Lunch 🤖 AI Generated

Miso Black Garlic Ramen | 40% Lighter

Silky miso broth infused with umami-rich black garlic oil, topped with halal-certified plant-based chashu that mimics tender pork. This Fat Switch version cuts 230 calories while deepening flavor through fermented ingredients and aromatic oils.

20m

Prep Time

35m

Cook Time

Servings

348

Calories

22g

Protein

🛒 Ingredients

✓ 4 cups vegetable stock (or dashi-style kombu broth)
✓ 3 tbsp white miso paste
✓ 1 tbsp dark miso paste
✓ 2 tbsp reduced-sodium soy sauce
✓ 1 tbsp mirin
✓ 6 dried shiitake mushrooms, rehydrated
✓ 2 nests fresh ramen noodles (200g)
✓ 1 tbsp black garlic oil (see fat switch)
✓ 1 tsp sesame oil
✓ 1 block firm tofu (300g), pressed 15 minutes
✓ 2 tbsp soy sauce
✓ 1 tbsp mirin
✓ 1 tsp smoked paprika
✓ 1/2 tsp garlic powder
✓ Soft-boiled eggs (2, halved)
✓ Nori strips, spring onions, white sesame seeds, chili oil

👨‍🍳 Instructions

1. Prepare Black Garlic Oil: Mince 4 black garlic cloves finely. Heat 1.5 tbsp olive oil in small saucepan over low heat. Add garlic and toast 2 minutes until fragrant (do not brown). Whisk in 1.5 tbsp warm stock to create emulsion. Set aside.

2. Press and Marinate Tofu: Wrap pressed tofu block in clean kitchen towel. Place on plate and weigh down with a heavy pan for 15 minutes to remove excess moisture. Cut into 8 rectangular slices, 1cm thick.

3. Create Tofu Glaze: Combine 2 tbsp soy sauce, 1 tbsp mirin, smoked paprika, and garlic powder in shallow bowl. Submerge tofu slices for 10 minutes, turning halfway. Heat non-stick skillet over medium-high heat.

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4. Pan-Sear Tofu Chashu: Dry tofu slices with paper towel. Sear in hot skillet 3 minutes per side until caramelized crust forms. The glaze will caramelize and darken. Transfer to plate. Do not overcrowd pan.

5. Brew Miso Broth: In large pot, heat 4 cups vegetable stock over medium heat. Add rehydrated shiitakes and bring to gentle simmer. In small bowl, whisk 3 tbsp white miso + 1 tbsp dark miso with 1/4 cup warm stock until smooth. Slowly pour miso mixture into pot while stirring. Add soy sauce and mirin. Do not boil after miso is added.

6. Cook Ramen Noodles: In separate pot, bring 2 liters salted water to rolling boil. Cook fresh noodles 3-4 minutes until al dente (check package). Drain and rinse briefly under cold water to halt cooking. Divide between two bowls.

7. Assemble Bowls: Ladle 2 cups miso broth into each bowl over noodles. Top each with 4 tofu chashu slices, one halved soft-boiled egg, and two shiitake pieces. Drizzle each bowl with 1/2 tbsp black garlic oil and 1/2 tsp sesame oil.

8. Garnish and Serve: Top with nori strips, sliced spring onions, white sesame seeds, and a drizzle of chili oil. Serve immediately while broth is steaming. Provide spoon and chopsticks.

📊 Nutrition per Serving

Calories348 kcal

Protein22g

Carbohydrates50g

Fat10g

🏷️ Tags

#low-calorie ramen recipe#black garlic miso broth#halal tofu chashu

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