Ingredients
Scale
Servings: 1
Ramen and Toppings
- 1 Roasted “Pork” Tonkotsu immi packet
- 1 ½ -inch slice of firm tofu
- 1 tbsp char siu sauce
- ¼ yellow onion, thinly sliced
- 1 tbsp unsalted butter
- Green onions, thinly sliced
Pickled Apples
- 1/2 gala apple, thinly sliced
- 1/4 cup apple cider vinegar
- 1/4 cup apple cider
- 1 tablespoon fish sauce
Apple Shoyu Tare
- ⅓ cup soy sauce
- 1 tablespoon apple cider vinegar
- 1 teaspoon mirin
- 1 teaspoon granulated sugar
Instructions
- Make the pickled apples. In a mixing bowl, add apple cider vinegar, apple cider and fish sauce. Stir to combine. Add in sliced apples and set aside.
- Caramelize onions. In a frying pan, melt butter over medium heat. Add onions and season with salt, stir and cover, letting onions soften, undisturbed, for about 2-3 mins. Remove lid and let onions caramelize, stirring occasionally until golden brown, about 10 mins. Adjust heat if onions are browning too quickly. Set aside.
- Cook the tofu. Brush a thin layer of char siu sauce on one side of the tofu. Heat 1 tbsp neutral oil in the same frying pan over medium high heat. Add tofu with sauce-side face down and cook undisturbed for 3 mins, or until golden brown. Brush the other side of the tofu with sauce and flip to cook for another 3 mins. Set aside.
- Make the apple shoyu tare. In a small bowl, add soy sauce, apple cider vinegar, mirin and sugar. Stir to combine and set aside.
- Cook the noodles. Bring a pot of water to a boil and cook ramen noodles for 4 minutes. Then, rinse noodles in cold water to stop cooking, drain and set aside.
- Make the broth. In the same pot, bring 2 cups of water to a boil. Add the ramen spice packet and stir to combine. Add 1-2 tbsp of the apple shoyu tare, depending on your taste preference.
- Add ramen noodles to a bowl and top with tofu, pickled apples and caramelized onions. Pour in broth and garnish with green onions. Enjoy!