Creamy Coconut Ramen
- 2 tablespoons peanut oil, divided
- 1 (14 ounce) package extra-firm tofu, cut into 1-inch cubes and blotted dry
- ½ small yellow onion, diced
- 6 cloves garlic, thinly sliced
- 1 (1 inch) piece ginger, peeled and minced
- 2 tablespoons mirin
- 2 tablespoons reduced-sodium soy sauce
- ½ cup dried, sliced shiitake mushrooms
- 3 cups vegetable stock
- 6 ounces ramen noodles
- 1 (14 ounce) can coconut milk
- ¼ cup white miso paste
- 1 cup shelled edamame
- 2 scallions, thinly sliced
- Heat 1 tablespoon peanut oil in a saucepan over medium-high heat. Gently stir-fry the tofu in hot oil until golden brown, about 10 minutes; remove to a plate.
- Heat remaining oil in the pan over medium heat. Sauté onion in oil until lightly browned, about 5 minutes; add the garlic and ginger and sauté until aromatic, about 5 minutes more.
- Pour mirin into the saucepan; add the vegetable stock and mushrooms. Bring the mixture to a boil, place a lid on the pan, and reduce heat to low; keep at a simmer while preparing ramen noodles.
- Bring a small pot of water to a rapid boil. Cook the ramen noodles in boiling water until just barely al dente, about 3 minutes; drain.
- Beat miso paste into coconut milk in a small bowl with a whisk until smooth; pour into broth mixture in the pan. Heat the mixture to the brink of boiling and immediately remove from the stove.
- Divide ramen noodles between two bowls. Ladle liquid over the noodles; top with seared tofu, edamame, and scallions.
What others are saying
Katie Hason says:
This coconut ramen was delicious! Such an upgrade from packaged ramen that I ate back in college. I also really enjoyed the creaminess from the coconut milk. Such a good addition!