Spicy tofu ramen
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 25g dried shiitake mushrooms
- sake
- mirin
- soy sauce
- 1 clove garlic, bashed
- thumb-sized piece ginger, chopped
- 2 red chillies, 1 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 tofu, cut into pieces
- chilli or garlic oil
- 2 spring onions, 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.
