Korean & Japanese Spicy Noodle Fusion
Broth Ingredients
3 Cup Vegetable Stock
2 Cups Boiling Water, for mushroom
.5 Oz. Dried Shitakes or Porcinis
1/4 Cup Aminos (Soy or Tamari ok)
1/4 Cup Gochujang Sauce
1 Tbsp. Sesame Chili Oil
1 Tbsp. White Miso
Other Ingredients
1 Lb. Tofu, pressed
1 Cup Kimchi
8 Oz. Mushrooms
4 Baby Bok Choy, quartered
2 Garlic Cloves, minced
4 Green Onions, matchsticks
4 Ramen Noodle Bricks
Sesame Seeds, as needed
Serves 4
For baked tofu, preheat your oven to 425 degrees and line a sheet tray with parchment paper. Bake tofu for 20 minutes.
Meanwhile, add boiling water to dried mushrooms that have been rinsed and let stand for 15 minutes. Add the rest of the ingredients for the broth in a pot and bring to a boil. After the 15 minutes, strain the mushrooms and add the mushroom liquid to the broth. You may chop or slice the mushrooms and add them to your soup, if desired.
While the soup is coming to a boil, saute your mushrooms and bok choy separately. Finish them with a garlic.
Once the broth has come to a boil, place a ramen brick in 4 large bowls and ladle a quarter of the broth into each bowl. Let the noodles soften before serving. Decorate the bowl with a quarter each - bok choy, mushrooms, green onions, kimchi (liquid too), tofu and sesame seeds (or serve on the side). Enjoy!
Comentários