THE SILK-UMBILICAL BROTH

(Our Play on Simplified Miso Ramen)

THE SILK-UMBILICAL BROTH

Ingredients: 800ml Chicken or Veg stock, 2 tbsp Soy sauce, 3 tbsp Miso paste, 1 tbsp Tahini or Peanut butter, 200g Ramen noodles (boiled separately), 2 cloves Garlic (minced), 10g Fresh ginger (grated)...

Ingredients

  • 800ml Chicken or Veg stock
  • 2 tbsp Soy sauce
  • 3 tbsp Miso paste
  • 1 tbsp Tahini or Peanut butter
  • 200g Ramen noodles (boiled separately)
  • 2 cloves Garlic (minced)
  • 10g Fresh ginger (grated)

Cooking Method

  1. The Architect Sauté garlic and ginger in 1 tbsp sesame oil until golden and fragrant.
  2. The Swell Pour in the stock and soy sauce; bring to a rolling boil.
  3. The Bloom Whisk miso and tahini with a 50ml splash of the hot broth until smooth; pour back into the pot.
  4. The Assembly Divide noodles into bowls; pour the boiling silk broth over them.
  5. The Finish Garnish with a soft-boiled egg, spring onions, and a drizzle of chili oil.

Cuisine: Asian

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