The su­per bowl

White miso and tofu ra­men with chilli gar­lic as­para­gus

The Guardian - Feast - - News -

Prep Cook Serves 10 min 25 min 4

For the noo­dles 4 tbsp dried shi­itake mush­rooms

1 onion, peeled and roughly chopped

4 gar­lic cloves, peeled and roughly chopped

2cm piece fresh gin­ger, peeled and roughly chopped 150g white miso paste, or 6 tbsp

(I like Clear­spring)

1 tbsp tahini

2 tbsp rape­seed oil 3 tbsp soy sauce

1 tsp konbu pow­der (op­tional)

1 litre soy milk

(Bon Soy is par­tic­u­larly good) Salt

400g soba noo­dles (again, I use Clear­spring)

For the tofu and as­para­gus Rape­seed oil 250g fine as­para­gus 100g edamame beans, de­frosted

2 gar­lic cloves, You’ll need a blender to make this. You can buy podded and frozen edamame beans in big su­per­mar­kets; any left­over miso-tahini paste is great in a salad dressing.

Put the shi­itake in a heat­proof bowl, cover with 200ml just-boiled wa­ter and leave to soak for five min­utes. In a blender, blitz the mush­rooms, onion, gar­lic, gin­ger, miso, tahini, oil, soy sauce and konbu pow­der.

Heat a non­stick fry­ing pan on a medium heat and, when hot, scrape the paste out of the blender and into the pan. Cook for 10 min­utes, stir­ring fre­quently, then add the milk, lit­tle by lit­tle, un­til it’s all mixed in – make sure it doesn’t boil, or it may cur­dle – then add salt, if need be, and take off the heat.

Next, cook the noo­dles to the packet in­struc­tions, drain, rinse un­der cold wa­ter and drain again.

Heat a ta­ble­spoon of oil in a large fry­ing pan over a high flame. When it’s smok­ing hot, throw in the as­para­gus and edamame, leave for a minute, then turn and leave for a minute more, so both char a lit­tle. Add the gar­lic, chilli, salt and le­mon juice to the pan, stir for a minute, then trans­fer to a bowl.

In the same pan, heat an­other ta­ble­spoon of oil, if need be, then fry the tofu for a minute on each side, un­til golden and crisp (when it’s ready, you’ll be able to turn the slices eas­ily with a spat­ula). Add the soy sauce for the last minute, then trans­fer to the as­para­gus bowl.

To assem­ble, di­vide the noo­dles be­tween four bowls. Re­heat the miso soup, if you need to, and share among the bowls. Lay some tofu slices to one side of each bowl, share out the as­para­gus and edamame beans evenly, and serve hot.

Newspapers in English

Newspapers from UK

© PressReader. All rights reserved.