Cheats Ramen Broth
Can you believe we are still riding the trend of blending tofu?! I know.
For this specific recipe, I fancied myself a pescatarian dinner as a metaphorical foot down on my over consumption of butter during and post MC. But I do highly recommend riffing off this broth recipe with various proteins, vegetables and of course, noodles.
This is much more of a ‘tips and tricks’ than a ‘follow to a T’ recipe.
Ingredients
1 cup chicken broth
1 bunch tong ho
100g enoki mushroom
50g clam flesh
300g silken tofu (150g for soup base, 150g for topping)
1 tbsp tahini
1 tbsp sesame oil
1 tsp Soy Sauce
1/2 tsp MSG
1 tsp Korean soybean paste (substitute white miso if needed)
1 clove garlic
1/2 thumb ginger peeled
1 tbsp chilli crisp
Method
In a medium saucepan, combine chicken broth, tong ho and enoki mushrooms and let come to a gentle simmer. Once simmering, add clam meat and let cook through, around two minutes. Remove off heat.
In a blender combine 150g silken tofu, tahini, sesame oil, soy sauce, soybean paste, MSG, garlic and ginger and blend until smooth.
Pour the tofu mixture into the saucepan and mix to homogenise. Return to low heat to reheat, roughly one minute, but avoid letting the broth boil as the tofu may split.
Slice the remaining silken tofu into 1cm slabs. Ladle broth and contents into a bowl, top with silken tofu and chilli crisp to enjoy.
