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½ small yellow onion
¼ cup red miso
¼ cup white miso
1 ½ Tbsp Chinese chili sauce
3 cloves garlic
2-inch piece of ginger – peeled
1 ½ Tbsp mirin
2 ½ Tbsp sesame oil – divided
12 oz extra firm tofu
4 eggs
5 oz fresh shiitake mushrooms – chopped
4 cups chicken stock
2 cups unsweetened soy milk
6 oz ramen noodles
3 oz baby bok choy – ends removed
Soy sauce to taste
For serving: Chopped scallions, roasted seaweed, chili oil, sesame seeds
In a food processor, combine onion, red and white miso, chili sauce, garlic, ginger, mirin, and 1 ½ tablespoons sesame oil. Process until you get a thick and smooth paste.
Using paper towels, press as much moisture out of the tofu as possible. Cut into cubes.
Heat a large pot with remaining sesame oil on medium-high. Add tofu and pan fry until browned and crispy. Then add in ¼ cup of the paste and cook for a few more minutes until the tofu is well coated. Remove the tofu from the pan, cover with foil and set aside.
In the same pan, add mushrooms with a tablespoon of the paste – cook until golden brown.
Add the chicken stock and soy milk. Bring to a simmer.
Stir in ½ cup paste and simmer for about 25 to 30 (you may work on the next step as the broth simmers). Give the soup a taste and add soy sauce as needed. Add baby bok choy and cook for another minute or two.
Cook noodles according to package directions and heat a separate pot of water to a boil for the eggs. Once boiling, add eggs and reduce heat to very low. Cook for 7 minutes and immediately drain and run through cold water. After a few minutes, peel carefully and halve.
To serve, place noodles in bowls topped with the soup, soft-boiled eggs, tofu, mushrooms scallions, seaweed, sesame seeds and chili oil.
