Description
These miso mushroom noodles are loaded with browned shiitake mushrooms, scallions, crispy tofu, and tossed in a umami-rich sweet miso sauce. It’s one of my favorite weeknight dinners!
Ingredients
Scale
Base/Noodles
- 10 oz or 284g extra firm tofu, torn into bite-size pieces
- Avocado oil and white pepper for baking
- 2 bundles (180g) ramen noodles
- 120g or 4.2 oz shiitake mushrooms, thinly sliced
- 1 Fresno pepper, de-seeded and thinly sliced (15g)
- 3-4 large scallions (80g sliced)
- Toasted sesame seeds
Sweet Miso Sauce
- 4 tbsp (44g) liquid aminos or low sodium soy sauce
- 4 tbsp (60g) coconut aminos
- 2 tbsp (20g) chinese cooking wine
- 2 tbsp (16g) coconut sugar or brown sugar
- 1 tbsp (22 g) white miso paste
- 1 tbsp chili crisp (adjust this depending on spice tolerance)
- Diamond Crystal kosher salt
Optional Crispy Mushrooms
- Mixed wild mushrooms (like oyster, shiitake, or whatever you have on hand)
- Avocado oil and kosher salt
Instructions
- Bake the tofu. Tear the tofu into bite-sized pieces and dump onto a parchment-lined sheet pan. Drizzle with a generous amount of avocado oil, and sprinkle with white pepper and kosher salt, and toss to coat. Bake at 450°F until golden-brown and crisp, about 20-25 minutes. I typically use my Breville Smart Oven on the air-fry setting to get the tofu extra crisp. NOTE: Tearing, as opposed to cutting the tofu, creates more craggly edges, which equals more crisp!
- Mise en place. In parallel, prep the mushrooms, aromatics, and sauce (aka mise en place). I like to keep the mushrooms, greens, and whites of the scallions and Fresno peppers in separate piles on my board next to the stove to make the frying process super streamlined. For the sauce, just whisk everything together in a jar and set aside.
- Sauté the mushrooms. In a medium pan or braiser, add a generous drizzle of avocado oil and heat over medium heat until shimmering. Add in the mushrooms and let cook on medium heat, undisturbed, for 2-3 minutes. Continue cooking the mushrooms until browned and half their size. NOTE: Letting the mushrooms cook undisturbed for the first few minutes helps the mushrooms sear and brown.
- Boil the noodles. In parallel, while the mushrooms cook, boil the ramen noodles until al dente. I like to take them out a little before al dente since they’ll cook in the sauce a bit.
- Finish the noodles. Throw the whites of the scallions and the Fresno peppers into the mushrooms and saute for an additional minute – the scallions should be wilted. Dump the sauce into the pan and let it reduce over medium heat to thicken and cook off the rice cooking wine. Lower the heat to low, dump in the cooked noodles, crispy tofu, greens of the scallions, and a generous amount of toasted sesame seeds. Toss together to coat everything in the sauce.
- Serve. Divide among two bowls (or save half for a meal the next day) and top with more chili crisp and sesame seeds.
- Optional crispy mushrooms. This is totally optional – if you have extra mushrooms on hand, I like to tear them, toss with a generous amount of avocado oil, and crisp them in the oven at 450°F for 12-15 minutes until golden brown, then sprinkle with kosher salt. They become a delicious, crispy mushroom topping for these noodles.