Warm Miso Soup/Ramen

Ingredients

Red chillies 2
Garlic 6 to 8 large pods
Ginger 1 tbsp mashed into a chunky blob
Spring onions 2 stalks chopped
Bok choy
Silken tofu (how much ever you like, I go bonkers with this)
Dashi powder - 1 sachet
Shiro miso paste (strong) or White miso paste (light) (I use the Urban Platter one)
Salt

You can add any other veggies you like such as carrots, broccoli or mushrooms. Par blanch them and let them simmer in the broth so they absorb the flavour.

Buckwheat noodles

Method

1. Finely chop the garlic and divide it into two portions.

2. Peel the ginger and mash it into a thick paste.

3. Slice the red chillies into small rounds or simply slit them. I prefer slitting because it keeps the broth cleaner. You can skip the chillies if you like it mild.

4. In a deep pot, heat a tablespoon of sesame oil.

5. Sautée half the garlic, the ginger and the chillies until fragrant.

6. In another pot, mix two cups of water with the dashi powder.

7. Add the bok choy and any extra veggies. Sautée lightly.

8. Pour the dashi water into this pot and let it simmer for two to three minutes.

9. Add the silken tofu. Season with salt carefully. Remember that dashi and miso already bring a lot of umami.

10. Add the miso paste by pressing it through a small sieve into the broth so it dissolves without clumps.
    You can also mix the paste with a little hot water first and pour it in gently.

11. Once the miso is mixed in, turn off the stove. Do not boil the soup after adding miso.

12. In a shallow pan, heat a little olive oil and fry the remaining garlic until golden. Strain it and keep the garlic infused oil for later.

13. Serve the soup in bowls. Top with fried garlic and chopped spring onions.
    For extra umami, you can add a tiny splash of soy sauce.

Pro Tip - For Ramen:

Blanch some buckwheat (soba) noodles or any noodles of your choice. I personally like buckwheat because it adds a nutty flavour.

Do ensure not to overcook them, they tend to break easily. I would cook until 90% and turn off the stove. Alternatively you can cook them and run it under cold water to prevent overcooking.

Add a dash of sesame oil on the cooked noodles to prevent them from sticking.

Add the noodles into the broth and serve with garnishings.

Fried garlic, fried onions, soy sauce and a sprinkle of toasted sesame seed is my favourite.