Taiwan ramen

Taiwan ramen

Tags

Japanese
Noods

Cook

Ingredients

  • 1,200 ml water
  • 2 dried shiitake mushrooms
  • 10g kombu
  • 3 tbsp soy sauce
  • 2 tbsp vegan chicken bouillon
  • 2 tsp oyster sauce
  • 2 tsp toasted sesame oil
  • 1 inch ginger, sliced
  • 3 garlic cloves, sliced
  • 1 tbsp mirin
  • 1 block tofu
  • 6 cloves garlic crushed
  • 2 tsp ginger, grated
  • ½ tbsp soy sauce
  • ½ tbsp miso paste
  • 1 tsp red chilli oil
  • 8 dried red chillies, chopped
  • 1 tbsp doubanjiang
  • 4 portions ramen noodles
  • 50g garlic chives

Steps

  1. Add water to a pot with dried shiitake mushrooms and kombu. Leave to soak for at least 30 minutes.
  2. Drain and press the tofu. Once done pat dry and grate.
  3. Heat a pan over medium and add sesame oil. Add garlic and ginger and cook until fragrant.
  4. Add tofu, soy sauce, miso paste and chilli oil, season with salt and pepper. Fry until browned.
  5. Once browned add doubanjiang and the dried chillies. Mix well, turn off the heat, cover and set aside.
  6. Heat the pot of water. Bring almost to a boil, remove the shiitake mushrooms and kombu then lower to a simmer.
  7. Add the soy sauce, chicken stock and oyster sauce. Mix well and simmer on the lowest setting.
  8. Boil 4 portions ramen noodles in a separate pot, following the instructions on the packaging.
  9. Once cooked rinse the noodles with fresh boiling water and transfer to serving bowls.
  10. Pour an equal amount of broth into each bowl and top with the seasoned pork and garlic chives.