Ingredients
1 Brown onion
4 cloves Garlic
1/4 cup Tamari
1/4 cup Red miso paste
2 Vegetable stock cubes
2 bunches Baby pak choy
1/2 Carrot
1 Lemon
1 packet Obento ramen noodles
300 grams Silken tofu
2 Birds eye chilli
2 stalk Spring onion
1 splash Sesame oil
1 splash Olive oil
1/8 cup Chilli oil
2 tablespoons Chilli flakes
450 milliliters Water
1/2 handful Salt
1/2 cup Kim chi
Preparation
Dice onion and roughly chop garlic, and cook over medium heat with olive oil until soft.
Add tamari and miso paste to onion and garlic. Incorporate ingredients.
Add water and stock cubes. Bring to a boil for 1 or 2 minutes before reducing to a simmer. Taste for miso and tamari and add as necessary.
Heat sesame oil in a pan over medium-low head at add pak choy leaves. Sprinkle with salt and let sit for 5 minutes before flipping and cooking for a further 5 minutes..
Soak noodles in water to soften.
Cut tofu into cubes and optionally pan fry in sesame oil.Turn up heat on broth and add pak choy and noodles.
Cut carrot into slices and add to broth along with noodles. Let sit with lid on.
Cut chillis and remove seeds. Add to broth.
Serve in bowls and garnish with spring onion, chilli flakes, and 1/4 squeezed lemon.
