I love ramen, and I love matcha, so I put them together with my favorite Chinese “mapo tofu”, and it turned out so delicious
Make matcha sesame tofu;
1 brew matcha with 1/2 cup of boiling water (1tsp full matcha powder), whisk well
2 in a small pan, heat 1cup of soy milk (do not boil)
3 add matcha to soy milk
4 turn off heat, add 1tsp of agar agar in a pan and stir well
5 in a bowl, place 3TBS of tahini
6 pour matcha mixture slowly to tahini bowl and mix well
7 pour into a container and put in a fridge for one hour
Make matcha ramen soup
1 brew matcha with 1cup of boiling water (2tsp full matcha powder), whisk well
2 in a medium pan, boil water, add mushroom powder, salt, pepper and Yuzu pepper
3 add soy milk and brewed matcha Make mapo tofu1 heat sesame oil in a large skillet, stir-fry chopped ginger, chopped fermented soy beans, Doubanjiang(spicy miso paste), vegan oyster sauce, and precooked TVP 2 add water, mushroom powder, cilantro stems, and tofu (cut into 1/2 square)3 cook until bringing to simmer.
4 add starch and adjust seasoning by adding salt, pepper, soy sauce and Sichuan peppercorns, gently mix well
Serving
1 cook noodle, drain it
2 pour soup, add mapo tofu and matcha sesame tofu
3 sprinkle chili oilI
found out I had to eat sesame tofu first, otherwise it’s going to be melted because of agar agar, but even if it’s melting, I can enjoy another flavor of sesame.