SPICY MISO RAMEN
Ramen is a Japanese-style bowl of broth and noodles. In this version, miso is added to an already rich broth and spiced with chiles. Adding miso to ramen broth makes a unique version that is dense, flavorful and delicious. Make Ramen Eggs and Chasu Pork Belly in advance to top the ramen.
Provided by Jet Tila
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- In a medium-sized pot over medium heat, brown the pork for 2 to 3 minutes. Stir in the garlic, ginger, green onions, mushrooms and konbu until fragrant. Stir in the miso, sesame oil, mirin, sugar, salt, sesame oil, chile-garlic sauce and white pepper. Add the stock and water. Increase the heat to medium high and bring to a simmer. Simmer for 20 minutes (do not boil). Taste and adjust the seasoning. Remove the seaweed before serving.
- Hold the broth warm while assembling the bowls; do not boil. Bring to a near boil just before serving over the noodles and garnishes such as ramen eggs, chashu pork belly, green onions, bean sprouts and nori sheets.
MISO RAMEN
Not sure about the taste of tofu? In this miso ramen, it's fried in a delicious sweet and sticky glaze and is accompanied by amazing Japanese flavours - delicious
Provided by Tom Kerridge
Categories Dinner, Main course, Supper
Time 25m
Number Of Ingredients 16
Steps:
- Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
- Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
- Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
- Add the baby corn to the miso broth and cook for a further 4 mins.
- Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
- As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
- Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.
Nutrition Facts : Calories 383 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 57 grams carbohydrates, Sugar 5 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 5.2 milligram of sodium
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