Sensational Spicy Miso Ramen with Tofu

In a food processor, combine chopped yellow onion, red miso, white miso, sambal oelek, minced garlic, grated ginger, and mirin. Process until a smooth, thick paste forms. Reserve half of the miso paste for this recipe and store the remaining half in the refrigerator or freezer for later use.

Heat vegetable oil and toasted sesame oil in a large pot over medium-high heat. Add the pre-cut tofu cubes and fry until golden brown, about 5 minutes. Stir in 1/4 cup of the miso paste and cook for another 2-3 minutes. Remove tofu from the pot and set aside.

Using the same pot, stir-fry the chopped shiitake mushrooms with a tablespoon of the miso paste for about 5 minutes, or until golden brown. Add the chicken stock and soy milk to the pot and bring to a simmer.

Place 1/2 cup of the reserved miso paste in a fine sieve and lower it halfway into the simmering soup. Use a spoon to gradually dissolve the paste into the soup. Discard any remaining solids in the sieve. Let the soup simmer for another 5 minutes. Adjust seasoning to taste by adding salt or soy sauce if necessary.

Cook the store-bought ramen noodles according to package instructions and drain well.

In a separate small pot, bring water to a boil. Carefully add the 4 eggs and reduce heat to the lowest setting. Cook for exactly 7 minutes. Remove the eggs from the water and run them under cold water until cool enough to touch. Carefully peel the shells off and set aside.

Divide the cooked noodles among four large bowls and ladle the soup on top. Top each serving with fried tofu, a soft-boiled egg (cut in half), chopped scallions, roasted seaweed, and a drizzle of extra sesame oil.