Ramen
Ingredients
(serves 4)
- Ramen noodles (4 packs)
- ■Crispy Tofu
- Tofu: 300 g
- Light soy sauce: 2 tbsp
- Sesame oil: 1 tsp
- Honey: 1 tsp
- Cornstarch: 1 tbsp
- Olive oil: 2 tbsp
- ■Soup
- Vegetable bouillon: 1200 ml
- Light soy sauce: 6 tbsp
- Miso: 2 tbsp
- Garlic paste: 1 tbsp
- Chili powder: 2 tsp
- Five-spice powder: 2 tsp
- Sugar: 2 tsp
- ■Toppings
- Sweet corn
- Coriander (cilantro)
- Sliced spring onion
- Shredded chili threads
Instructions
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Cut the tofu into bite-sized cubes, wrap them in paper towels, and lightly drain the excess moisture.
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Put soy sauce, sesame oil, and honey in a bowl, add the tofu, and marinate for 15 minutes.
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Add vegetable broth, soy sauce, garlic, chili pepper, five-spice powder, and sugar to a pot. Once it comes to a boil, reduce the heat, dissolve in the miso, and simmer for 5 minutes.
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Remove the tofu from the marinade and coat the surface with potato starch.
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Heat oil in a frying pan and cook the tofu for about 2 minutes on each side, until golden brown and crispy.
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Cook the ramen according to the package instructions and drain. Divide the noodles into four bowls, then top with sweet corn, coriander, sliced spring onion, and shredded chili threads.
