• No cheese, please

Ramen Noodle Soup

A nice big warm hug in a big bowl. This noodle soup is topped with sesame, sugar and soy glazed crispy tofu and mushrooms, which take a little extra time but is so worth it!


My boyfriend first made me this recipe after having it at his friend's house. The broth and noodles itself is so easy and we have made this countless times now and each time it has been a success.


This makes two very large portions, it might just be a bit of water and some noodles but it is definitely filling.


Ingredients:

tofu:

  • 1 block of extra firm tofu, pressed so any extra moisture has gone

  • A couple of tbsp corn flour (enough to coat the tofu, and a spoonful to thicken the sauce)

  • 1 tbsp sesame oil

  • 2 cups sliced mushrooms

sauce (adapted from spicetheplate - so good!):

  • 1/2 tbsp corn flour

  • 2 tbsp sesame seeds, toasted

  • 1/4 cup soy sauce

  • 2 tbsp brown sugar

  • 1 tbsp sesame oil

  • 2 tbsp rice vinegar

  • 2 tbsp sriracha

  • thumb-sized piece of ginger, grated

  • 2 cloves of garlic, minced

  • 2 tbsp water


noodles:

  • 350ml vegetable stock

  • 2 garlic cloves, minced

  • 2 tbsp soy sauce, I like extra dark because it's richer but definitely saltier too!

  • 1 tsp vegan Worcestershire sauce (Tesco has one!)

  • thumb-sized piece of ginger, grated

  • 1/2 tsp Chinese five spice

  • 1/2 tsp chilli powder

  • 1/2 tsp brown sugar

  • 2 packs of ready to cook ramen noodles (usually come in packs of two)

  • spring onions, sliced thinly


Method:

sauce:

  1. Add all the ingredients into a bowl and mix well. Leave to stand while you make the tofu so it blends together.

tofu:

  1. Chop the pressed tofu into cubes and cover with corn flour so that all sides are decently coated.

  2. Heat sesame oil in a large pan over a medium heat.

  3. Add the cubes of tofu and cook for a few minutes each side until browned and a little crispy. This may have to be done in batches.

  4. Meanwhile, cook the mushrooms in a saucepan with some sesame oil, salt and pepper until firm and less watery.

  5. Transfer the cooked tofu and mushrooms to a plate and set aside with the bowl of sauce while you begin to make the ramen.

ramen and sauce:

  1. Mix the stock, garlic, soy sauce, Worcestershire sauce, ginger, sugar and spices and 250ml of water into a large saucepan and bring to the boil. Reduce the heat and simmer for five minutes.

  2. Season to taste, adding more sugar, salt or soy sauce if needed.

  3. Cook the noodles in a separate saucepan according to packet instructions.

  4. While cooking the broth and noodles, transfer the sauce into the same pan used to brown the tofu. Heat until the sauce begins to thicken and turns glossy, usually around 5-10 minutes.

  5. When the sauce has thickened, take off the heat and transfer the tofu and mushrooms into the pan to coat them with the sauce.

  6. Divide the cooked noodles between bowls and top with the broth and then the glazed tofu and mushrooms.

  7. Sprinkle with the sliced spring onions and eat!


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