Miso Ramen

Miso Broth. Roasted Carrots. Fermented Chili Oil. Pressed Tofu

banner

Preparation info

  • Serves

    4–6

    • Difficulty

      Medium

Appears in

PLANTLAB

PLANTLAB

By Matthew Kenney

Published 2017

  • About

Ingredients

Miso Broth

  • 0.7 ounces dried kombu
  • 6 cups water
  • 10 dried shiitakes
  • ½ cup chickpea miso

    Method

    Miso Broth

    Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in ½ cup chickpea miso.

    Roasted Carrots

    Preheat the oven to 400°F. Peel the carrots and slice in half, lengthwise. Toss the carrots in the olive oil, salt, and gochugaru, and roast in preheated oven for 30–35 minutes.

    Fermented Chili Oil

    In a high-speed blender, blend fermented fresno chilies and grapeseed oil until smooth. Strain the oil through a chinois, without manually forcing it through.

    Pressed Tofu

    Line a baking sheet with a cooling rack and lay the tofu on the cooling rack. Cover the tofu with plastic wrap and place a rimmed baking pan on top of it. Add some weight to the pan and press the tofu for a few hours. Don’t put enough weight on it to crush the tofu, just enough to help it drain. After the tofu is pressed, cut it into ¾-inch cubes.