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    January 15, 2017

    homemade ramen noodles in a lapsang souchong broth with crispy tofu

    recipe

    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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    15 Comments

    1. Morena says

      January 16, 2017 at 6:11 am

      Mouth watering! Beautiful photo’s. I can see myself inviting family /friends to share this delicious food.

      I love the way you cook and bake! Compliments Aimee.

      • twiggstiudios says

        January 19, 2017 at 12:12 pm

        thankyou xx

    2. Allyson (Considering The Radish) says

      January 17, 2017 at 3:32 pm

      A lapsang souchong broth is pretty brilliant. I must confess that I rarely feel up to making ramen at home, but you’ve inspired me. I can’t wait to give this a try.

      • Aimee @ twiggstudios says

        January 18, 2017 at 9:09 am

        Thankyou x

    3. Soe @ limeandcilantro says

      January 18, 2017 at 7:26 am

      I really want to try making the broth. Will let you know how it turns out.

    4. Christine | Vermilion Roots says

      January 19, 2017 at 2:59 pm

      Those noodles look great, the tea soup sounds wonderful, and the tofu is just irresistible! I want a bowl now!

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