serves
4
prep
20 minutes
cook
25 minutes
difficulty
Easy
serves
4
people
preparation
20
minutes
cooking
25
minutes
difficulty
Easy
level
Ingredients
Broth
- 40 g dried shiitake mushrooms
- 2 L vegetable or mushroom stock
- 1 piece kombu
- ½ onion, cut into quarters
Garlic oil
- 4 cloves garlic, diced
- 75 ml vegetable oil
- 25 ml sesame oil
Topping
- 1 head bok choy, halved lengthwise
- 2 packets ramen instant noodles
- 100 g smoked tofu, cut into cubes
- 2 spring onions, finely sliced
- 20 ml peanut oil
- Handful beansprouts
- Salt and pepper
Sauce at the bottom
- 1 tbsp toasted sesame oil
- Pinch salt
- 30 ml soy sauce
- 2 tbsp chilli oil
- 2 tbsp tahini
Instructions
- Place dried mushrooms in the vegetable stock with onion and kombu.
- Bring to the boil then turn to a simmer and cook for 15-20 minutes or until the mushrooms are soft. Remove the kombu.
- To prepare the garlic oil, fry diced garlic in both oils over a medium heat until the garlic begins to lightly colour. Turn off the heat and allow to cool.
- Fry the bok choy in a little oil in a pan for a few minutes or until golden, charred and tender.
- In a separate pan bring some water to the boil and place in the ramen noodles and cook for 2 to 3 minutes.
- At the bottom of your ramen bowl, place all the sauce ingredients and whisk together until combined.
- Pour in the broth, add noodles, top with other toppings and finish with a spoonful of crispy garlic oil.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
