Aggretsuko: Dream Date Miso Ramen

I thought we were going for RAMEEEEN!- Retsuko

If any food would cause you to fall in love, it is this Dream Date Miso Ramen! Using hot honey tofu and miso broth, this recipe is perfect for your next date, dream or otherwise!

Dream Date Miso Ramen

What you need:

• 3 TB sesame oil

• 1 Cup shredded carrots

• 2 Cups thinly sliced mushrooms (shitake or mixed)

• 2 TB minced garlic

• 6 Cups miso broth

• 3-4 TB soy sauce

• 2 TB siracha (at least ¼ tsp)

• 2-3 Packages of ramen (discard flavor packets)

• 3 Cups Bok choy or Napa cabbage, roughly chopped

• 1 Jalapeno- thinly sliced

• 1 Cup green onions, thinly sliced- green parts only

• Sesame seeds

for the hot honey glazed tofu

• 1 block Extra firm tofu, pressed and sliced

• 1 TB sesame oil

• 3 TB hot honey (Mike’s hot honey)

• 2 TB Soy sauce or coconut aminos

for the soft gooey boiled eggs

• 2-3 Eggs

What you do:

1. In a large dutch oven or pot heat olive oil on medium heat.

2. Add in carrots and mushrooms and cook for 3-4 minutes, or until tender. Add in garlic, ginger, and sesame oil and cook for another 1-2 minutes, or until fragrant.

3. Add in broth, soy sauce, and siracha and bring to a slow simmer. Taste broth and add more soy sauce or siracha if desired. Stir in cabbage or bok choy and bring up to a simmer. Simmer for 5-10 minutes until the greens soften. Add the dried ramen and cook for another 2-3 minutes.

4. Top soup bowls off with hot honey glazed tofu, jalapenos, sesame seeds, green onions, and soft boiled eggs.

for the honey glazed tofu

1. Mix honey and soy sauce in a bowl. Set aside.

2. Heal oil in a large frying pan.

3. Add sliced tofu and fry for about 5 minutes on medium heat, until golden. Flip over and repeat on other side.

4. Add honey and soy sauce mixture to pan, turn the heat down to low, and cook for 15 minutes. Flip back to the first side and cook for another 15 minutes, or until most of the liquid has evaporated and the tofu is coated in the glaze.

for the soft gooey boiled egg

1. Add water to a small pot and bring to a rolling boil. Add 2-3 eggs and boil for 4 minutes. (Be sure to set a timer so you don’t overcook them into hard boiled eggs!)

2. Once finished cooking, immediately place the eggs under cold running water to stop the cooking process. Let cool for 2-3 minutes, very gently peel and halve the eggs before adding to the soup.