RECIPE:

(yields 2 servings)⁣

Ingredients:⁣

2 servings ramen, cook based on package instructions⁣
3 cups of miso/kombu stock (see ramen's recipe)⁣
1 cup unsweetened plantbased milk
blanched bok choy⁣⁣Spicy miso paste (blend all ingredients until fine)
3 tablespoons red miso⁣
3 tablespoons white miso⁣
2 tablespoons toasted sesame oil
⁣1 1/2 tablespoons hot bean paste
⁣1 tablespoon mirin⁣
1 tablespoon ground sesame seeds
⁣1 red jalapeno/red chili⁣
6 cloves garlic⁣
3 scallions (white only, save green part for soup)⁣
In a heated non-stick pan with 2 tablespoons oil, cook the blended mixture for 3 minutes, stirring continuously.
Let cool completely & save in a jar.⁣⁣

Tofu crumbles:⁣

1 pack 16oz firm tofu, drained & mashed⁣
1 teaspoons of each, minced: garlic, ginger⁣
To make tofu crumbles: Mash tofu into tiny crumbles in a non-stick pan & cook for 2mins. Add in 2 teaspoons oil, garlic & ginger, cook until all ingredients turn lightly brown & dry.⁣⁣Season with 2 tablespoons soy sauce, 2 teaspoons maple syrup & 1 teaspoon toasted sesame oil. Adjust taste accordingly.⁣⁣

Togarashi oil:⁣

In a microwavable safe bowl, add in 2 cloves finely minced garlic & enough oil to cover. Microwave for 2 minutes, stirring halfway. Remove & stir in 1 tablespoon Japanese seven spice (Shichimi Togarashi). Set aside until ready to use.⁣⁣

To make the soup:

Place stock & 'milk' in a pot, bring it to simmer. Add 1/4 cup of spicy miso paste into a fine-mesh sieve, then lower the sieve half-way into the simmering soup. Using a spoon, slowly stir paste to dissolve into the soup. Taste test, add more paste if needed.⁣⁣Serve cooked ramen with soup, top with tofu crumbles, blanched bok choy, drizzle of togarashi oil & chopped scallions.

By woon.heng (IG)

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