Ramen

Baking

16 Jan

Written By Kate Brocklehurst

Ingredients

1 thumb-sized piece of ginger

2 garlic cloves

1 1/2 tbsp white miso paste

1 tbsp tahini

15g dried shiitake mushrooms

1 litre of vegetable or chicken stock

2 tbsp soy sauce

200g firm tofu or chicken cut into chunks

1 tbsp cornflour

1 tbsp Brock and Morten rapeseed oil

100g ramen or rice noodles

1 pak choi - chopped into quarters

2 spring onions finely sliced

25g beansprouts

1 carrot peeled and cut into matchsticks

Toppings can be chosen to taste, but we often use:
sesame oil, coriander, crushed peanuts, dried chilli.

Method

Crush the garlic, then add to a saucepan with the ginger, miso, tahini, shiitake mushrooms, stock, and soy sauce. Bring to a simmer, cover leave for 5 mins until the ginger turns soft. Strain the broth into a fresh pan and discard the remaining items.

Whilst the broth is simmering, cook the tofu or chicken. Toss tofu in cornflour, heat the rapeseed oil in a frying pan and fry for a few mins on each side, turn carefully as it can fall apart. If you are cooking chicken bake your chicken breast in the oven for 30 minutes. Cook the noodles slightly less than the instructions, this way they retain a little bite. Drain and leave in the pan with a little cooking water so they don’t stick together.

Add the pak choi and spring onion to the broth and reheat until the greens have just wilted.

Divide the noodles between two bowls, add the broth and veg. Top with the tofu or sliced chicken. Add the beansprouts and carrot and then any of the other suggested toppings that you fancy.

We love how versatile this recipe is to cater to a range of tastes. From the recipe, you can also see how this can be made into a delicious vegan ramen too.

This recipe has been adapted from a great Ramen recipe from BBC Good Food.