For the soup
8 ounces Ramen
½ cup naturally brewed soy sauce
1⁄3 cup mirin
3 tablespoons rice vinegar
1 tablespoon finely grated fresh ginger
1 cup snow peas, stringed and halved crosswire
1 package soft tofu, cubed
For the garnishes
1 romaine lettuce heart, shredded
1 cup daikon or red radish, cut into matchsticks or coarsely shredded
2 scallions, trimmed and thinly sliced
Hot sauce, for serving
Toasted sesame oil, for serving
1. Bring a large pot of water to a boil. Add the noodles and cook until al dente, about 8 minutes. Drain and divide among 4 large serving bowls.
2. In a saucepan over medium heat, combine 3 cups of water with the soy sauce, mirin vinegar and ginger, and bring to a simmer. Add the snow peas and the tofu to each pot and simmer until the snow peas are crisp-tender, and the tofu is heated, 3 to 5 minutes.
3. Divide the vegetable garnishes among the bowls. Ladle hot soup over the noodles in each bowl. Drizzle each serving with a few drops of sesame oil and hot sauce if desired.
© Recipe Property of Peter Berley