curcuma (turmeric) & kale miso ramen
The good thing about ramen is that you can make it exactly to your liking. This recipe, therefore, is a suggestion, not an instruction. Feel free to diverge and experiment endlessly until you have found your perfect recipe. Make it a journey and try different sorts of stock and ingredients.
This recipe is from Rude Health.
This is what you need (for 4 people)
- 4 large tbsp white miso
- 1 litre Rude Health Ultimate Almond Drink
- 200 gram firm tofu, drained and chopped into blocks
- 150 gram kale - rinsed, chopped and without stems
- 250 gram rice noodles
- 1 tsp curcuma powder
- Soya sauce
- Coconut oil or peanut oil (arachidoil) to cook in
How you make it
Mix the curcuma, miso and 1 tbsp of the Rude Health Almond Drink and make a golden paste. Place 1 tbsp in a bowl, add the tofu and a bit of soya sauce and mix until the tofu is covered. Leave for five minutes. Pour a tbsp of oil in a pan and wok the kale until crispy on the outside and soft in the middle. Add salt and pepper to taste and tip into a bowl. Return the pan to the heat and add some oil. Cook the tofu, without the curcuma paste until golden brown. Set the rest of the pasta aside.
Cook the noodles following the instructions on the pack, drain and divide into four bowls. Prepare the stock whilst the noodles are cooking. Cook the Rude Health Almond milk in a pan and bring to boil. Remove from the heat and stir in the curcuma paste.
Pour the stock over the noodles and place the kale and tofu on top. Make it a bit more interesting by adding maybe a chopped spring onion, fresh or dried chilli, coriander, lime or anything to your taste. Slurp like you've never slurped before! You're at home anyway ;)