Pantry Coconut Miso Broth with Sesame Tofu Katsu Recipe
Servings
4
Ingredients
- 4 cups chicken or vegetable broth
- 2 cups water
- 1½ cups frozen spinach (measured frozen)
- ½ cup frozen edamame beans
- ½ cup canned coconut milk (light or regular)
- 2 tbsp low-sodium soy sauce or tamari or coconut aminos
- ¼ cup light miso paste
- 2 tsp hot chili paste
- 2 egg whites
- 1 400-500 g block of tofu, cut into ½-inch square slabs and patted dry
- 1 cup panko
- 3 tbsp sesame seeds (preferably a mix of black and white)
- 1½ tsp kosher salt
- 3-4 tbsp sunflower oil
- 2 green onions, sliced in 4-inch segments and then julienned or in rounds
- 4 8-Minute Jammy Eggs (See footnote)
- 320 g ramen (80 g per bowl); I use Black Rice Ramen, Lotus Foods. You can use soba, rice noodles or wheat ramen, cooked according to package
- Drizzle of sesame oil on each bowl
Instructions
- 1
Cook the noodles according to the package directions.In a medium-size pot, bring the stock, water and frozen vegetables to a boil. Add the coconut milk and tamari. Transfer a small portion of the broth to a small bowl and whisk the miso paste into this portion until it loosens up. Pour this mixture back into the pot of broth. Add the chili paste and stir. Keep on low to keep warm but not boil.On a plate, beat the egg whites until they are loose and foamy.On a second plate, mix together the panko, sesame seeds and salt.Dip each piece of tofu in the egg white, let the excess drip off and then coat and press the panko mixture on the tofu.Heat a fry pan to medium heat, add oil and fry the tofu on each side for 2-4 minutes. Remove and set aside.Divide the broth over 4 bowls, add the noodles. Divide the tofu over the bowls. Slice the eggs in half and distribute over the bowl along with the green onion.Drizzle with sesame oil and serve immediately.
Notes
For the 8-Minute Jammy Eggs Bring a pot with water (enough to cover the eggs) to a boil. As soon as the water boils, carefully lower the eggs into the pot and boil for exactly 8 minutes. In the meantime, prepare an ice bath. When the eggs are done cooking, lift them out of the water and place them into the ice bath to stop the cooking. Let them cool in the ice bath and then peel. For best peeling, crack the egg all over and then peel.
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Pantry Coconut Miso Broth with Sesame Tofu Katsu?
This Pantry Coconut Miso Broth with Sesame Tofu Katsu recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 18 ingredients and the recipe is designed for home cooks of all skill levels.
How many servings does this pantry coconut miso broth with sesame tofu katsu recipe make?
This recipe makes 4 servings. You can easily double or halve the recipe to suit your needs.
Can I make this pantry coconut miso broth with sesame tofu katsu ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.