Itsu Ramen Broth recipe | HotCooking

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)