Name: Chili Ramen
Yield: Serves 5
Cuisine: Japanese
Ingredients: 10 dried shiitakes; ½ cup rice wine vinegar; ½ cup tamari; 3 ounces fresh ramen noodles; 1¾ cups chickpea miso; ¼ cup water; 1 teaspoon toasted sesame oil; 2 tablespoons red pepper purée; 2 cups miso broth; 2 red bell peppers; 6 cups water; 1 pound firm organic tofu; 3 ounces smoked tofu; 2 tablespoons julienned chilies; 0.7 ounces dried kombu; ⅛ cup agave; 2 anaheim chilies; 2 poblano chilies; 2 tablespoons olive oil; ½ teaspoon salt; 1 tablespoon sherry vinegar; Applewood chips; 1 large red bell pepper

Preparation info

Serves
5

Difficulty
Medium

Appears in

PLANTLAB

By Matthew Kenney

Published 2017

About

Ingredients

Smoked Tofu

½ cup tamari
½ cup rice wine vinegar
⅛ cup

Method

Smoked Tofu

Whisk the tamari, rice wine vinegar, agave, and toasted sesame oil together to make a marinade. 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