Serves: 4
Broth
1 tbsp sesame oil (DO NOT use 2 tbsp)
1/4 cup garlic, chopped
1/4 cup ginger, peeled and chopped
1 cup onion, chopped
Heat oil in a pan, add onion, garlic, ginger and sauté for 5 minutes in medium flame.
9 cups water
3 tbsp tamari
Add water, tamari and stir. Bring to boil over medium heat, then reduce the heat to low for at least 1 hour, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
1 and 1/2 tbsp white or yellow miso paste
Add miso paste at this time and mix well.
Strain the broth and discard onion, ginger and garlic.
Note: You can make the broth and keep it in the fridge for 5 days.
Taste Note: Tastes AWESOME, very mild.
Broth Yields: 8 cups
Noodles
4 pack ramen noodles
Cook noodles according to package instructions and divide into 4 soup bowls.
Miso-glazed carrots
1 cup carrots, chopped into 1/4" thick pieces on an angle, use just the top part of the carrots, tiny bottom parts gets burned in the oven.
1 tbsp yellow miso paste
1 tbsp maple syrup
1 tbsp tamari
1 tsp lime juice
1 tsp sesame oil
Whisk all the above to combine, then add carrots and toss.
Pre heat the oven to 400 degrees F.
Arrange on a oiled baking sheet in an even layer and roast for 20 to 25 minutes, stirring one at the halfway point or until tender when pierced and deep golden brown.
Miso-glazed baby boy choy
2 baby boy choy, slice boy choy in half lengthwise
Brush miso mixture over bok choy. Heat iron griddle, once hot, lay down boo choy cut-side down and sear for 1 to 2 minutes. Flip and sear on other side.
Flash fried extra-firm tofu
10 ounces extra-firm tofu
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp ground black pepper
Mix cornstarch, salt and black pepper.
Press tofu until most moisture is removed, then cut into rectangular and add to a plastic bag. Add cornstarch mixture to the bag and toss to coat.
Heat iron griddle, once hot, add 1 tbsp sesame oil, and tofu, brown on one side for 4 to 5 minutes, then flip and brown the other side until light golden brown and crispy.
To serve
1/2 cup green onion, chopped
1/8 tsp red chili flakes / bowl
Divide the noodles between 4 serving bowls.
Top with strained broth, miso-glazed carrots, miso-glazed baby boy choy, flash fried tofu and green onions. Add red chili flakes for added heat.
Taste Note: Tastes AWESOME
Source: minimalistbaker
Broth
1 tbsp sesame oil (DO NOT use 2 tbsp)
1/4 cup garlic, chopped
1/4 cup ginger, peeled and chopped
1 cup onion, chopped
Heat oil in a pan, add onion, garlic, ginger and sauté for 5 minutes in medium flame.
9 cups water
3 tbsp tamari
Add water, tamari and stir. Bring to boil over medium heat, then reduce the heat to low for at least 1 hour, up to 2 to 3, stirring occasionally. The longer it cooks, the more the flavor will deepen and develop.
1 and 1/2 tbsp white or yellow miso paste
Add miso paste at this time and mix well.
Strain the broth and discard onion, ginger and garlic.
Note: You can make the broth and keep it in the fridge for 5 days.
Taste Note: Tastes AWESOME, very mild.
Broth Yields: 8 cups
Noodles
4 pack ramen noodles
Cook noodles according to package instructions and divide into 4 soup bowls.
Miso-glazed carrots
1 cup carrots, chopped into 1/4" thick pieces on an angle, use just the top part of the carrots, tiny bottom parts gets burned in the oven.
1 tbsp yellow miso paste
1 tbsp maple syrup
1 tbsp tamari
1 tsp lime juice
1 tsp sesame oil
Whisk all the above to combine, then add carrots and toss.
Pre heat the oven to 400 degrees F.
Arrange on a oiled baking sheet in an even layer and roast for 20 to 25 minutes, stirring one at the halfway point or until tender when pierced and deep golden brown.
Miso-glazed baby boy choy
2 baby boy choy, slice boy choy in half lengthwise
Brush miso mixture over bok choy. Heat iron griddle, once hot, lay down boo choy cut-side down and sear for 1 to 2 minutes. Flip and sear on other side.
Flash fried extra-firm tofu
10 ounces extra-firm tofu
1 tbsp cornstarch
1/8 tsp salt
1/8 tsp ground black pepper
Mix cornstarch, salt and black pepper.
Press tofu until most moisture is removed, then cut into rectangular and add to a plastic bag. Add cornstarch mixture to the bag and toss to coat.
Heat iron griddle, once hot, add 1 tbsp sesame oil, and tofu, brown on one side for 4 to 5 minutes, then flip and brown the other side until light golden brown and crispy.
To serve
1/2 cup green onion, chopped
1/8 tsp red chili flakes / bowl
Divide the noodles between 4 serving bowls.
Top with strained broth, miso-glazed carrots, miso-glazed baby boy choy, flash fried tofu and green onions. Add red chili flakes for added heat.
Taste Note: Tastes AWESOME
Source: minimalistbaker
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