Recipe Cuisine: Japanese
Theme: Meat-Free Marvels
Tofu Ramen
By: Mollie McKenzie
Ingredients
- 1 Block Tofu
- 2 x 150g Obento ramen noodles
- 2tsp Lee Kum Kee Sesame Oil
- 1tbsp Garlic (minced)
- 1tsp Ginger (minced)
- 2tbsp White miso paste
- 1tbsp Obento mirin seasoning
- 2tsp Sweet Soy Sauce
- 2 Vegetarian Chicken Stock Cubes
- 500ml boiling water
- 225g bean sprouts
- 150ml soy milk
- 1 spring onion (sliced)
- Nori sheets
Product used in recipe
- HAKUBAKU - HAKUBAKU ORGANIC RAMEN NOODLE 270G
Method
- Dissolve chicken stock cubes in boiling water. Add stock, sesame oil, garlic, ginger, miso, mirin and soy sauce to pan and bring to boil over medium-high heat.
- 2 Reduce heat to medium and add bean sprouts. Cook for 2 minutes then add soy milk. Do not bring to boil. Once heated add noodles and simmer for 3 minutes.
- While sauce/noodles are cooking, cook the tofu in a fry pan over medium-high heat until edges are just golden (about 4 minutes each side).
- Once both sauce/noodles and tofu are cooked, divide the noodles and sauce between two bowls, divide tofu between the two bowls, add sliced spring onion and cut nori sheet to taste.
