For the tare
- 150 ml Sainsbury’s reduced-salt soy sauce
- 75 ml mirin
- 3 tbsp brown sugar
- 2 garlic cloves, crushed
- 2 tbsp rice wine
- 2 chillies, sliced
- 5 black peppercorns
For the broth
- 1 tbsp vegetable oil
- 240 g fresh Shiitake mushrooms
- 1 onion, halved
- 6 salad onions, roughly chopped
- 2 heads garlic, sliced in half
- 3 cm ginger, grated
- 20 g dried porcini mushrooms
- 20 g dried wild mushrooms
- 3 sheets kombu
For the topping
- 170 g firm tofu, cut into 4 thick slices
- 3 spring onions, thinly sliced
- 1 red chilli, thinly sliced
- 1 tbsp sesame seeds, toasted
- Sriracha, to serve
For the noodles
- 250 g Yutaka Soba Noodles
Combine the tare ingredients in a small saucepan. Bring to a boil and then lower the heat, simmering steadily for 5 minutes. Strain and set aside until needed.
Heat 1 tbsp oil in a large pan over a medium heat and add the mushrooms. Cook for 5-6 minutes until browned. Remove from the pan, set aside and cover until needed. Add the onion, salad onions, garlic and ginger to the pan and cook for 1-2 minutes until fragrant and just starting to brown. Add the dried mushrooms, 3 sheets of kombu, and 1 litre of water. Bring to the boil and then lower the heat. Cover and simmer for 25 minutes.
Marinade the tofu in 1.5 tbsp of the tare for 20 minutes. Heat a griddle pan over a medium heat and then add the tofu, grilling for a min on each side until you have nice dark griddle marks. Cover and keep warm. Drain the broth, discarding the vegetables except for the garlic. Squeeze the garlic cloves out into a mini blender and add a ladle of the broth. Blitz until completely smooth and then add back to the pot along with the broth. Stir together and keep warm over a low heat.
Cook the noodles according to packet instructions. Ladle the remaining tare into four bowls, followed by the broth. Add the noodles and then arrange on top the browned mushrooms, grilled tofu, sliced spring onions and chilli. Scatter over the toasted sesame seeds and finish with a splash of sriracha.
Tip: Kombu isn’t a necessity, but it adds a rich, deep flavour that stands ramen apart from your average bowl of broth. Find it online or at the Japan Centre website.