Tahini Miso Ramen

1.Begin by making the crispy tofu. Preheat the oven to 425F. Using a dish towel, press the block of extra firm tofu to remove water. Cut into ½″ – ¾ ″ cubes. On a parchment-lined baking sheet, toss together tofu, oil, soy sauce, and vinegar until coated. Add cornstarch, salt, and pepper and toss once again until coated. Bake for 30-35 minutes, tossing once during cooking, until golden brown and crispy.

2.For the mushrooms, heat a medium nonstick skillet over medium-high heat. Add olive oil. Once hot, add cremini mushrooms, and sauté for 8-10 minutes, stirring occasionally, until deeply golden brown on the edges. Season to taste with salt and pepper.

3.Heat a soup pot over medium-high heat. Add olive oil and sesame oil. Once hot, add garlic and ginger and sauté for 30 seconds or until fragrant. Add white miso paste and cook for 1 minute, stirring constantly.

4.Add vegetable broth, tahini, and salt, and whisk to combine. Raise heat to high and bring to a boil. Once boiling, add ramen noodles and cook according to package directions. Once noodles are cooked, add sesame oil, soy sauce, and rice wine vinegar and stir. Add additional salt if desired.

5.To serve, ladle ramen into bowls and top with crispy tofu, sautéed mushrooms, 2 soft boiled eggs, thinly sliced scallions, chopped cilantro, sesame seeds, lime juice, and Sriracha.