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homemade ramen noodles in a lapsang souchong broth with crispy tofu

I have wanted to try my hand at making ramen noodles from scratch for a while now, so when I was invited to take part in the #noodleholicsparty hosted by lime and cilantro I knew it was the perfect opportunity. the reason for the noodle party being in January is because in some Asian cultures noodles represent longevity and are often eaten at new year or on birthdays. I decided to make my dish vegetarian and used lapsang souchong tea to add a smokiness that maybe using pork would. I also made a spicy hoisin sauce to marinade the tofu then dipped it in some breadcrumbs that where mixed with sesame seeds and Chinese five spice and fried it in some sesame oil. I cant wait to see what the other bloggers taking part in this virtual party are going to share. I have added the links to their blogs at the bottom of this post.

noodle recipe

 

  • 2 cups all purpose flour (300 grams)
  • 1/2 cup warm water
  • 1 tsp Koon Chun Potassium Carbonate & Sodium Bi-Carbonate (kansui) or instead I used lye water and diluted 5 drops in 1 litre of water as I could not get kansui you can make an alternative with baking powder if you want see instructions here

mix the liquid and flour together until you get a manageable dough, let rest for 1 hour.

flour your work top and cut off 1/4 or the dough and roll out with a pasta machine until thin then use the thinnest cutter attachment and cut into thin noodles, dust with flour so they don’t stick together and set aside. to cook boil some water in a pan and cook for 3 minutes.

broth

 

  • selection of fresh mushrooms like shiitake, oyster, king oyster (approx. 1 and 1/2 cup ssliced)
  • 2 tablespoons coarsely grated fresh ginger root
  • 3 scallions thinly sliced
  • 2 lapsang souchong tea bags
  • 6 cups boiling water
  • 1 vegetable stock cube
  • 1/3 cup sweet white or yellow miso
  • 2 tablespoons tamari or soy sauce (optional, depending on saltiness of miso)

 

make the broth add the stock cube, water and tea bags in a big pan, then add the scallions, mushrooms, and ginger and bring to the boil, mix in the miso and soy sauce. to make the tofu cut it into squares, make the glaze with the hoisin, soy sauce, sesame oil, honey and hot sauce and dip the tofu in. then mix the bread crumbs, corn flour, sesame seeds, chilli flakes, ground pepper and dip the tofu in so it Is coated then fry in a pan with sesame oil until crispy.

tofu

  • firm tofu
  • 1 tbsp. hoisin sauce
  • 2 tsp soy sauce
  • 1 tbsp. hot sauce
  • 1 tsp honey
  • 1 tsp sesame oil
  • 1 tsp Chinese 5 spice
  • 1 tsps. chilli flakes
  • 1 tsp  pepper
  • 3/4 cup bread crumbs
  • 4 tbsp. mixed sesame seeds
  • 2 tbsp. corn flour

add the tofu and some boiled quails eggs and cilantro to garnish

 

beyondsweetandsavory vietnamese chicken noodle soup
box of spice Vegetarian manchurian with stir fry noodles
cloudy kitchen Beef ragu with pappardelle
pique cooking Indonesian boiled noodles (mie rebus)
vermilion roots  Malaysian Laksa with Pumpkin
ashcuoco  Chestnut Tortellini & Fettuccine in Sage Cream Sauce
husbands that cook  Vegetarian Tteokbokki
up close and tasty  Shrimp Scampi with Tagliatelle
northwild kitchen Juniper Berry & Barley Noodles with Creamy Chantarelles
the korean vegan   Vegan Jjajangmyeon
lindsays feast Duck Noodle Soup
Lyndsey eden Avocado pesto cream sauce with homemade fettuccine noodles
Pass me the diumsum vegetable chow mein or Malaysian Laksa
omnivores cookbook  Shanghai Scallion Oil Noodle (Cong You Ban Mian)
harvest and honey  Oak-Smoked Pasta Cacio e Pepe

lime and cilantro Noodle in Burmese coconut and chicpea broth (Ohn- no-khao-swe)
what to cook today Aceh noodles (Mie Aceh)
noghlemey  Persian Noodle (Reshteh)

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