Grab a large skillet/pot and heat on low-medium flame
Add in water, shittake powder, olive oil, chili flaes & liquid aminos
Once simmering, add in ramen noodles and separate them as they release in the pot.
Allow noodles to cook (should be a few minutes)
Remove from heat and cover - keep warm.
Warm a griddle pan on medium-high heat.
Add tofu and sear on each side for 2 minutes.
When your tofu is cooked add it, the red miso mixture and all the toppings to a bowl.
Serve warm and enjoy.
Notes
The No beef powderi’m using adds a beautiful umami flavor that adds depth to a broth .
Feel free to add your choice of sprouts, they’re all delicious
Substitute liquid aminos for nama shoyu or low sodium soy sauce
Take a few tbsp worth of warm broth aside, mix in the red miso - dissolve completely. Then add this back to the soup when you’re ready to preserve. This will retain the live properties of miso.
If you don’t have sriracha, use any hot sauce on hand
I used jade pearl rice ramen that cooked in 3 minutes
Baked tofu has a beautiful texture that keeps shape. Perfect for grilling.