Tonkotsu Miso Ramen

Ingredients

• 2 1/2 C Tonkotsu Base
• 2 Tbs white miso
• 1 Tbs tahini
• 2 tsp sesame seed oil
• 2 cloves garlic grated or pressed
• 1/2 C water
• 2 Tbs pork fat minced (it’s easier to mince when it’s cold)
• 1 Tbs ground sesame seeds
• 1/2 batch homemade ramen noodles
• toppings: scallions, chashu, garlic chives, cabbage, sweet corn, wood ear, soy sauce egg and/or menma
• 2 large dry scallops

Directions

In a medium saucepan, heat the Tonkotsu Base. Combine the miso, tahini, sesame oil, and garlic in small bowl, then whisk in the water. Pour this mixture into the hot Tonkotsu Base and whisk together. When it is smooth and creamy and there are no chunks left, add the minced pork fat and whisk it in. Taste for salt and add salt to taste. If the broth is too concentrated for your tastes, you can thin it out with water.

Split the cooked noodles between two bowls. Add the ground sesame seeds to the tonkotsu soup and whisk one last time before pouring over the noodles. Top with desired toppings and grate some dried scallop over each bowl.

Serve immediately.

Tahini Miso Sauce

Ingredients

• 1/4 cup water, more to taste
• 1 tablespoon mellow (light) miso
• 1/3 cup tahini
• 1 clove garlic, finely chopped
• 1 teaspoon orange zest
• 1 teaspoon lemon juice
• 1 tablespoon finely chopped parsley

Method

In a medium bowl, whisk together all ingredients. For a thinner sauce, add more water.

Nutrition

Per serving (about 2 Tablespoons/40g-wt.): 120 calories (90 from fat), 10g total fat, 1.5g saturated fat, 0mg cholesterol, 190mg sodium, 5g total carbohydrate (1g dietary fiber, 1g sugar), 4g protein

Ref: http://www.wholefoodsmarket.com

Japanese Country-Style Miso and Tofu

Ingredients

• 2 tablespoons sesame seeds
• 1/2 cup dried Asian-style whole sardines
• 2 1/2 tablespoons red miso paste
• 1/2 cup boiling water
• 1 (16 ounce) package silken tofu, cubed
• 4 green onions, thinly sliced
• crushed red pepper flakes (optional)

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Directions

1. In a dry heavy skillet over medium heat, stir the sesame seeds and dried sardines until they give off their fragrance but don’t burn, about 2 minutes. Place the sesame seeds and dried sardines in the work bowl of a small food processor, and pulse until ground to a fine powder.
2. Place the dried sardine mixture in a large bowl, and stir in the miso to make a very thick paste. Add boiling water and mix to a smooth, creamy consistency, and gently stir in the cubed tofu, green onions, and red pepper flakes.