Try this warming and delicious Ramen recipe with crispy sesame crust tofu, char-grilled sweetcorn, pak choi and a shiitake and kombu broth.
Ingredients
Ramen Noodles: 600g
Soft Boiled Egg:
Eggs: 2
Soy sauce: 50ml
Mirin: 30ml
Sugar: 3 tablespoons
Garlic: 2 cloves, mashed
Red chili: 2
Broth:
Onions: 3
Ginger: 50g
Vegetable trimmings: 500g
Dried shiitake mushrooms: 4 pieces
Dried kombu: 2 pieces
Miso: 2 tablespoons
Tahini: 1 tablespoon
Soy sauce: To taste
Garlic (Optional): 4 cloves
Chilli oil (Optional): 2 teaspoons
Crispy Tofu:
Firm tofu: 200g
Paprika: 2 teaspoons
Garlic powder: 2 teaspoons
Date syrup / honey: 2 tablespoons
Soy sauce: 4 tablespoons
Mixed sesame seeds: 2 teaspoons
Cornstarch: 4 tablespoons
Salt & pepper: To taste
Extra Toppings:
Pak Choi: 250g
Sweet corn: 100g
Mixed exotic mushrooms: 200g
"Good food is the foundation of genuine happiness."
Method
Eggs Preparation:
Cook the eggs by bringing water to a boil, adding the eggs, and cooking for 6 minutes. Transfer them immediately to an ice bath.
Marinate eggs overnight in the fridge with soy sauce, mirin, sugar, garlic, and red chili for at least 3 hours.
Broth Preparation:
Cut onions in half and place on a steel pan and blacken on one side.
Transfer vegetables, shiitake mushrooms, and kombu into a stockpot. Bring to a boil and simmer for 1-2 hours.
Strain the broth and add miso, tahini, and soy sauce to taste.
Toppings Preparation:
Marinate the tofu with paprika, garlic powder, date syrup, sesame seeds, salt, and pepper for at least 30 minutes.
Heat a stainless steel frying pan over medium-high heat, cover the bottom in vegetable oil, and shallow fry on all sides of the tofu until crispy.
Cut pak choi into quarters, keeping the stems attached. Heat a stainless steel pan, drizzle vegetable oil, and sear them with the flat side facing down until golden.
Blanch the sweetcorn in boiling water for 2 minutes, then char grill until golden/slightly blackened. You can also use a blowtorch to char them.
Heat the frying pan again, add butter, and once melted, sauté the mixed mushrooms until golden.
Cut the marinated eggs in half.
Bring water in a saucepan to a boil and cook ramen until just done. Transfer immediately to an ice bath.
To serve:
Place cooked noodles in the middle of a ramen bowl, pour over the broth, and assemble bok choi, mushrooms, half an egg, tofu, and sweet corn. Garnish with spring onions, minced garlic and chilli oil.
