Serves 3
MINCE
1.5 cups tvp mince
1 tablespoon sake
1 1/2 tablespoon soy sauce
1 tablespoon white miso paste
2 garlic cloves, crushed
1 tsp fresh ginger, minced
1 tablespoon doubanjiang chilli bean paste
pepper
BROTH
3 garlic cloves
1 teaspoon fresh ginger, minced
2 teaspoons rice wine vinegar
3 tablespoons soy sauce
2 tablespoons doubanjiang chilli bean paste
1 tablespoon sesame oil
4 tablespoons sesame paste/ tahini
300 ml vegetable stock
300 ml soy milk
2 teaspoons sugar
pepper
3 serves of your desired ramen noodles
-
To make the mince; put all mince ingredients in a heatproof bowl and add about 3/4 cup boiling water. Stir until the miso is dissolved and the water is absorbed.
-
To make broth; add all broth ingredients to pot and simmer while you finish preparing the mince.
-
Cook mince in a non-stick pan with about a teaspoon of oil on medium-high heat until the mince starts to brown. Reduce heat to low and cook, stirring regularly. The aim here is to get a slightly charred, dry mince mix. It’ll be a bit crunchy and therefore a great texture to compliment the broth and noodles.
-
Prepare other toppings you want to add and cook noodles according to packet instructions.
-
Serve noodles in to your bowls, top with a few ladlefuls of broth and toppings. Serve with chopsticks, a spoon and serviettes.
-
Enjoy the tasty, slurpy mess.
Notes:
Here are some topping ideas!
Vegg
Seaweed snack
Salt and pepper tofu
Snow peas
Fried onions
Roast pumpkin
Corn
Garlic spinach
Shiitakes
Black garlic oil
Shallots