Empty My Fridge
The easiest meal you can make in 15 minutes
Ingredients
- Toasted sesame oil1 tsp
- Red miso · paste1 tbsp
- Chili crisp1–2 tsp
- Soy sauce1 tbsp
- Brown sugar½ tsp
- Vegetable broth · paste½ tsp
- Tahini1 tbsp
- Garlic · paste1 tsp
- Ginger paste1 tsp
- Ramen noodle1
- Extra firm tofu · cubed1 cup
- Broccoli½ cups
- Scallion1
- Sweet corn · frozen¼ cups
- Edamame bean · frozen¼ cups
Instructions
- Bring a quart of water to a boil in a saucepan over medium-high heat, then cook the ramen noodles according to the package directions.
- About 5 minutes before the noodles are done, add the broccoli, cubed tofu, corn and edamame to the pot.
- In your serving bowl, mix the toasted sesame oil, miso, chili crisp if using, soy sauce, maple syrup, bouillon paste, tahini, garlic paste and ginger paste.
- Before the noodles finish, ladle some of the starchy cooking water into the bowl and whisk well, breaking up any lumps of miso and tahini.
- About 30 seconds before the noodles are done, add the white parts of the green onion to the pot briefly.
- Pour about 1/2 cup of the noodle water into the bowl, adjusting to taste, then drain the noodles, tofu and vegetables and add them to the bowl. Garnish with the green onion tops.
Summarized from Sarah's Vegan Kitchen's video. Watch it for the details.
More recipes with
GarlicScallionBrown sugarTofuSweet cornBroccoliMisoExtra firm tofu
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