Quick Ramen

Difficulty: Medium
Grade: 8
Duration: 45 minutes
Number of people: 2
Note: We’ve added some eggs.

• 100 g / 3.5 oz noodles
• 140 g / 5 tenderstem broccoli
• 240 ml / 1 cup soy milk (I use cooking cream)
• 400 g / 14 oz sweet potato
• 200 g / 7 oz pressed smoked tofu (I recommend Smoked Tofoo)
• 15 ml / 1 tbsp veg oil (I used mild olive oil)
• 15 ml / 1 tbsp soy sauce (or tamari)
• 150 g / 5.3 oz chestnut/cremini mushrooms
• 30-45 g / 2-3 tbsp white miso paste, more to taste
• 2 spring onions
• 3 garlic cloves
• small chunk of ginger (about 40 g / 1.4 oz)
• I’ve added Gochujang paste (1 Tbsp)
• chilli or sesame oil, to serve

Eggs

• 2 eggs
• 1/4 cup mirin
• 1/4 cup soy sauce

1. Bring water to a boil, add eggs
2. Cook for 7 minutes
3. Put eggs in ice cold water, so the yolk doesn’t cook further.
4. Peel, and slice in half just before adding on top of the ramen bowl.

1. Pre-heat the oven to 200° C / 390° and line a large baking tray with a piece of baking paper.
2. Bring a medium pot of water to a boil and grab a slotted spoon and tongs. Cut pressed tofu and sweet potato into 1.25 cm / 0.5″ cubes. Coat sweet potato in 2 tsp of oil and tofu in 1 tbsp soy sauce. Arrange both on the tray.
3. Trim the ends of spring onions and remove any dry or dirty bits. Coat or brush cleaned spring onions and unpeeled garlic cloves in a few drops of oil – I use my hands. Add to the tray.
4. Slice cleaned mushrooms into thick slices, coat in 1 tsp of oil and 1 tsp of soy sauce. Add to the tray alongside an unpeeled piece of ginger.
5. Place the tray in the oven and bake for about 20 minutes – remove spring onions and garlic cloves and flip vegetables to the other side. Carry on roasting for another 10-15 minutes.
6. Meanwhile, prep broccoli – cut thicker stems in half. Add to the boiling water and simmer for about 3 minutes. Use a slotted spoon to remove and add noodles to the broccoli water – cook the noodles according to the packet instructions. Once the noodles are ready, remove them with tongs band toss in a teaspoon of sesame (or other) oil. Keep about 2 cups (480 ml) of cooking water.
7. Place soy milk, a third of the (or more if you prefer the soup even thicker) roasted sweet potato, about 30 g / 2 tbsp of miso paste, squeezed out garlic cloves, roasted spring onions and peeled ginger in a small blender. Add also Gochujang paste if using. Blend until super smooth.
8. Transfer to a pot alongside noodle cooking water you saved earlier. Warm up, taste and season with either more miso (diluted in liquid first) or soy sauce and a touch of acid (I added a teaspoon of rice vinegar) if needed.
9. Divide noodles and broth between two bowls, top with broccoli, mushrooms, tofu and sweet potato cubes. Drizzle with chilli oil or sesame oil to finish.

source: https://www.lazycatkitchen.com/quick-ramen/#recipe-start
#noodles #soups