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  • The Australian Women’s Weekly Food

    Noodle KNOW-HOW

    Oct 06, 2019 5 minutes

    SPICY NOT-KOTSU RAMEN

    PREP + COOK TIME 55 MINUTES (+ STANDING) SERVES 4

    ¼ cup (60ml) extra virgin olive oil
    2 teaspoons finely grated ginger
    6 cloves garlic, crushed
    4 green onions, sliced thinly, green tips shredded
    2 tablespoons spicy black beans in chilli oil
    2 tablespoons white miso (see notes)
    ⅓ cup (80ml) mirin
    ⅓ cup (80ml) soy sauce
    2 cups (500ml) soy milk
    2 corn cobs (500g)
    4 baby pak choy (240g), halved
    270g Hakubaku ramen noodles
    200g silken tofu, cubed
    2 tablespoons sesame seeds, toasted, crushed (see notes)

    DASHI

    25g dried shiitake mushrooms
    40g dried kombu

    1 Make dashi.

    Heat olive oil in a large saucepan over medium heat; cook ginger, garlic and green onion for 4 minutes or until softened. Add black beans and miso; cook, stirring, for 1 minute. Add mirin

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