CRUNCHY ROASTED TOFU
- 1 block extra firm tofu, cut into cubes
- 3 tb corn starch
- 1 ts garlic powder
- 1 ts celery salt
- 1 ts chili flakes
- 1 pinch nutmeg
- 2 tb soy sauce
- 2 tb vegetable oil
- S+P to taste
METHOD:
- Toss the tofu with the dry spices and corn starch.
- Add soy and oil, mix until coated.
- Lay on a parchment lined baking sheet.
- Roast in an oven set at 425 for 30 minutes.
MISO BROTH
- 2 tb sesame oil
- 3 cloves garlic, crushed
- 1 knob ginger, shredded
- ½ Spanish onion, diced
- S+P to taste
- 1/3 cup Sapporo beer
- 1/3 cup miso paste
- ¼ cup thai chili paste or sambal
- 1 tb brown sugar
- 2 tb mirin or rice wine vinegar
- 2 tb soy sauce
- 1 L vegetable stock
- 1 cup water
METHOD:
- Sauté the onion, garlic and ginger in sesame oil with S+P
- Once soft, deglaze with beer, reduce.
- Add miso paste and chili paste, cook out on medium heat until fragrant.
- Whisk in brown sugar, soy, mirin.
- Add veg stock and water.
- Bring to a boil and simmer for 20 minutes.
HOW TO BUILD THE RAMEN BOWL
- 1 baby bok choy, quartered
- 1/2 red pepper, rough chopped
- 1 small chili pepper, fine sliced
- 1 scallion, Asian cut
- 1 egg, poached in miso broth or soft boiled
- 1/4 carrot, shaved thin
METHOD:
- Cook fresh ramen noodles in salted water for 2 minutes. Drain, then add to your favourite bowl.
- Blanch 1 piece of baby bok choy in salted water for 90 seconds, drain, then add to the ramen.
- Add raw chopped vegetables, except scallions.
- Add roasted tofu.
- Poach an egg in the miso broth by adding 2 tb apple cider vinegar. Otherwise, soft boil one egg by adding it to boiling water and cooking for 7 minutes. Then peel and cut in half.
- Pour the miso broth into the bowl.
- Add the egg
- Top with scallion or cilantro or Thai basil.
Yield: 1.5L broth
Shelf Life: 5 days
Sounds amazing and looks really good too! very hearty and flavoursome
Thanks very much for stopping by and for supporting me
With a dish like this, I’m not missing the meat no way. I’d be perfectly happy to eat this all day every day!!!