Spicy Sesame Miso Soup with Ramen Noodles and Crispy Tofu Recipe

This is definitely a healthy vegetarian crowd pleaser. The broth freezes well, hence
shortens your prep time for last minute, easy hearty meals.
Yields 3 to 4 bowls –


For the crispy tofu:

  • 1 (14 oz) container organic extra firm tofu, cut into bite-size pieces, patted
    and rolled into a dish towel for at least 15 minutes
  • 1 tablespoon toasted sesame oil, or your favorite oil
  • 1 teaspoon tamari, or soy sauce
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon of your favorite honey. We used Lehua Akaka Falls honey
  • 1/4 teaspoon rice wine vinegar
  • 1 Tbsp Akaka Falls Passion Fruit Carolina Reaper Preserve
  • 2 teaspoons arrowroot powder, or corn starch
  • Pre-heat oven to 400 degrees F. In a medium sized bowl, whisk together the
    sesame oil, tamari, garlic powder, honey, vinegar and pepper preserve
  • Place tofu in the oil mixture. Use a spoon or spatula to stir the tofu and
    make sure it’s completely coated. Next, sprinkle over 1 teaspoon of the
    arrowroot powder and mix well until all the tofu is coated. Then, sprinkle on
    the remaining teaspoon of arrowroot powder and give a gentle mix just until
    you can’t see the dry white powder anymore.
  • Line a large baking sheet with a non-stick mat or parchment paper. Pour the
    tofu and arrange it so that none of the pieces are touching each other. Bake
    tofu for about 25-30 minutes, until golden and crispy, stirring 2-3 times
    during the baking. Let tofu sit for a few minutes to crisp up even more
    before enjoying.
  • For the savory broth:
  • 2 quarts water and about 6 tablespoons chicken or vegetable bullion (I use
    organic better than bullion)
  • 1⁄4 cup tamari, shoyu or soy sauce
  • 1⁄4 cup white miso paste
  • 1⁄4 cup Chinese or Japanese sesame paste or sesame tahini
  • 2 tablespoons rice wine vinegar
  • 11⁄2 to 2 inches ginger root, peeled and minced
  • 4 cloves garlic, roasted or minced
  • Broth prep: heat water and add bullion in a soup pot. Whisk up soy, miso,
    sesame paste and vinegar- add to stock with ginger and garlic. Bring to a low
    boil and keep warm.



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