MISO GOOD RAMEN RECIPES

Steps:

• Put the miso, 1.5 litres water, soy sauce, ginger and shiitake in a large saucepan. Stir to mix in the miso, then bring to a very gentle simmer. Keep simmering for 5 mins.
• Meanwhile, place the smoked tofu in a shallow bowl and pour over the liquid aminos. Turn the tofu slices over to make sure they are soaked well on both sides.
• Bring a pan of salted water to the boil. Add the soba noodles, bring back to the boil and cook until just tender, about 5 mins.
• Add the baby corn to the miso broth and cook for a further 4 mins.
• Meanwhile, heat the oil in a non-stick frying pan over a high heat. Lift the tofu from its bowl, shaking off the excess liquid aminos and saving it. Gently place the tofu in the frying pan and cook for 2-3 mins on each side until browned. Add the reserved liquid aminos to the pan (it will bubble up) and reduce to a glaze. Remove from the heat.
• As soon as the noodles are cooked, drain them in a colander and rinse under cold water, then divide between four serving bowls. Add the pak choi to the miso broth and remove from the heat.
• Divide the pak choi, baby corn and beansprouts between the bowls. Ladleover the miso broth and add the tofu. Garnish with the chillies, spring onions and crispy seaweed. Sprinkle with sesame seeds, drizzle over the sesame oil and serve straightaway.

Steps:

• First of all, cook the whole Egg (2). Fill a medium saucepan with water and place it over high heat. Once boiling, turn the heat to medium and carefully add the eggs using a tablespoon.
• Keep an eye on the time: we need soft-boiled eggs for this one. Boil the eggs for 6 mins. Then immediately drain them, rinse the eggs under cold running tap water and place them in the fridge right away.
• Once cooled, peel the eggs carefully under running tap water if necessary. Keep the peeled eggs at room temperature until needed later. Don’t slice them yet.
• Pour the Water (3 cup) in a large saucepan and add the Red Miso Paste (2 tablespoon) and half of the Dark Soy Sauce (2 teaspoon).
• Give it a good stir and bring it to a gentle boil. Once the red miso paste has dissolved, add the Udon Noodles (5.5 ounce).
• Let them soak in the miso soup for a couple of minutes until they fall apart. Then add the Tofu (2 ounce) and the Mushroom (1 handful) (depending on which mushrooms you are using, slice them up if necessary). Season with some Ground Black Pepper (to taste).
• Let the soup simmer for another 4 minutes. Slice the soft-boiled eggs in half. Then check the seasoning of the soup and add extra soy sauce, miso or pepper to taste if necessary.
• Divide the noodles, tofu, mushrooms and miso soup over 2 large bowls. Garnish with the eggs, the sliced Green Cabbage (2 tablespoon), the spring Scallion (1) and a sprinkle of Sesame Seeds (1 teaspoon). Serve warm and enjoy.