Miso & chicken-style tofu ramen
Japan
Prep: 30 minutes
Cook: 15 min
Difficulty: Easy
For this new ramen recipe, a new broth and my newly created chicken-style tofu (see recipe)!
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Ingredients
To delight
4
people
200
g
chicken-style tofu
1
càc
Marmite
1.5
l
vegetable stock
1
garlic clove
fresh ginger
1
spring onion
1
carrot
½
càc
sesame oil
2
càs
miso paste
2
càs
soy sauce (tamari for gluten-free)
1
càc
tahini (sesame purée)
30
g
shimeji mushrooms
30
g
baby spinach
150
g
ramen noodles (udon)
Directions
Step 1
Prepare the chicken-style tofu (see recipe).
Step 2
Meanwhile prepare the broth: dissolve the marmite in the vegetable stock. Set aside.
Step 3
Crush the garlic and ginger, grate the carrot and cut the spring onion into thin slices.
Step 4
In a large pan:
- sauté the garlic and ginger for 1 minute in sesame oil,
- add in the miso paste, tahini and soy sauce and stir well.
- sauté the mushrooms, carrot and spring onion for 2-3 minutes.
Step 5
Add the bouillon, bring to the boil, cover and reduce to a simmer for 5 minutes. Meanwhile, cook the udon noodles and set aside.
Step 6
Add the chicken-style tofu and spinach and heat for about 3 minutes until the spinach soft.
Step 7
When the noodles are ready, divide in between large bowls, ladle over the broth, veggies and tofu!
