Ramen inspired
Knead 175g flour, half a teaspoon of salt, one level teaspoon of baking powder, and 80ml water into a smooth dough and let it rest for 10 minutes. 175g flour, 0.5 tsp salt, 80ml water, 1 tsp baking powder.
Ingredients · Servings 2
- 175 g flour
- 0.5 tsp salt
- 1 tsp baking powder
- 80 ml water
- 1.5 l broth
- 2 TL Misopaste
- 50 ml soy sauce
- 200 g Tofu
- 1 Pak Choi
- 2 carrots
- 1 spring onion
- 2 Owner
- Chile
Method · 1 h 31 min
- Knead 175g of flour, half a teaspoon of salt, one level teaspoon of baking powder and 80ml of water into a smooth dough and let it rest for 10 minutes.
- Cut 200g of tofu into small cubes and marinate in soy sauce, adding a little chili oil if desired.
- Cook 2 eggs to the desired degree (soft, about 7 minutes)
- Stir-fry pak choi, carrots and other desired toppings in a pan until hot.
- Now fry the tofu, reserving the soy sauce to season the soup.
- Roll out the dough as thinly as possible and cut it into 5mm wide noodles, using enough flour to prevent sticking together.
- Briefly bring vegetable or meat broth to a boil and season with miso paste, soy sauce and other spices.
- Bring a pot of water to a boil and add plenty of salt, then cook the pasta for 2-3 minutes until al dente.
- Fill a plate, or better yet a bowl, halfway with broth, then add a handful of noodles. Top with the sautéed bok choy, carrots, tofu, spring onions, and the peeled, halved soft-boiled egg. Season with a few drops of chili oil and serve hot.
- Cut 200g of tofu into small cubes and marinate in soy sauce, adding a little chili oil if desired. 50 ml soy sauce, 200g tofu
- Cook 2 eggs to the desired degree (soft, approx. 7 minutes)
- Stir-fry pak choi, carrots, and other desired toppings in a pan until hot. 1 pak choi, 2 carrots.
- Briefly bring vegetable or meat broth to a boil and season with miso paste, soy sauce, and other spices. 2 tsp miso paste, 1.5 l broth.
- Fill a plate, or better yet a bowl, halfway with broth, add a handful of noodles. Top with the sautéed bok choy, carrots, tofu, spring onions, and the peeled, halved soft-boiled egg. Season with a few drops of chili oil and serve hot. (1 spring onion, chili oil)
