Recipe: Miso Ramen with Tofu, Purple Sprouting Broccoli and Quick Pickled Carrots

2 pots of Kusari Miso Ramen

For the pickled carrots:

1 carrot

2 tsp white wine vinegar

Pinch of salt and pepper

For the tofu:

280g of tofu (sesame flavour)

1tbsp miso paste

1 tsp runny honey

6 purple sprouting broccoli stems

1tbsp oil

For the dressing:

1tsp toasted sesame oil

½ lemon

1tsp white wine vinegar

Preheat the oven to 180C / 350F / Gas Mark 4. Squeeze the water from the tofu block with paper towels until dry, then chop into 2cm cubes. In a bowl, mix the tofu with the honey and miso paste. 

Place the tofu onto a baking tray with a drizzle of oil and roast in the oven for 25 minutes and golden brown. They should have a little crunch.

Whilst the tofu roasts, prepare the pickled carrot by simply grating the carrot, and mixing with white wine vinegar, salt and pepper. 

Next, steam or simmer the broccoli for 5-8 minutes. Whilst the broccoli cooks, mix together the dressing ingredients, and prepare the Kusari Miso pots as per the instructions on pot.

Once the everything is ready, spoon the noodles into your bowls. Top with the crunch tofu and the broccoli, finishing with a spoon of the pickled carrots. Drizzle the dressing over the broccoli and tofu and serve.