Woman’s Day Australia – August 26, 2019

Recipes from The

Australian Women’s

Weekly #VeganLife

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SPICY NOT-KOTSU

RAMEN

SERVES 4 PREP+ COOK
55 MINS + STANDING

✦ ¼ cup oliveoil
✦ 2 tsp finelygratedginger
✦ 6 garlic cloves,crushed
✦ 4 green onions,slicedthinly,
green tips shredded
✦ 2 tbsp spicyblackbeans
in chilli oil
✦ 2 tbsp whitemiso
✦ 1 / 3 cup mirin
✦ 1 / 3 cup soy sauce
✦ 2 cups soy milk
✦ 2 corn cobs
✦ 4 baby pak choy, halved
✦ 270g dried ramen noodles
✦ 2 tbsp sesame seeds,
toasted, crushed

TIP

Traditionally

a pork-based dish,

this vegan tonkotsu

is still packed

VISHjAUNTQ`

✦ 200g silken tofu, cubed

DASHI

✦ 25g dried shiitake

mushrooms

✦ 40g dried kombu

1 DASHI Place ingredients in

a large saucepan with 1.5 litres

water, bring to the boil over low

heat. Remove from heat, stand

30 mins for flavours to infuse.

Strain liquid through a fine sieve

into a jug, slice shiitakes, reserving

in a small bowl, discard kombu.

2 Heat olive oil in a large

saucepan over medium heat,

cook ginger, garlic and green

onion 4 mins or until softened.

Add black beans and miso, cook,

stirring, 1 min. Add mirin and soy

sauce, bring to the boil.

3 Reduce heat to medium, add

dashi and soy milk, cook 5 mins

or until just below boiling point.

Strain through a fine sieve,

discard solids. Stir in reserved

sliced shiitake.

4 Meanwhile, bring a large

saucepan of water to the boil.

Cook corn 5 mins or until tender,

remove with tongs. Add pak choy

to water, cook 2 mins or until

tender, then remove with tongs.

Add noodles to same water, cook

5 mins or until tender. Drain. Cut

kernels from corn cobs.

5 Divide noodles and pak choy

among bowls. Pour over hot broth.

Top with corn kernels, shredded

green onion and tofu. Serve

sprinkled with sesame seeds.