SOY MILK RAMEN

This feels almost unsuitable for this Spring-like weather, but it’s still a little cool outside, so we’re not quite there yet, and I think I can get away with it. A recipe for Soy Milk Ramen - I had the most amazing soy milk ramen in New York this winter, and I had been dreaming about it for some time afterwards. This version isn’t as rich but it’s quick, delicious, savoury, umami, and light but satisfying.

You can go almost any way you feel with toppings, serve some greens on the side or drop in some spinach or rainbow chard, use the shiitake from the dashi. The crispy chickpeas are a favourite for a crunchy topping and something I often have ready to go anyway, they make a great nutrient-rich (and very tasty!) snack.

SOY MILK RAMEN

Ingredients

1.5L dashi (see Notes for how to make it)
5 tbsp toban djan
3 tbsp white miso
100ml (or 120g) soy milk (I like Bonsoy or Plenish)
2 tbsp rapeseed oil
10 garlic cloves, minced

300g medium - firm tofu
2 tbsp rapeseed oil
2 spring onions (or leek tops, if you have them)
Dulse from your dashi, finely sliced

350g ramen noodles

Optional Toppings

Roasted peanuts
Spring onion
Crispy shallots
Crispy chickpeas

Warm the dashi over medium heat and whisk in the toban djan and miso until fully dissolved, then stir in the soy milk and keep it just below a simmer.

Cook the ramen noodles according to the packet instructions, drain, rinse and coat them with a tablespoon of oil.

Heat 4 tablespoons of oil in a frying pan large enough to fit the tofu, over low-medium heat, add the garlic and shallow-fry until golden and fragrant, then transfer the garlic to the broth

Using the same pan, increase the heat to medium, add in 2 more tablespoons of oil, add the spring onions and dulse, cooking for 2 minutes

Crumble the tofu I like to squash it with the back of my knife so it stays chunky, add it to the pan and cook for a few minutes until lightly golden

Assemble your ramen with noodles of choice, ladle over the broth, and top with tofu scramble, and other toppings you like.

Notes:

To make dashi add 2 pieces of kombu and 4 dried shiitake mushrooms to 1.5 litres of water, cover and refrigerate for 8–12 hours, then strain into your pan

I prefer a fresher tofu - brands like DragonFly.

Toban djan is a fermented bean paste you can find in Asian supermarkets, online and in bigger supermarkets now.