WARMING MUSHROOM RAMEN NOODLE SOUP

  • Serves: 2
  • Preparation: 30 minutes
  • Cooks In: 40 minutes
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Ingredients

350 g cup mushrooms, sliced
250 g hard tofu, cubed
3 garlic cloves, minced
2 tbsp ginger, grated
1 tsp sesame seeds
3 tbsp soy sauce
1 tbsp Shaoxing wine
1200 ml good quality vegetable stock
1 tbsp white miso paste
250 g fresh ramen noodles
1 bunch baby Bok choy
Peanut oil for cooking
To serve:
Extra sesame seeds
2 scallions, finely chopped

Method

1

Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.

2

To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.

3

Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.

4

Add the Bok choy to the broth.

5

Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.

6

Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.

Ingredients

 350 g cup mushrooms, sliced
 250 g hard tofu, cubed
 3 garlic cloves, minced
 2 tbsp ginger, grated
 1 tsp sesame seeds
 3 tbsp soy sauce
 1 tbsp Shaoxing wine
 1200 ml good quality vegetable stock
 1 tbsp white miso paste
 250 g fresh ramen noodles
 1 bunch baby Bok choy
 Peanut oil for cooking
To serve:
 Extra sesame seeds
 2 scallions, finely chopped

Directions

1

Combine into a container with a lid, 1 tbsp ginger, 1 minced garlic clove, sesame seeds, 1 tbsp peanut oil, the Shaoxing wine and 2 tbsp soy sauce. Stir to combine, follow by adding the tofu cubes and sliced mushrooms. Stir to coat and set aside to marinate for a minimum of 30 minutes.

2

To make the broth; combine 1 tbsp of ginger and 2 garlic cloves into a large pot with a drizzle of peanut oil on medium to high heat. Sauté until fragrant, followed by adding the vegetable stock, miso paste and 2 tbsp soy sauce. Once the stock comes up to a simmer, turn the temperature down to a low simmer.

3

Heat a frying pan on high heat and add the marinated tofu and mushrooms in batches. Sauté while stirring until they are lightly crispy.

4

Add the Bok choy to the broth.

5

Cook the fresh ramen noodles to the pack’s instructions. Drain then divide between two bowls.

6

Spoon over the broth and the Bok choy followed by the mushrooms and tofu. Sprinkle over extra sesame seeds and the scallions.

WARMING MUSHROOM RAMEN NOODLE SOUP

Tags:

 Asian, Dinner, Lunch

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