Miso Ramen with Sesame Tofu (Or Chicken)

homegrown-kitchen.co.nz

Anya pilkington

Sesame Tofu (or Chicken)

300 g firm tofu, cut into 2cm cubes (or use boneless chicken thigh or breast)

1 tbsp soy sauce or tamari

1 tsp maple syrup

1 tsp toasted sesame oil

1 tbsp sesame seeds

Ramen Soup

2 litres (8 cups) vegetable stock or water

4 cm knob of fresh ginger, thinly sliced

3 whole garlic cloves, squashed and peeled

1 tbsp soy sauce or tamari

1 tsp brown sugar

2 spring onions, roughly chopped

1 broccoli head (about 300g), cut into florets

200 g ramen noodles (or rice noodles for gluten-free)

about 4 tbsp good-quality miso paste

2 tsp rice vinegar

4 medium-boiled eggs, peeled and halved

toasted sesame oil and sesame seeds for serving

Directions at homegrown-kitchen.co.nz

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