Spicy tofu ramen
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Skip to ingredients
- 25g dried shiitake mushrooms
- sake
- mirin
- soy sauce
- 1 clove garlicbashed
- thumb-sized piece gingerchopped
- 2 red chillies1 sliced in half, 1 finely sliced
- 150g winter greens (pak choy, kale or spinach)shredded
- 2 handfuls beansprouts
- 300g egg-free ramen noodles
- 160g pack marinated tofucut into pieces
- chilli or garlic oil
- 2 spring onionsfinely sliced
Nutrition: per serving
- kcal345low
- fat2.5g
- saturates0.6g
- carbs63.9g
- sugars5g
- fibre4.5g
- protein13.6g
- salt2.2g
Method
step 1
Put the mushrooms, 1 tbsp each of sake, mirin and soy, the garlic and ginger, and the halved red chilli in a large pan and top up with 2 litres of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more mirin and soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.
step 2
Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Add a few dots of chilli oil, and scatter with spring onions and sliced chilli, to serve.
