Miso ramen with smoked tofu
Making miso ramen is easy. Especially with a vegan recipe like this. You start with dashi. They always do that in Japan. The dashi is the basic stock of your soup. You can also skip this, but then you will miss some umami in your soup. Taste well and add extra tamari or miso. In a ramen tent they often take a very long time over the stock, and you really taste that. If you have a night, then just leave the stock overnight You will see that the flavors come together much more.Dinner & lunchNoodle dish2 large bowls15 minutes preparation4 hours soaking
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This is how you make it
- Make the dashi at least 4 hours in advance. Put the shiitake, the kombu and the water in a pan. Refrigerate for 4-20 hours.
- Remove the soaked kombu from the pan and discard it.
- Slice the shiitake and keep aside.
- Squeeze the garlic. Grate the ginger. Add together with the miso, tahini and tamari to the dashi.
- Add the ramen noodles and slices of shiitake to the stock and cook for 3 minutes.
- Add the bok choy and the white part of the spring onions in the last 1-2 minutes. Turn off the heat.
- Divide the noodles into two deep bowls. Pour in the stock.
- Cut the tofu into thin slices. Smoked tofu is super tasty to eat right away. You can dip the slices in the soup, so that they are warm.
- Top the soup with the tofu, the rest of the spring onion, a dash of sesame oil and possibly some tamari.
Tip(s)
- Do you want to give the tofu extra flavour? Roll the slices in a layer of arrowrootand fry them in a lot of coconut oil in a frying pan until golden brown.
