Miso ramen with marinated tofu

STEP BY STEP

Let's make something delicious.

1. 01

   Cut the tofu into small cubes and place in a freezer bag with the lightly crushed garlic clove, 3 tbsp soy sauce, 1 tsp sriracha sauce, the sesame oil, 1 tsp sugar and 1 pinch of pepper. Mix well. Press the air out of the bag, seal and refrigerate for 4–6 hours.

2. 02

   Wash and trim the radishes, then slice very thinly. Mix with the sushi vinegar in a bowl and leave to marinate for about 1 hour.

3. 03

   For the miso tare, peel and finely grate the ginger. Mix thoroughly in a bowl with the miso paste, mirin, ½ tsp salt, 2 tbsp soy sauce and 2 tbsp sake.

4. 04

   Wash the asparagus, peel the lower third and cut off the woody ends. Cut diagonally into thin slices. Cook the asparagus and edamame in salted water for 1–2 minutes, drain, rinse under cold water and leave to drain.

5. 05

   Cut the nori sheet into fine strips. Cook the noodles according to the packet instructions.

6. 06

   Bring the vegetable stock to the boil. Divide the miso tare between 4 bowls and pour over the hot stock. Add the noodles, edamame and asparagus to the bowls. Arrange the drained radishes on top. Sprinkle with the crispy fried onions and nori, then serve.