creeeeamy, hearty with oodles of noodles
Happy 3 day weekend! Excited to chill out, get my haircut, and indulge in a big bowl of these NOODLES!
So, thought it was important to share where this soup idea came about. My best friend Kim and I have our *spot* that we go to for dinner after our occasional Friday night Yoga class. It's been a while since we've went, and its turned into one of my all time favorite restaurants in NYC (if you're in the area, check out Cocoron noodles on Kenmare street!). Anyhow, they have this soup called "Mera Mera" AND the vegan version is a rich, thick, tofu miso broth-- super spicy, with tons of nooooodles. It's actually heaven in a bowl. <3
Since it's a whopping 20 bucks a bowl (you know- with like tax and tip), I knew I had to attempt to make my own version at home. Something I could make for dinner, without coming up with an occasion to treat myself, and overall just to know what is actually involved in this soup that Cocoron is famous for. I love a good challenge, and I love it more when I create something that really hits the spot!
AND GUESS WHAT?! I feel like I came pretty darn close! It's SO creamy, just the right amount of spicy, and that same miso sesame flavor I've been craving since the last time I went for noodles. So glad I can now share with all of you :)
Hope you enjoy + happy weekend! xx Sam
I N G R E D I E N T S:
5 oz of ramen/Chinese noodles
5 oz of mushrooms, diced well (approx. 2 cups)
1 block of extra firm tofu
2 stalks of green onions, diced
1 inch knob of ginger, freshly grated
4-5 cloves of garlic, freshly grated
1/4 cup of white miso paste
3 Tbs of tahini, divided
1 Tbs of each chili oil + sesame oil
2 Tbs of each soy sauce + sriracha
PREP: Get allllll your ingredients ready to go and measured out. We’re going to have to squeeze all the liquid out while crumbling the tofu, so you’ll need a nut milk bag for this (or cheesecloth). Divide the tofu into 2-3 big chunks, and place one piece at a time in the bag— squeeze out as much liquid as possible, and add the dry, super fine crumbly tofu in a clean bowl. Set aside. Bring separate pot of water to a boil so you can cook the noodles when the soup is just about done cooking.
COOK: In a large pot over medium heat, add the sesame oil and chili oil. Once hot, toss in the crumbled tofu with a tiny pinch of salt. Cook while tossing often for about 8-10 minutes, until it begins to brown and dries out. Make sure to scrape the bottom (with a wooden spatula) as you go to prevent any stuck on bits— these will come up once you add water. Then, add in the mushrooms, garlic, ginger, green onions, and additional pinch of salt. Cook for another 5 minutes, while mushrooms release liquid, and onions are softened. Toss in 1 Tbs of sriracha and 1 Tbs of soy sauce at the end- cook for just another minute to thoroughly combine.
RAMEN!:Now, add 4 cups of water to the pot, cover and increase heat to high. Once boiling, reduce to medium low and scoop about a cup out into a bowl, along with the miso paste + 2 Tbs of tahini. Whisk well to dissolve and pour back into the pot - stir to combine. Once it comes back to a boil over medium low, cover + let it cook for 10 minutes. Fiiiinally when complete, add in the remaining 1 Tbs of Sriracha and 1 Tbs of tahini (taste before adding the last tablespoon of soy sauce!). Kill the heat, and serve with the freshly cooked noodles, additional oil + green onions. YUUUUMtown.