Itsu Ramen Broth recipe
Itsu's brilliant broth is a great base for all kinds of ramen dishes.
Recipe Saint is a recipe index: we list the ingredients so you can search, save and plan. The full method, times and servings are on the publisher's page at hotcooking.co.uk.
Cooking tools:
- Oven
- Roasting pan
- Parchment paper
- Pastry brush
- Fine-mesh sieve
- Mixing bowl
- Saucepan
- Ladle
- Chef's knife
- Cutting board
- Colander
- Mason jar
- Spoon
- Measuring spoon
- Measuring cup
- Tongs
- Slotted spoon
- Grater
- Pot
- Paring knife
- Serving bowl
- Kitchen towel
Ingredients
- 2 tbsp vegetable oil (divided)
- 2 tbsp cornflour (divided)
- black pepper
- 250g firm tofu (I use Tofoo or Dragonfly smoked)
- 2 tsp sesame tare (optional)
- 150g wok-ready noodles (I use Amoy medium)
- 500ml itsu ramen brilliant broth
- 250g pak choi
- 4 leaves of gem lettuce (or 2 iceberg leaves, optional)
- handful of button mushrooms, halved
- 2 eggs
- 1 tsp soy sauce (any kind, I use dark)
- 1 tsp sesame seeds (optional)
- drizzle of chilli oil (optional)
- 15ml soy sauce
- 10g sugar (I use less, around 5g)
- 5g chilli oil
- 25g tahini
- ¼ tsp garlic, grated (optional)
- ¼ tsp fresh ginger, grated (optional)
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