Coconut Caramelized Miso Ramen with Crispy Tofu and Broccoli

This quick ramen combines the rich umami of caramelized miso with creamy coconut milk for a luxurious broth that's ready in minutes. The crispy tofu and tender broccoli add texture and substance, making this a satisfying bowl that's both comforting and packed with flavor.

Ingredients

• 14 oz firm tofu (pressed and cubed)
• 2 tablespoons cornstarch
• 3 tablespoons vegetable oil (divided)
• 2 tablespoons white miso paste
• 1 tablespoon brown sugar
• 2 cloves garlic (minced)
• 1 tablespoon ginger (grated)
• 4 cups vegetable broth
• 1 can coconut milk (13.5 oz)
• 2 tablespoons soy sauce
• 2 packages ramen noodles (3 oz each, seasoning packets discarded)
• 2 cups broccoli florets
• 2 green onions (sliced)
• 1 tablespoon sesame seeds
• 1 lime (cut into wedges)

Instructions

1. Pat tofu dry with paper towels, then cut into 1-inch cubes. Toss with cornstarch until evenly coated.
2. Heat 2 tablespoons oil in a large skillet over medium-high heat. Add tofu and cook until crispy and golden on all sides, about 6-8 minutes. Transfer to a paper towel-lined plate.
3. In a large pot, heat remaining 1 tablespoon oil over medium heat. Add miso paste and brown sugar, stirring constantly until it begins to caramelize and darken, about 2 minutes.
4. Add garlic and ginger, stirring for 30 seconds until fragrant.
5. Pour in vegetable broth, coconut milk, and soy sauce. Bring to a simmer.
6. Add broccoli florets to the broth and cook for 3 minutes until bright green and tender-crisp.
7. Add ramen noodles to the pot and cook according to package directions, usually 2-3 minutes until tender.
8. Divide noodles, broth, and broccoli between two bowls. Top with crispy tofu, sliced green onions, and sesame seeds.
9. Serve immediately with lime wedges on the side.

Notes