180gramen noodles - 2 of 3 bundles of Hakubaku Organic Ramen
1Cfrozen corn kernels - or if you happen to have cooked corn on the cob available, slice off the kernels. You could also use canned corn drained and rinsed.
sesame seeds - to serve
chilli flakes - to serve
Instructions
Marinated tofu
Preheat the oven grill (broiler) to medium-high. Drain and press tofu in a clean kitchen towel, leave wrapped in towel and set aside.
Make tofu marinade in a bowl - mix together the soy sauce, maple syrup and water.
Slice the tofu into roughly 2cm x 3cm strips. Place into the marinade and ensure each piece is covered. Cover and place in the fridge for 20 minutes and continue to make the broth.
Broth
While the tofu is marinating, in a large stock pot set to medium-high heat, heat olive oil and add onions and mushrooms. Stir-fry until the mushrooms begin to brown on the edges (about 5 minutes).
Add the garlic, ginger and carrot and strifry for 1 minute. Then add the soy sauce, water, and nori squares. Bring to boil and then reduce to a simmer and cover for at least 20 minutes or until you are ready to assemble.
It will now be about time to remove the tofu from the fridge and place each piece onto a baking paper lined oven tray. Place under grill for 10 mins, turning each piece over at the halfway mark.
Miso Mix
In a small bowl, whisk together miso paste, soy sauce, rice vinegar and sesame oil. Add in a couple of spoonfuls of the broth to help dissolve the miso. Add in soy milk.
Assembly
Prepare ramen noodles as per packet instructions (Hakubaku say boil in water for 4 minutes). Avoid overcooking them as they will continue to soften in the soup. Drain and set aside.
Cook frozen corn in a saucepan over medium-high heat for 5 minutes (If using fresh or canned corn, you won’t need to cook as long, just enough to re-heat.)
Stir the Miso mix into the broth, then turn off the heat and replace the lid.
Divide the noodles between 3 bowls. Pour broth (including the vegetables) into each bowl. Top with tofu and corn. Serve with sesame seeds and chilli flakes on the table.
Notes
Leftovers - If you intend on having leftovers, I would suggest keeping the noodles and tofu separate to the broth (so they don't get soggy) and reheat and assemble before serving. The broth develops really nicely overnight. Ramen - I cannot recommend highly enough Hakubaku organic ramen. They are Australian made with Australian wheat, easy to prepare and yum! Available at Woolies in the Asian section, health food stores and online.