11 recipe vegetable ramen broth
2 tbsp chashu marinade
2 tsp Japanese soy sauce
1 tsp fine salt , or to taste ramen noodles
1 recipe tofu chashu
200g silken tofu,cut into cubes
1 recipe chilli oil
8 shiitake mushrooms, reserved from making the vegetable ramen broth
198g tin of sweet corn , drained 2 nori seaweed sheets
Ito togarashi chilli threads to garnish (optional)
Start to heat the vegetables broth in a saucepan.Add the chashu marinade and soy sauce.Then taste your stock - how much extra seasoning you need will depend on the saltiness of your miso paste. Add salt as required.
In a separate pan, cook your ramen noodles.
ladle 350 ml of stock into each bowl . Add the cooked noodles, and top with tofu chashu, silken tofu , 1 tbsp seasme and black garlic paste,1tsp chilli oil, sliced cooked shiitake mushrooms, sweet corn, torn nori seaweed sheets , and ito togarashi chilli threads ( if using).