Not many words needed, this is my favorite ramen ever, inspired by the best ramen I tried in Japan!
Our live was just over and I ate far too much ramen!
I hope with all my heart you will try this recipe! Ramen is happiness in Marinola’s food language!
WHAT YOU WILL NEED:
Serves 2-3 people
- 1-2 chopped shallots or small onions
- 1-2 garlic cloves, mashed
- 1 tbsp rice vinegar
- 2 tbsp soy sauce
- 3 tbsp sesame paste
- 2 tbsp Gochujiang paste(or 1 tbsp red chilli paste + 3 tbsp light miso paste)
- 100g soft tofu(or 50g firm tofu)
- Around 1L water or veggie stock
Finishing:
- 100g sliced oyster mushrooms(or any other mushroom)
- 100g Crumbled tofu
- Chilli or paste
- 1/2 tbsp sesame oil
- Pinch of cumin powder
- 2-3 Scallions, finelly chopped
- Optional: mung bean sprouts
- 350g Fresh or 250g dry ramen
HOW TO:
- Fry the shallots and garlic with a pinch of salt in a drizzle of sesame oil for 1 minute, cover with water and let it simmer for 10 minutes;
- Add the soy sauce, sesame paste, Gochujiang paste and half od the liquid and let it simmer for 5 minutes;
- Blend the the soup with the soft tofu for 1 minutes until creamy and smooth;
- Add the rice vinegar and stop the heat
- Add the mix back to the pan and let it simmer for 5 minutes:
- Cook the fresh ramen in boiling water for 20 seconds, rinse in cold water and set aside;
- Heat a wok or frying pan with a drizzle of sesame oil and fry the mushroom with a tsp of soy sauce for about 3-5 minutes;
- Mix the crumbled tofu with the chilli paste, cumin and fry in a drizzle of sesame oil for about 3-5 minutes;
- Finishing: Serve the ramen in warm bowls with the boiling soup on top and finish with the crumbled oyster mushrooms, tofu”meat” and freshly chopped scallions;