SPICY KIMCHI RAMEN

 

INGREDIENTS

HOMEMADE PASTE

1 small yellow onion

1/2 CUP red miso

1/2 CUP white miso

2 TBSP sambal oelek

6 cloves garlic

2 inch piece fresh ginger

3 TBSP mirin

1 TBSP vegetable or light olive oil

1 TBSP toasted sesame oil

TOFU

200g firm tofu

3 TBSP soy sauce

2 TBSP mirin

2 TSP vegetable or light olive oil

RAMEN

6 CUPS mushroom (or vegetable) stock

1 CUP soy milk

1 TBSP soy sauce

1/2 CUP fermented kimchi

150g fresh shiitake mushrooms, thinly sliced

200g ramen noodles, cooked

2 bunches of pak choi, steamed or pan-fried

3 spring onions, finely sliced

Shichimi

INSTRUCTIONS

  1. Boil a pot of water and cook noodles to packet instructions. Rinse and set aside.

  2. Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. Divide into two portions, storing one in the freezer for next time.

  3. Slice tofu into thin (2mm) slices and place in a flat container. Cover with soy sauce and mirin to evenly coat, and let marinate in fridge while you prepare the broth.

  4. In a medium-sized pot, add the stock, soy sauce, and soy milk and bring to a light boil.

  5. Reduce to a simmer, and add one of your homemade paste portions and kimchi to the pot, and let simmer for 6-8mins. Taste and adjust seasoning – adding more soy sauce, milk or chilli depending on the flavour you want. Reduce to low heat to keep warm.

  6. In a separate pan, heat 2 TSP of oil on medium-high heat and add the sliced tofu. Fry for 1min each side, then remove from the pan and set aside.

  7. To the same pan, heat 2 TSP of oil on medium-high heat and add the sliced shiitake mushrooms.Cook for 6-8mins stirring regularly until mushrooms start to char. Add 1 TBSP of your homemade paste and 1 TBSP soy sauce, and cook for another minute or two until they are slightly crispy.

  8. To serve, divide the noodles into each bowl and ladle the broth on top. For each serving, top with the tofu, mushrooms, pak choi, Shichimi, and sliced spring onions.