Miso Broth. Roasted Carrots. Fermented Chili Oil. Pressed Tofu.
- 0.7 ounces dried kombu
- 6 cups water
- 10 dried shiitakes
- ½ cup chickpea miso
- 15 baby carrots, peeled
- ⅛ cup olive oil
- 1 teaspoon salt
- ½ teaspoon gochugaru
- 1 tablespoon fermented fresno chilies
- ½ cup grapeseed oil
- 1 pound firm organic tofu
- 3 ounces dry ramen noodles
- 2 cups miso broth
- 2–3 roasted baby carrots
- 3 ¾-inch cubes pressed tofu
- 1 tablespoon thinly sliced scallions, cut on a long bias
- 1 teaspoon fermented chili oil (garnish)
- 1 tablespoon seaweed (garnish)
- Edible flowers (garnish)
Place the kombu, water, and dried shiitakes in a large pot. Bring the water almost to a simmer and then turn it down to low. The water should be hot enough to produce steam, but not quite at a simmer. Cook for 40 minutes, then pull from the heat and move to a warm place, cover, and let the broth steep for an hour. Strain the broth and whisk in ó cup chickpea miso.
Preheat the oven to 400°F. Peel the carrots and slice in half, lengthwise. Toss the carrots in the olive oil, salt, and gochugaru, and roast in preheated oven for 30–35 minutes.
FERMENTED CHILI OIL
In a high-speed blender, blend fermented fresno chilies and grapeseed oil until smooth. Strain the oil through a chinois, without manually forcing it through.
Line a baking sheet with a cooling rack and lay the tofu on the cooling rack. Cover the tofu with plastic wrap and place a rimmed baking pan on top of it. Add some weight to the pan and press the tofu for a few hours. Don’t put enough weight on it to crush the tofu, just enough to help it drain. After the tofu is pressed, cut it into ¾-inch cubes.
Cook the noodles in well-salted, boiling water, drain, and place in a bowl. Top with the miso broth and then pile the carrots, tofu, and scallions on top of the noodles. Garnish the bowl with the fermented chilli oil, seaweed, and flowers.