Thai Noodle Bowl (Hollywood Brown Derby)

By ArmySister

Ingredients

• Flavored Miso Broth:
• 3 oz baby bok choy
• 1/2 oz shiitake mushroom
• 4 oz yellow Thai noodles
• 6 oz miso broth (see below)
• 1 oz shredded coconut meat
• 4 oz tofu, firm
• 1 oz lemon grass
• 1 & 1/2 oz red curry
• 1 & 1/4 oz snow pea pod, fresh
• 1/2 oz scallion
• 2 qts water
• 2 oz miso
• 1/4 each jalapeno-rough chopped and seeded
• 1 fluid oz soy sauce
• 1 fluid oz rice wine vinegar Marukan
• 1/2 oz ginger root, unpeeled rough chop
• 1/4 oz lemon grass, rough chopped
• 1 tsp sesame oil
• 1/2 oz garlic-smashed
• 6 fl oz tomato juice (fresh)

Preparation

Step 1

Bread the tofu with coconut and pan fry. In a separate pan, add the bok choy, shiitake, carrots and deglaze with the miso broth. Finish with the noodles and summer curry, now place the nori* in a coupe bowl add the noodles and broth mixture, top with the tofu, garnish with lemon grass.

*Nori is not listed in the ingredients for some reason. Nori a sheet of seaweed, used in sushi as a wrap. Recipe is not dependent on nori for flavor.

Flavored Miso Broth:
Place all ingredients in a pot and bring to a slow simmer for one hour. Strain and serve.