Peanut-Miso Ramen Noodles with Tofu, Kabocha, and Wild Mushrooms

Peanut-Miso Ramen Noodles with Tofu, Kabocha, and Wild Mushrooms

For the spicy miso paste:

  • 1 yellow onion
  • 1/2 cup red miso
  • 1/2 cup white miso
  • 3 tablespoons gochujang
  • 6 cloves garlic
  • 2 tablespoons minced ginger
  • 3 tablespoons mirin

For the noodles:

  • Pompeian Organic Extra Virgin Olive Oil Spray
  • 2 pounds kabocha squash, seeded, skin removed, and cut into half-moon slices
  • salt and black pepper, to taste
  • 1 pound extra firm sprouted tofu, cut into 1-inch cubes
  • 1 tablespoon toasted sesame oil
  • 4 cups vegetable broth
  • 4 cups water
  • 1/4 cup peanut butters
  • 8 ounces mixed wild mushrooms
  • 10 ounces frozen shelled edamame
  • 1 pound ramen or lo mein noodles
  • jalapeno or serrano chile peppers, thinly sliced, to garnish
  1. To make the miso paste, combine all of the ingredients together in a food processor and then pulse until a thick paste forms. Set aside.
  2. Meanwhile, heat oven to 450 degrees F. Line a baking sheet with parchment paper and arrange the kabocha slices on it in an even layer. Spray with the Pompeian Organic Extra Virgin Olive Oil Cooking Spray and season to taste with salt and black pepper. Place in the oven and roast until fork-tender, about 25-30 minutes.
  3. While the kabocha cooks, fry the tofu. Heat the sesame oil in a large nonstick pot or wok over high heat. Pat the tofu dry. Once the pan is hot, add the tofu. Sauté, turning the cubes every few minutes, until the sides of the tofu have browned and are firm. Add 1/2 cup of the miso paste to the pan with the tofu and sauté again until the tofu is coated with it and it starts to crisp up. Remove from the heat and set aside.
  4. Wipe out that same pot and add the vegetable broth and water to it. Bring to a boil. Once boiling, stir in the rest of the miso paste and the peanut butter. Return to a boil and lower to a simmer. Allow to simmer for 5 minutes. then stir in the wild mushrooms, edamame, and noodles. Return heat to a simmer and cook until noodles are tender, and edamame is cooked through, about 5-8 minutes. Season to taste with salt, black pepper, and gochujang.
  5. Divide the noodle mixture and broth among serving bowls. Top with the roasted kabocha wedges and tofu. Sprinkle the hot peppers over the top and serve warm.

Author: Eats Well with Others

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