Spicy miso ramen

200 gnaturell Tofu

1 dl Japanese soy sauce

1 teaspoon sesame oil

Broth

50 gshiitake mushroom(s), 4 fresh or dried

1 piece fresh ginger, 4x3 cm

1 yellow onion

3 cloves garlic

2 l water

2 tbsp vegetable stock

2 tbsp Japanese soy sauce

2 tbsp rice wine vinegar

1 muskmelon

2 teaspoons sesame oil

2 arknors, el. 1 ark kombualger

2 tbsp coconut oil, for frying

1 dlvit misopasta

Fried tofu

300 gruel tofu

1 tbsp Japanese soy sauce

2 tbsp olive oil

For serving

1 pot fresh coriander

4 pcs green onion(s)

400 gramennudlar, el. udonnudlar

1/2 dl chili oil, Lao Gan Ma (available in Asian grocery stores)

100 g bean sprouts, preferably marinated

50 beetroot sprouts, (optional, but nice!)

3 tbsp furikake or togarashi seasoning (available in Asian grocery stores)

Day 1 - Tofu Eggs

1. Cut the tofu into four equal blocks.

2. Using a thin-edged spoon, scoop out egg-shaped tofu balls. The leftover tofu is perfect for using in the pad thai in this book, or for making scrambled eggs.

3. Place the tofu balls in a plastic bag with soy sauce and sesame oil. Let marinate overnight.

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Day 2 - The broth

4. Soak the shiitake in hot water for 15 minutes if using dried.

5. Peel and slice the ginger, onion and garlic. Cut off the base of the mushroom and slice the cap.

6. Heat a large saucepan with coconut oil and sauté the vegetables and mushrooms until soft and just starting to colour. Add water, stock, soy sauce, rice wine vinegar, mirin, sesame oil, nori and kombu seaweed and cook vigorously, covered, for 45–60 minutes.

7. Taste, the broth should have a rich flavor with a distinct but not too strong saltiness, as miso is also salty. Use soy for more saltiness, and add more rice wine vinegar if more acid is needed. Let simmer until all other ingredients are ready.

Fried tofu

8. Cut the smoked tofu into slices about 7 mm thick. Heat a frying pan over medium heat and fry the tofu until crispy, along with the soy sauce. There will be a lot of splatter as the liquid evaporates, so use a lid or a splash guard. When the tofu is crispy and slightly sooty on both sides, it is ready. Keep warm until serving.

Ramen

9. Rinse and finely slice the coriander and scallions. Cook the noodles according to the instructions on the package.

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10. Strain the vegetables from the broth. Feel free to save the mushrooms, which are good as a topping for the soup! Bring the broth to a boil again. Remove it from the heat as soon as it boils and stir in the miso paste.

11. Drizzle 1–2 tbsp chili oil and place 100 g noodles in the bottom of four bowls. Pour in the broth. Top each bowl with 3–4 slices of fried tofu, 1 tofu egg, bean sprouts, beetroot sprouts, fresh coriander, spring onion and furikake. Eat immediately with a spoon and chopsticks!

What did you think of the recipe?

Rating: 3.02 out of 5 (53 votes)