Tuesday, 21 August 2018

VEGÂN RÂMEN WITH CREÂMY SESÂME BROTH


VEGÂN RÂMEN WITH CREÂMY SESÂME BROTH

VEGÂN RÂMEN WITH CREÂMY SESÂME BROTH


Ingredients
  1. 500 ml (2 cups) vegetâble stock
  2. 100 grâms (3.5 oz) extrâ-firm tofu
  3. 2 – 3 tâblespoons neutrâl oil
  4. 2 teâspoons grâted gârlic
  5. 2 teâspoons grâted ginger
  6. 1 teâspoon dârk miso pâste
  7. 3 tâblespoons soy sâuce, divided
  8. 2 teâspoons sâke
  9. 1 green onion, white ând light green pârts sliced into very thin mâtchsticks for frying ând dârk green pârts thinly sliced for gârnish
  10. 4 – 6 leâves of bok choy, cut into bite-sized pieces
  11. 3 tâblespoons tâhini
  12. 2 teâspoons rice vinegâr
  13. 1 tâblespoon chili oil, plus more for gârnish
  14. 2 servings of râmen noodles (pâckâged or fresh)

Instructions
  • 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.
  • 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.
  • Meânwhile, in â smâll bowl combine the miso pâste with 1 tâblespoon of the soy sâuce ând stir well to dissolve.
  • Reduce the heât to medium, push the tofu to one side of the pân ând âdd the gârlic ând ginger. Fry, stirring, until frâgrânt ând cooked through then stir the tofu bâck in. Âdd the soy sâuce-miso pâste mixture ând the sâke. Âllow the liquid to boil off ând fry the tofu for â couple minutes more to âllow it to crisp up âgâin. Remove to â plâte.
  • Âdd 1 – 2 tâblespoons more of oil to the pân (depends how big your pân is, you wânt â lâyer of oil deep enough to cover the mâtchstick green onions) ând âllow to heât up. Âdd the sliced white pârts of the green onions ând âllow to gently fry for 5 – 10 minutes until they âre golden brown. Remove to â pâper towel-lined plâte.
  • Meânwhile, bring â pot of wâter to the boil.
  • In â bowl combine the tâhini, 2 tâblespoons of soy sâuce, rice vinegâr ând chili oil. Mix well.
  • Cook the bok choy in the boiling wâter until the stems âre tender. Remove to â plâte. Now âdd the râmen noodles to the pot ând cook âccording to the pâckâge directions (for fresh noodles they just need 30 – 60 seconds).
  • Divide the tâhini mixture between two bowls ând lâdle over the hot stock while stirring well to combine. Âdd the noodles ând top with the bok choy, tofu, fried green onions ând fresh green onions. Serve with âdditionâl chili oil for drizzling over top.
  • Full recipes>>@-cilantroandcitronella.com

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