Vegetarian Miso Ramen
Serves : 1 person
Time : 30 minutes
2 large garlic cloves
1 tsp chili bean sauce/paste (La Doubanjiang)
3 tbs brown miso paste
1 tbs sugar
1 tbs mirin (optional)
4 cups (1 L) vegetable stock / water
1 tsp salt
¼ tsp white pepper
1 packet Plain Youmee Noodles
1 firm spiced tofu
1 tbs sesame oil
4 shiitake mushroom
Baby bok choy
1. Bring a medium pot of water to boil. Add the Plain Youmee Noodles and cook until just tender, 2 to 3 minutes. Drain in a colander and immediately rinse the noodles well with cold water. Shake the colander to remove excess water. Set aside.
2. Soak the dried shiitake mushroom in hot water for 10 minutes and then proceed to slice them thinly or have it whole.
3. Boil refrigerated eggs in hot water for 7 minutes for a runny yolk. After 7 minutes, put it under running cold water to stopthe cooking process; peel and half the eggs.
4. Cube the spiced tofu. If spiced tofu is not available, you can purchase firm tofu and stir fry it lightly with hoisin sauce.
5. Mince garlic.
6. In a medium pot, heat up sesame oil and lightly fry the garlic until it turns brown.
7. Add chili bean paste and miso paste, continue frying.
8. Add sugar.
9. Add mirin (if using), stock, salt and pepper.
10. Keep the soup simmering.
11. Blanch the baby bok choy.
12. Prepare noodles in a bowl. Pour the soup and top it with the tofu, mushrooms, egg, bok choy and garnish with nori and spring onions.