Ramen with Braised Baby Bok Choy
We haven't made sushi in quite a while, so it was a real treat tonight!
We made two types of rolls: carrot, scallion and avocado, as well as deep-fried tempeh and avocado.
The tempeh was cut into 4 long strips and placed in a saute pan filled with water and 1 tbs. of tamari until it reached halfway up the side of the tempeh. It was brought to a boil, reduced to a simmer and a lid placed loosely on top until the water evaporated.
Then the tempeh was removed (carefully) from the saute pan and deep-fried in canola oil -- 375°F for 2-3 minutes. From there it was added to the base of the roll with the avocado and other veggies.
The ramen used our shiitake mushroom stock, enhanced with kombu, yellow miso, garlic, ginger and black pepper. Rounding out the bowl was black tea smoked tofu, shiitake mushrooms, leeks, carrots and udon noodles, all topped with scallions and the braised baby bok choy.
The bok choy was cut in half, seared on both sides, then we added a splash of tamari and water, turned the heat to low and put a lid on to cover for 5-7 minutes. Finished with toasted sesame seeds.