If I had to choose only one cuisine that I had to eat for the rest of my life it would be Japanese! A lot of Indians think that Japanese food = raw fish. This is absolutely untrue. They have so much more to offer and case in point is THE RAMEN SOUP.
The key to good Ramen is in its toppings, so get creative and add a bunch of fun, crunchy flavours that will give your soup the all important “Umami” or fifth flavor in Japanese cuisine! Itadakimasu!
RECIPE - MISO RAMEN TOFU SOUP
CUISINE - JAPANESE
YIELD - 2 BIG BOWLS
PREP TIME - 30 MINUTES
SOURCE- CHEF CHINU VAZE
1 Tbsp Oil
2 Garlic Cloves, Sliced
1” Ginger, Sliced
1 Small Onion, Slcied
1 Tsp Gojuchang/ Red Chilli Paste/ Chilli Sauce
6 Tbsp Miso
2 Tbsp Hoisin Sauce
2 Tbsp Sugar
4 Tbsp Sake (Optional)
2 Tbsp Japanese Soya Sauce
4 Cups Veg Stock
1 Pkt Ramen Noodles
100 Gm Silken Firm Tofu (Opt- Chicken)
2 Shitake Mushrooms, Soaked And Sliced
1 Spring Onion, Green Part Chopped
2-3 leaves Pok Choy
½ Sheet Nori, Sliced
1 Tsp Black & White Sesame Seeds, Roasted
1 Soft Boiled Egg (Optional)
1. Make an Asian vegetable stock by first roasting onion, ginger, garlic, spring onion, shitake mushrooms & carrots in oil and then adding 8 cups water and letting it reduce on low heat till you 4 cups stock once you strain it (keep the shitake mushrooms, discard all other vegetables). Alternatively, you can use a vegetable stock powder!
2. Prepare toppings (as many or as little as you like). Remember to keep the shitake water that you get after soaking Shitake mushrooms and add to your broth for a flavor punch.
3. In a large soup pot, add oil and sauté garlic, ginger & onion. Add all sauces and cook for 2-3 minutes. Add veg stock and adjust miso, soya & sugar till it tastes good!
4. Cook ramen noodles in salted, boiling water according to packet instructions. Remember to put a little oil on them and separate onto a tray to prevent them from sticking.
5. Cook tofu with hoisin sauce & soya sauce in pan and slice gently.
6. In a big bowl, place cooked noodles, 2 cup miso ramen soup and gently place tofu, shitake mushrooms & boiled egg. Top with nori, sesame seeds & spring onion. Enjoy on a rainy day!
EQUIPMENT- a big heavy stockpot or soup pot
TEST FOR DONENESS- Chef’s tip- Roast veggies or chicken bones well before adding water for a dark, flavourful stock. Store excess stock in ice cube trays to pop out whenever you need!