I woke up today and said, MUST HAVE RAMEN!!
So I looked around my pantry and see made do with what I have. Sealed with the hubby’s approval!
🍜 1/2 pack of tofu
🍜 1/4 cup cornstarch
🍜 1/2 head of garlic (minced)
🍜 1 tbsp sesame seeds
🍜 1 tbsp red chilli pepper flakes
🍜 2” ginger (minced)
🍜 egg noodles (I used two instant ramen noodles!)
🍜 1 tbsp white miso
🍜 1 tbsp tomato paste
🍜 4 cups of water
🍜 soy sauce
🍜 sesame oil
🍜 vegetable oil
🍜 dried seaweed
🍜 soft boiled eggs
🍜 bean sprouts salad (or just fresh bean sprouts!)
1. Marinate your tofu in soy sauce. Put aside.
2. Saute garlic in vegetable oil until some are brown. Add sesame seeds and pepper flakes. Saute until they’re mixed and garlic is golden brown. Transfer into a bowl.
3. In the same pan, add sesame oil and saute your ginger in medium heat. Add miso and tomato paste.
Add water and let it reduce.
4. For the broth, boil 4 cups of water. Cook your ramen noodles according to the packaging instructions. Set aside cooked noodles. Keep noodle water in the pot then add the reduced ginger mixture from earlier. Add soy sauce. You can add more miso or tomato paste according to your preference. Let it simmer in low heat.
5. Cut your marinated tofu in 1/2” pieces and cover each in cornstarch. In a pan, fry each side for at least 4 minutes. This will give it the crunch on the outside and soft inside.
6. Start arranging your ramen bowl. Start with your noodles then top it with your fried tofu. If available, add some dried seaweed, soft-boiled egg, bean sprouts, and bokchoy. Now pour in some of that delicious broth. Top it with the crispy garlic mix.
What would you add to your homemade ramen? 😁 #ramen #JapaneseCuisine #asianfood #Recipes #HealthyRecipes