July 10, 2016
Soups/Stews, Tofu/Soy, Vegetables,
Onions, Japanese, Stove Top, Make it from scratch, Spices more
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"Yes, I know. Tonkotsu broth, the base for great ramen, takes over three days to prepare, if you're to have it in it's milky glory. Who has time for that??? This recipe has a secret ingredient that doesn't flavor the broth, but gives it that silky mouthfeel that the real-deal-broth brings to the dish. Don't hate me for it. Once you taste this ramen, you'll be thanking me! This recipe has quite a list of ingredients, but they're all things that your pantry absolutely needs. Really... NOTE: To make this vegetarian and/or vegan, omit the eggs and/or swap chicken stock for vegetable stock. Recipe adapted from Lady and Pups."
Pulse all miso paste ingredients together in a food processor until a smooth, thick paste forms. You will use about half of it for this recipe and the other half can be frozen or refrigerated for a few days.
Press as much moisture as you can out of the tofu using paper towels or a tofu press. Cut into cubes. In a large pot, heat the oil on medium high heat and start frying the tofu. Once the tofu has browned, add ¼ cup of the spicy miso paste and cook for another minute or two to get a nice golden color. Remove from pan and set aside.
Rinse the dried shiitake mushrooms to get rid of any sand/dirt. Finely chop them and add to the empty pan (without soaking).
To the same pan, add the stock and soy milk and bring to a simmer.
IMPORTANT STEP - DO NO TAKE SHORTCUTS!!! Place ½ cup spicy miso paste on top of a very fine sieve. Lower the sieve half-way into the simmering soup and use a spoon to slowly dissolve the paste into the soup. Discard the “solids” remaining in the sieve and let the soup simmer for another 5 minutes. Taste and adjust seasoning - add salt or a little soy sauce until it tastes like a spicy ramen broth.
Cook the ramen noodles according to package instructions and drain well. While the ramen is cooking, bring a small pot of water to boil. When it reaches boiling, add 4 eggs and reduce heat to the lowest possible setting. Cook for exactly 7 minutes, remove eggs from water, run under cold water, and let them set for a few minutes. Peel shells off carefully. Yolks will be soft. (Alternatively, you can poach the eggs)
Divide the noodles into four large bowls and ladle the soup on top (you may have a bit more than needed). For each serving, top with the tofu, 1 soft-boiled egg (cut in half), scallions, and sesame oil, as desired.
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