Miso & Mushroom Ramen with Hoisin-Glazed Tofu

Prepare Ingredients:

Wash the fresh produce. Roughly chop the green leaves off the choy sum, then thinly slice the stems, keep separate. Peel and mince the garlic. Thinly slice the spring onion and separate the white bottoms and green tops. Drain the tofu and pat dry with paper towel, then cut into 1 cm dice. Remove and discard the mushroom stems, thinly slice the caps.

Start Soup:

In a large pot, heat oil on medium until hot. Add the garlic, choy sum stems and the whites parts of the spring onion. Cook 1 to 2 minutes, or until slightly softened and fragrant. Stir in the concentrated vegetable stock, 4 cups of water, mushrooms, miso paste and soy sauce. Bring the mixture to a boil and reduce the heat to medium-low. Simmer the broth.

Cook Tofu:

While the broth is simmering, in a large non-stick pan, heat oil on high until hot. Add the tofu and cook 4 to 5 minutes, or until golden browned on all sides, stirring occasionally. Turn off the heat.

Glaze Tofu:

With the pan still on the burner, but with the heat off, pour the hoisin over the tofu and toss to thoroughly coat. Set aside while you finish the soup.

Finish Soup:

Add the noodles to the soup and cook for 2 minutes. Add choy sum leaves to the broth, then cook 2 minutes more or until noodles are soft.

You Plate It:

Divide the noodle soup and vegetables between bowls and top with glazed tofu. Garnish with the green parts of the spring onions. Enjoy!