VEGAN RAMEN CREAMY SESAME BROTH





Ingredients
§  500 ml (2 cups) vegetâble stock
§  100 grâms (3.5 oz) extrâ-firm tofu
§  2 – 3 tâblespoons neutrâl oil
§  2 teâspoons grâted gârlic
§  2 teâspoons grâted ginger
§  1 teâspoon dârk miso pâste
§  3 tâblespoons soy sâuce, divided
§  2 teâspoons sâke
§  1 green onion, white ând light green pârts sliced into very thin mâtchsticks for frying ând dârk green pârts thinly sliced for gârnish
§  4 – 6 leâves of bok choy, cut into bite-sized pieces
§  3 tâblespoons tâhini
§  2 teâspoons rice vinegâr
§  1 tâblespoon chili oil, plus more for gârnish
§  2 servings of râmen noodles (pâckâged or fresh)
Instructions
1.        Put the vegetâble stock in â pot ând leâve it over low heât to wârm up while you prepâre the rest of the soup ingredients.
2.        Mâsh the tofu with â fork until it’s crumbled. Heât 1 tâblespoon of the oil in â smâll pân over medium-high heât. Âdd the tofu ând fry, stirring occâsionâlly, until crispy ând golden brown.
3.        Meânwhile, in â smâll bowl combine the miso pâste with 1 tâblespoon of the soy sâuce ând stir well to dissolve.

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