Miso Mushroom Ramen Bowl
Miso Mushroom Ramen Bowl
Directions
- Preheat convection oven to 400°F.
- Pickling: In a small saucepot, combine water, vinegar, sugar, and salt. Bring mixture to a boil. Remove from heat. In a medium sized bowl, add sliced onions and pour quick-pickle mixture onto sliced red onions. In a separate bowl, add sliced cucumbers and pour quick-pickle mixture onto sliced cucumbers. Allow to chill before service.
- Prepare Pioneer Au Jus per package instructions. Add soy sauce, grated ginger, minced garlic, and miso paste. Mix well. Simmer until fragrant. Set aside.
- Toss together mushrooms with butter, salt, sesame seeds. Roast at 400°F in convection oven for 10-12 minutes until golden brown. Set aside.
- Pat dry tofu cubes. In a large mixing bowl, gently toss together tofu and olive oil. Add cornstarch and coat evenly. Add garlic powder, pepper, and salt. Gently toss until evenly coated. Arrange on parchment lined sheet tray and bake for 25-30 minutes, until crispy, flipping halfway. Set aside.
- Prepare ramen noodles to order. Ladle hot miso soup into bowl then add ramen noodles. Top with roasted mushrooms, pickled vegetables, and crispy tofu.
Ingredients
- 1 cup water
- 1 cup rice wine vinegar
- 1 tbsp. sugar
- 1 tsp. salt
- 1 ea. red onion, thinly sliced
- 2 ea. cucumber, thinly sliced
- 1 bag Pioneer® Au Jus
- 1/4 cup water
- 1 piece ginger, grated
- 4 garlic, clove(s), minced
- 1/4 cup miso paste
- 4 tbsp. butter, melted
- 1 tbsp. salt
- 2 tbsp. sesame seeds
- 1/2 tbsp. chili flakes
- 2 lbs. mushroom(s), oyster, fresh whole
- 2 lbs. Mushrooms shitake
- noodles, ramen
- 16 oz. tofu, extra-firm, pressed then cubed
- 1 tbsp. oil, olive, extra virgin
- 1 to 2 tbsp. corn starch
- 1/2 tsp. garlic, powder
- 1/2 tsp. black pepper, cracked
- 1 tsp. salt