68. Miso Butter Ramen

Good

% Daily Values based on a 2,000 calorie diet

Step 1

In a pot, heat the dashi, mirin and miso but don’t let it boil. Add the ginger, garlic, white pepper, green beans and ginger, and allow this to cook gently for about 30 minutes, until carrot and beans are just cooked. Taste for seasoning and add salt if needed

Step 2

Meanwhile, heat the tofu in a frying pan until gettin some nice colour on the tofu. Add the sugar, and just before it chars in the hot pan, add the soy sauce. Stir to combine, and you should have caramelised, glossy fried tofu. Set aside.

Step 3

Heat the frozen corn kernels in the butter, with a pinch of salt to season. Allow the moisture to cook out, and then it’s ready. Set aside.

Step 4

Cook the ramen noodles in boiling water for the amount of time indicated on the packet. You may find it easier to cook each person’s amount individually, so you can scoop out the noodles into each person’s bowl.

Step 5

To serve, wedge two squares of nori under the noodles so they poke out the side of the bowl. Then scoop out some beans and carrots from the broth, before ladling both into the bowls. Then add tofu and corn in two little clumps. Top with a square of butter to serve and a scatter with drops of chilli oil.