Miso 'Butter' Ramen
Serves: 4
for the quick pickled radishes
  • 10 medium radishes - sliced thinly
  • 1-inch piece of ginger - sliced thinly
  • 1½ tablespoons salt
  • ½ cup rice vinegar
  • 1 cup purified water
  • 1 tablespoon coconut sugar
for the ramen
  • 7 tablespoons freshly squeezed lime juice - divided
  • 2 tablespoons tamari - divided
  • 1½ tablespoons rice vinegar
  • 2 teaspoons sriracha
  • 4 teaspoons umami powder - divided (optional)
  • 2 tablespoons white miso paste
  • 1 tablespoon honey or maple syrup
  • 2 tablespoons neutral coconut oil - divided
  • 1 14 oz package firm tofu (I used sprouted) - pressed to get rid of excess liquid
  • 1 teaspoon toasted sesame oil
  • 5 garlic cloves - sliced
  • 2 cups vegetable broth
  • 10 oz ramen noodles (I used these gluten-free ones) - cooked according to instructions on the package
  • 2 nori sheets - shredded into thin strips (I like to use scissors for this)
  • a few scallions - sliced
  • 1 tablespoon toasted sesame seeds
to pickle the radishes
  1. Combine the radishes, ginger and salt in a clean jar, let rest for about 20 minutes. In the meantime, combine the rice vinegar, water and sugar in a small saucepan and bring to a near boil, whisking to help the sugar to dissolve. Pour the mixture over the vegetables, cover and let cool at room temperature. Once cooled, you can use the radishes right away, or place them in the refrigerator overnight, which is preferable for the flavor to develop.
to make the ramen
  1. Whisk together 6 tablespoons of the fresh lime juice, 1 tablespoon of the tamari, rice vinegar, sriracha and 1 teaspoon of the umami powder, if using, in a small bowl until well combined. Set aside.
  2. Combine the miso and honey/maple syrup in another small bowl and mix until smooth. Add the remaining 1 tablespoon of lime juice, mix until well combined, and set aside.
  3. Warm 1 tablespoon of coconut oil in a large pan over medium heat. Slice the pressed tofu into small cubes. Fry until golden on most sides, drizzle the remaining 1 tablespoon of tamari over top at the end, remove from the pan and set aside.
  4. Warm the remaining 1 tablespoon of coconut oil along with the sesame oil in the same pan over low heat. Add the garlic and sauté for 30 seconds, until fragrant. Add the lime-tamari-vinegar mixture, increase the heat to a strong simmer and cook for about 2 minutes, or until slightly syrupy. Remove the pan from the heat and whisk in the miso mixture until well combined and smooth.
  5. In the meantime, heat the vegetable broth in a small saucepan to a near boil, whisking in the remaining 3 teaspoons of umami powder, if using. Add the cooked ramen noodles to the pan with the miso butter sauce, followed by the tofu, and toss to coat. Pour the heated broth over top, toss and serve with the pickled radishes, shredded nori, scallions and sesame seeds. You can also distribute the noodles between bowls and then pour the broth over top individually.
Recipe by Golubka Kitchen at https://golubkakitchen.com/miso-butter-ramen/