Creamy Miso Ramen
Directions
- 1Heat oil and chilli crisp in a pan. Fry garlic, ginger, turmeric, lime zest and spring onion whites for 5 mins.
- 2Stir in miso, peanut butter, tahini and mirin. Add coconut milk then vegetable stock, and let it simmer.
- 3Crumble tofu into a pan with oil, fry until golden, then coat with soy sauce, liquid smoke and chilli oil.
- 4Boil the broth, add noodles and cook as per packet instructions.
- 5Divide noodles into bowls, ladle over broth, and top with tofu crumbles, chilli crisp, sesame seeds, spring onion greens, coriander and lime wedges.
Ingredients
- 3 tbsp vegetable oil
- 1 tbsp chilli crisp
- 4 cloves garlic
- 2 inches fresh ginger
- 1 inch fresh turmeric
- 1 lime
- 4 lime wedges
- 6 spring onions
- 2 tbsp miso paste
- 3 tbsp smooth peanut butter
- 3 tbsp tahini
- 400 ml coconut milk
- 1.5 L vegetable stock
- 0 salt
- 0 pepper
- 0 sugar
- 4 x 100g packs ramen noodles
- 225 g smoked firm tofu
- 1 tbsp soy sauce
- 1 tsp liquid smoke
- 1 tsp chilli oil
- 0 chilli crisp
- 0 toasted sesame seeds
- 0 fresh coriander leaves
Equipment
panfrying panbowl