Tofu ramen

Fresh, aromatic, deeply flavoured, a bowl of steaming ramen is good for the soul.

INGREDIENTS

1 litre vegetable stock
2 Bart star anise
2tsp Bart ginger paste
1tsp Bart garlic paste
4 dried shitake mushrooms
4 spring onions (chopped into 4cm chunks)
8 baby corn (sliced length ways)
1 small carrot (sliced into matchsticks)
50g exotic mushrooms (sliced)
2 spring onions (finely sliced)
1 pak choi (sliced length ways)
200g fresh udon noodles
2tsp sesame oil
200g tofu (well drained and cut into slices)
2tbsp teriyaki sauce
1 lime (to serve)
CuisineJapanese
SeasonSpring, Summer, Autumn, Winter
IngredientsVeg
LifestyleVegetarian, Vegan, Dairy Free, Healthy
OccasionsMid week meal
CoursesMain, Quick Creations, One Pot Meals, Easy
ServesServes 2
Cook Time20 Minutes
Prep Time10 Minutes
Tofu 1 1

METHOD

  1. Put the vegetable stock, star anise, ginger paste, garlic paste, shiitake mushrooms and the chopped spring onions into a large pan and bring to a simmer. Leave to cook for 10 minutes then strain and return the broth to the pan.
  2. Add the corn, carrot and mushrooms to the pan, return to a simmer then add the finely sliced spring onions, pak choi and noodles to the pan to heat through.
  3. Meanwhile heat the oil in a frying pan and cook the tofu until browned on each side, turning gently. Pour over the teriyaki sauce and turn off the heat. Turn the tofu pieces in the sauce.
  4. To serve, pile the noodles and vegetables into 2 bowls, pour over the broth and top with the slices of tofu and a good squeeze of lime.

Tofu ramen

Fresh, aromatic, deeply flavoured, a bowl of steaming ramen is good for the soul.

1 litre vegetable stock
2 Bart star anise
2tsp Bart ginger paste
1tsp Bart garlic paste
4 dried shitake mushrooms
4 spring onions (chopped into 4cm chunks)
8 baby corn (sliced length ways)
1 small carrot (sliced into matchsticks)
50g exotic mushrooms (sliced)
2 spring onions (finely sliced)
1 pak choi (sliced length ways)
200g fresh udon noodles
2tsp sesame oil
200g tofu (well drained and cut into slices)
2tbsp teriyaki sauce
1 lime (to serve)
  1. Put the vegetable stock, star anise, ginger paste, garlic paste, shiitake mushrooms and the chopped spring onions into a large pan and bring to a simmer. Leave to cook for 10 minutes then strain and return the broth to the pan.
  2. Add the corn, carrot and mushrooms to the pan, return to a simmer then add the finely sliced spring onions, pak choi and noodles to the pan to heat through.
  3. Meanwhile heat the oil in a frying pan and cook the tofu until browned on each side, turning gently. Pour over the teriyaki sauce and turn off the heat. Turn the tofu pieces in the sauce.
  4. To serve, pile the noodles and vegetables into 2 bowls, pour over the broth and top with the slices of tofu and a good squeeze of lime.

Products Used

BART3088 JAR SMALL STAR ANISE
BART3088 PASTE GINGER LAYERS
BART3088 PASTE GARLIC

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