Forbidden Black Rice Ramen Miso Soup with Tofu

If you have Instagram, chances are you've seen about a thousand posts of Ramen Noodle Soup. There are a million different varieties of it. No two are exactly alike. Usually made with veggies, meats, egg and scallion on top. It is described as the perfect food for a cold day. It's hot, filling and totally delicious. Some people wait on line for nearly an hour to get the really famous ones. The problem is, I have yet to see it listed on a Kosher restaurant menu. Even if I had, I would be pretty skeptical before ordering. So, after seeing this particular variety of ramen, I set out to make my own. Armed with a container of Red Miso Paste and Black Ramen Noodles, I was unstoppable (in the kitchen, that is).

The weather couldn't be more perfect and by perfect, I mean absolutely bone chilling. It's times like these, when the weather has dropped 30 degrees in one day, that it becomes fun to try out a new soup recipe. I mean how else are you going to defrost yourself?! Sure I have great classic soup recipes on my blog, like my Hearty Minestrone or Mushroom Barley. However, when the mood for ramen strikes, there are no substitutes. Seriously just ask any person still buying Tradition brand ramen soups how they feel about them. Then you'll understand the craze. And if you think those one buck soup cups are any good, you'll want this recipe. Let's get Cooking!

Forbidden Black Rice Ramen Miso Soup with Tofu 

4 Eggs

Baking Soda

1 tbs. Sesame Oil

1 Package Firm Tofu, cubed

1 Garlic Clove, minced

1 tsp. Ginger, minced

Pinch of Red Chili Flakes

1 tbs. Soy Sauce

1 tbs. Spicy Peanut Sauce

1 tbs. Sesame Oil

3 Scallions, chopped 

2 Cloves Garlic, sliced

1 tsp. Ginger, minced

16 oz. Mushroom assortment (shiitake, cremini, oyster)

Handful of Shredded Carrots

2 tbs. Red Miso Paste

5 Cups Water

2 Forbidden Rice Ramen Cakes (comes in a four pack)

Optional Toppings:

Kale or Spinach 

Roasted Peanuts 

Chopped Scallion

Sriracha Sauce

To avoid confusion, I've seperated the ingredients by steps. I also used the same pot for all three steps to minimize cleanup. If you are short on time you can use three separate vessels which would include a small pot, a medium sized pot and a saute pan.  

First, bring a pot of water to a boil and add baking soda to the water. This will aid in the peeling of the eggs. Once at a boil, add the Eggs for 5 minutes exactly. Remove eggs and place in an ice bath for 1 minute, then peel. The white will be soft and the yellow will be runny. Literally. Nothing. Better. 

Clean out the pot and add Sesame Oil on Medium heat. Once heated, add Garlic, Ginger and a pinch of Red Pepper Flakes. Saute for 1 minute. Add cubed Tofu. To deglaze, add Soy Sauce and Spicy Peanut Sauce. Cook until the tofu has absorbed all the flavors. About 5 minutes. Set tofu aside. Do not clean out the pot before doing the next step. You want to keep all the flavors in there for the broth. 

Add Sesame Oil to the pot on Medium heat. Add Scallions, Ginger and remaining Garlic. Saute for 3 minutes. Add Carrots and Mushrooms. Saute for 5 minutes. Mix in the Red Miso Paste one tablespoon at a time. Taste before adding more. Next add 5 cups of Water. Bring to a boil, than simmer until ready to serve. Just 5 minutes before serving add the Forbidden Black Rice Noodles. Serve with Tofu, Soft Boiled Egg, sliced Scallion and whatever else you like! Enjoy!