Directions
- 1Soak shiitake and kombu in water for 30 minutes. Soak wood ear mushrooms separately if using.
- 2Preheat oven to 200°C (392°F). Microwave tofu wrapped in kitchen paper for 1 ½ minutes at 600W, then cool and cube.
- 3Place sliced kabocha, zucchini, and tofu on a baking tray lined with paper. Drizzle with olive oil, season, and bake for 20 minutes.
- 4In a pan, heat sesame oil and fry garlic slices until crispy. Remove and set aside.
- 5In the same pan, stir-fry chili, ginger, spring onion, onion, salt, soy sauce, and tobanjan until onion softens.
- 6Add sesame seeds, mix, and turn off heat until dashi is ready.
- 7Add dashi (including kombu and shiitake) to the pan and warm for 5 minutes without boiling.
- 8Remove kombu and shiitake. Mix a few tablespoons of broth with peanut butter and miso paste until smooth and thin. Add to the pan and mix.
- 9Add soy milk and heat gently to 60-65°C (140-150°F), then turn off.
- 10Cook ramen noodles according to package directions.
- 11Divide noodles into bowls, add soup and toppings.
- 12Garnish with garlic chips, spring onion, nori, wood ear mushrooms, and chili oil. Enjoy!
Ingredients
- 300 ml water
- 5 g dried kelp (kombu)
- 2 dried shiitake mushroom
- 100 g firm tofu
- 4 slices kabocha squash (or butternut squash) skin-on
- 200 g zucchini cut into 4 thick, diagonal slices
- 1 tbsp olive oil
- 1 pinch salt and pepper
- 1 tsp chili oil (rayu)
- 1 tbsp finely chopped green onions
- 0.5 sheet roasted seaweed for sushi (nori) cut into halves or quarters
- 1 tbsp boiled wood ear mushroom thinly sliced
- 2 portions ramen noodles
- 2 tbsp toasted sesame oil
- 3 cloves garlic sliced
- 2 red chili pepper fresh or dry, thinly sliced
- 1 tbsp ginger root finely diced
- 2 tbsp Japanese leek (naganegi) (negi) white part, finely diced
- 0.25 tsp salt
- 2 tsp Japanese soy sauce (koikuchi shoyu)
- 1 tsp chili bean sauce (toban djan)
- 50 g onion thinly sliced
- 1 tbsp ground sesame seeds
- 1 tbsp smooth peanut butter
- 2.5 tbsp yellow miso paste (awase) make sure it's suitable for vegetarians such as Marukome's "Ryoutei no Aji"
- 100 ml unsweetened soy milk
Equipment
large bowlmicrowavebaking traypastry brushlarge frying panmesh spoonkitchen paperlarge pot
Tips
- Soak shiitake and kombu for at least 30 minutes for a stronger flavor. For the tofu, microwave for 1 ½ minutes at 600W to remove excess moisture and prevent squashing. Cut zucchini thickly to prevent shrinkage. Use baking paper to prevent sticking. Maintain low heat while frying garlic to avoid burning. Ensure miso paste mixture is thin to avoid lumps. Heat soy milk gently to prevent curdling (around 60-65°C). Use a large pot of boiling water for noodles to prevent stickiness.
- Roasting the toppings is convenient and adds texture and color to the dish
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