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Chilli tofu ramen

Name: Chilli tofu ramen
Total time: 1 h
Yield: serves 4
Ingredients: dried shiitake mushrooms 25g; sake; mirin; soy sauce; garlic 1 clove, bashed; ginger thumb-sized piece, chopped; red chillies 2, 1 sliced in half, 1 finely sliced; winter greens (pak choy, kale or spinach) 150g, shredded; beansprouts 2 handfuls; egg-free ramen noodles 300g; marinated tofu 160g pack, cut into pieces; chilli or garlic oil; spring onions 2, finely sliced

1 hour
serves 4
Easy

Nothing is more comforting than a warming bowl of ramen. This chilli tofu version is vegan and low-cal, plus it packs in loads of fresh flavours

January 9, 2017 at 11:34 am

Ingredients

dried shiitake mushrooms 25g
sake
mirin
soy sauce
garlic 1 clove, bashed
ginger thumb-sized piece, chopped
red chillies 2, 1 sliced in half, 1 finely sliced
winter greens (pak choy, kale or spinach) 150g, shredded
beansprouts 2 handfuls
egg-free ramen noodles 300g
marinated tofu 160g pack, cut into pieces
chilli or garlic oil
spring onions 2, finely sliced

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.