegan Sriracha-Spiked Miso Ramen.

be one with the bowl.
Sriracha-Spiked Miso Ramen.

You are the ramen and the ramen is you.

Of the MANY meals I post to instagram, my ramen bowls get the most attention. So, after multiple months of broken promises (sorry, everyone!), I've finally buckled down and penned a miso-ramen primer for you, dear readers.

This soup is the real deal.
This soup is soul-awakening.
This soup is perfect all ways.
This soup is my everything.
And now this soup can be yours and EVERYONE'S.

Like gastronomic meditation...
A quick centering breakfast, a lazy contemplative lunch, a spiritually-filling dinner;
it is all things and it is POWERFUL.
The spell is unbreakable. Don't fight it. Just kick back, let the miso-y ramen-y magic wash over you and be one with the bowl.

You are the ramen and the ramen is you.
Motherfucking Om.

The red rooster, you know the drill. And NOODLES.

Sriracha-Spiked Miso Ramen.
(serves 2)

Miso broth:
2.5Tbsp organic mellow white miso
4c water
2tsp sriracha
1/2 lime, juiced

1/2lb organic tofu, sliced 1/2" thick
3-4 scallions, trimmed and sliced lengthwise
1tbsp toasted sesame oil
1/2 lime, sliced for garnish
1-2tsp extra sesame oil for garnish

4oz organic ramen noodles

Recipe notes:

Mellow white miso is a must for this recipe. It has a milder flavor than traditional miso, making it the perfect vehicle for the added lime and sriracha. I use Miso Master brand most frequently, it is available in most larger health food stores. 

I use organic ramen noodles, either the bundled type or the single serving packaged kind you would find at an Asian grocery or health food store. 

Be sure to buy organic, as the cheaper types of ramen are very high in sodium 

and usually fried before packaging. 

If using the individually packaged type, discard the flavor packet and use 

two packs of noodles per recipe. 

2 teaspoons of sriracha is just enough to lightly spice the miso broth 

without overpowering it.

If you want to ramp up the spice factor I recommend adding it after 

assembling the ramen bowl.

Toasted sesame oil, miso paste, lime, scallions. Soup time.

Prepare noodles according to package instructions.
Drain, rinse with cold water and set aside.

Heat a large skillet with 1Tbsp of toasted sesame oil over medium-high heat.
Cook tofu slices for 3-4 minutes on each side, until lightly browned and crispy.
Remove from pan and place on paper towels to drain.
Slice into 1/4" strips and set aside.

Reheat the same skillet on medium and quickly cook sliced scallions until wilted and lightly browned, about 1-2 minutes.
Remove from heat and set aside.

In a medium saucepan bring 4c of water to a rapid boil.
Turn off heat and add miso paste, whisking until dissolved.
Add lime juice and sriracha, stirring to combine.

Portion cooked noodles into serving bowls, ladling miso broth over top.
Add cooked tofu and scallions.
Garnish with a lime slice and 1/2tsp of additional sesame oil per bowl.