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:

1. Toss the tofu with the dry spices and corn starch.
2. Add soy and oil, mix until coated.
3. Lay on a parchment lined baking sheet.
4. 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:

1. Sauté the onion, garlic and ginger in sesame oil with S+P
2. Once soft, deglaze with beer, reduce.
3. Add miso paste and chili paste, cook out on medium heat until fragrant.
4. Whisk in brown sugar, soy, mirin.
5. Add veg stock and water.
6. 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:

1. Cook fresh ramen noodles in salted water for 2 minutes. Drain, then add to your favourite bowl.
2. Blanch 1 piece of baby bok choy in salted water for 90 seconds, drain, then add to the ramen.
3. Add raw chopped vegetables, except scallions.
4. Add roasted tofu.
5. 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.
6. Pour the miso broth into the bowl.
7. Add the egg
8. Top with scallion or cilantro or Thai basil.

Yield: 1.5L broth

Shelf Life: 5 days