Shallot Tantanmen Ramen

Ingredients:

INGREDIENTS

Serves: 6
Preparation time:
10 minutes
Cooking time:
1 hour 25 minutes (plus 30 minutes resting time)

Ingredients
• 2 tbsp vegetable oil
• 8 round shallots, peeled and halved
• 2 garlic cloves, peeled and sliced
• 2 tsp ground cinnamon
• 2 tsp ground cumin
• 2 tsp ground coriander
• 1 tsp turmeric
• ½ tsp fennel seeds
• 4 chicken legs
• 500ml chicken stock
• 1 tbsp clear honey
• 50g pistachios, chopped
• 1 lemon, zested and juiced
• 85g dried apricots
• Small bunch of parsley, chopped
• 270g pack of filo pastry
• 75g butter, melted
• Icing sugar and cinnamon for dusting
• Quick pickled shallots
• Chilli oil
• Crispy shallots


Featured in:
February 2024

Ideal for lunch or a tasty snack, these delicious colourful recipes are full of flavour.

Creamy sesame shallot broth, bouncy noodles and a topping of crispy tofu and shallots come together to make the ultimate bowl of comfort food.

METHOD:
• Crumble the tofu by hand until it resembles minced meat. Heat a frying pan over a medium heat. Add the sesame oil. Once hot, add the garlic and ginger and fry for 2-3 minutes. Add in the crumbled tofu. Season with soy sauce and sriracha. Mix well and cook over a medium-high heat for a further 5 minutes.
• Heat a large pot of water and bring to a simmer. Add in the ramen noodles and cook for 1-2 minutes, until very al dente, as they will continue to cook in the hot soup. Remove the noodles from the water with tongs and run under some cold water. Drain well and set aside.
• In the same pot, add the bok choy and cook over a medium-high heat for 2-3 minutes until bright green and tender. Drain and rinse in cold water.
• Wipe out the pan and return to a medium-high heat. Add in half of the chilli oil and once hot add in the shallots, garlic and Sichuan peppercorns. Sauté over medium-high heat for 3-4 minutes until the shallots are cooked through.
• Lower the heat to medium. Add in the tahini, peanut butter, soy sauce and sriracha. Mix until they’re well combined. While stirring, add in the soy milk and vegetable stock. Whisk over a medium heat until the paste and peanut butter are fully incorporated.
• Season with salt, to taste, and add in the remaining chilli oil and mix well. Taste the soup and feel free to adjust the seasonings based on desired taste.
• Prepare two large, deep bowls. Add in one portion of cooked noodles to each bowl and pour over half of the soup. Top with half of the minced tofu, the blanched bok choy and soft-boiled egg. Finish with the crispy shallots and another drizzle of chilli oil.



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