Vegan Ramen
This chile pepper gets its name from its origin. In Spanish, serrano is an adjective meaning “from the mountains” which is where it originated-in the mountains of Hildalgo, Mexico. The serrano is normally about twice as hot as Jalapeno (about 10,000 to 15,000 Scoville units). It is the second most popular chile pepper in Mexico. This chile is used mostly for salsas but can also be used in soups, sauces, chili or stews. Try these as a hotter substitute for Jalapeno.
Serves: 2
Ingredients
1 l oriental broth (recipe below)
200 g/ 7 oz ramen noodles
200 g/ 7 oz firm tofu, pressed
1 tbsp soy sauce
1 tbsp runny honey
1/2 tsp chili flakes
one carrot
100 g/ 3.5 oz fresh shiitake mushrooms (or dried and soaked)
one green chile pepper
a few branches of fresh mint
Method
Cut the tofu into thick slices.
Whisk soy sauce with honey and chile flakes.
Cover each tofu slice in the marinade and set aside for at least 30 minutes.
Pan-fry tofu slices, about 1 minute per side.
Peel and julienne the carrot.
Slice green chile.
Prepare the noodles according to the instructions on the packet.
Cut larger mushrooms into smaller pieces.
Pan-fry for a few minutes.
Divide noodles between two bowls.
Top with hot broth.
Add fried tofu and shiitakes, carrot, chile and mint.
RECIPE: ORIENTAL BROTH
Ingredients
3-4 carrots, peeled
2-3 parsnips, peeled
1/2 celery root, peeled
one leek, sliced
2 l water
5-6 slices of peeled ginger
one green chile pepper
a few branches of fresh coriander
3 tbsp soy sauce
3 tbsp miso paste
Method
Place all the vegetables, ginger, chile and coriander in a large pot
Top with cold water and bring to boil.
Reduce heat to low and simmer for 1 1/2 – 2 hours.
Strain the broth through a colander.
Season with soy sauce, fish sauce and miso paste.
From dine-dash.com