For the tofu:
For the noodle broth:
1. Quarter your carrots, trim spring onions & half mushrooms. Mix together with miso, sugar, sesame oil & chili flakes. Place carrots & spring onions in oven at 180 (C) for 30 minutes until soft.
2. Get your pot on medium heat, add 2tbsp of sesame oil. First add your finely diced shallot. Once translucent, add your grated garlic, ginger, and chilli flakes. After a couple of minutes, add your turmeric. Mix well.
3. Once combined, add your soy sauce to deglaze the pan. Then add your pre-mixed veggie stock. Bring to a boil before, add your coconut milk, lower heat to a simmer for 20 min.
4. Tofu time. Cut into 1cm cubes. Cover well in a mic of cornflour & seasonings - several larges tbsps cornflour should do.
5. In a frying pan, add 2tbsp sesame oil on medium-high heat. Once hot, add tofu, cooking on either side for 5 min or until crisp & golden. Set aside on a kitchen towel to drain.
6. With 15 min to go on veggies, remove from tray, add a splash of water to deglaze the tray & add caramelized liquid to broth. Return veggies to tray with halved mushrooms (seared first for a couple minutes ideally).
7. Tofu done, veggies done, broth ready! Now add your instant noodles and pak choi. Cook for a couple minutes until ready to serve. Check broth to see if it needs more seasoning.
8. To serve, ladle broth into bowls, followed by noodles. Spoon in the veg. Top with tofu. Farnish with spring onion, toasted sesame seeds & chili flakes.
Enjoy your delicious ramen!
Page coded by Meag Gardner