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class="content__text" Spicy miso ramen by @woon.heng 🍜🌶 Tag a ramen lover⁣! ⁣ Recipe (yields 2 servings)⁣ Ingredients:⁣ ~ 2 servings ramen, cook based on package instructions⁣ ~ 3 cups of miso/kombu stock (see ramen's recipe)⁣ ~ 1 cup unsweetened plantbased milk (used @oatly ) ~ blanched bok choy⁣ ⁣ 🌱Spicy miso paste (blend all ingredients until fine, adapted from @food52 ):⁣ ~ 3 tablespoons red miso⁣ ~ 3 tablespoons white miso⁣ ~ 2 tablespoons toasted sesame oil⁣ ~ 1 1/2 tablespoons hot bean paste⁣ ~ 1 tablespoon mirin⁣ ~ 1 tablespoon ground sesame seeds⁣ ~ 1 red jalapeno/red chili⁣ ~ 6 cloves garlic⁣ ~ 3 scallions (white only, save green part for soup)⁣ ✅In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously. Let cool completely & save in a jar.⁣ ⁣ 🌱Tofu crumbles:⁣ ~ 1 pack 16oz firm tofu, drained & mashed⁣ ~ 1 teaspoons of each, minced: garlic, ginger⁣ ✅To make tofu crumbles, mash tofu into tiny crumbles in a non-stick pan & cook for 2mins. Add in 2 teaspoons oil, garlic & ginger, cook until all ingredients turn lightly brown & dry.⁣⁣ Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup & 1 teaspoon toasted sesame oil. Adjust taste accordingly.⁣ ⁣ 🌱Togarashi oil:⁣ ✅In a microwaveable safe bowl, add in 2 cloves finely minced garlic & enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove & stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.⁣ ⁣ ✅To make the soup, place stock & 'milk' in a pot, bring it to simmer. Add 1/4 cup of spicy miso paste into a fine-mesh sieve, then lower the sieve half-way into the simmering soup. Using a spoon, slowly stir paste to dissolve into the soup. Taste test, add more paste if needed.⁣ ⁣ Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil & chopped scallios - slurp away.⁣

February 26, 2020