Ramen is a Japanese noodle dish. It consists of wheat noodles served in a broth with toppings.
This ramen recipe has a vegetable and coconut cream broth, with pak choi and shiitake mushrooms. The broth is poured over the cooked noodles and the other layers are then placed on top. The other layers are along with the pak choi and shiitake mushroom are brown mushrooms and onions that have been slowly cooked in their own juices until their flavours have become intense and a tofu crumble layer that has been dry toasted with soy sauce and sautéd with finely chopped broccoli. and to serve the whole dish has a drizzle of chilli oil and a scattering of sesame seeds and chilli hair on top.
Ramen is a recipe that takes a lot of prep, but when that’s done, it’s fairly easy to assemble and serve, so it’s great to make ahead and then simply reheat and assemble when you are ready to serve.
Prep all the components
Begin by crumbling the tofu – shop the tofu up into cubes and then use a fork to mash the tofu into a crumble. Then using a dry frying pan toast the crumbles on a medium heat to dry them out. Stir occasionally to ensure its all drying out. After a few minutes pour in a tablespoon of soy sauce and stir it in. Continue to dry toast the mixture and stir until the crumble has turned a dark brown. Remove from the pan and place in a bowl to later.
Finely chop the broccoli and place in a bowl for later.
Finely shop the mushrooms and onions and slowly and gently fry them in a little water, taking to time to make sure they don’t burn or stick, cooking time depends, but continue to cook them until the liquid has from the mushrooms has evaporated and the mushrooms have reduced in size and are dark in colour. Remove from the pan and place in a bowl for later.
Make the broth, in a saucepan pour a can of coconut milk in and use the can to fill the saucepan with 2 cans of water. and slowly warm through, while the broth is warming, dissolve a tablespoon of white miso paste into it and stir in 2 teaspoons of vegetable bouillon. Once it begins to simmer, turn off the heat and put to one side until ready to plate.
Slice the shitake mushrooms and put to one side. Slice the spring onions and put to one side. Slice the pak choi into quarters and put to one side.
Ready to put the raman together
Put the pan of broth onto gently warm, place the shiitake mushrooms and the pak choi directly into the broth and bring to a low simmer.
meanwhile, put the tofu crumble into a frying pan with a little oil and the finely chopped broccoli and stir fry to a few mins.
In another pan reheat the mushrooms.
Put a pan of boiling water on and begin to cook the noodles according to the packet instructions.
Drain the noodles and toss them in a little toasted sesame seed oil.
Now plate up. In each ramen bowl place a portion of the noodles. Remove the pak choi from the broth and place a piece in each bowl. Pour over the a ladle or 2 of the simmering broth into each bowl , try to get the shitake mushrooms when ladling the broth, otherwise use a strainer to fish them out and spread them across the bowls.
Next put a portion of the mushroom and onion mixture onto each bowl followed by a portion of the tofu and broccoli mix.
Now drizzle chilli oil over each bowl followed by a scatter of sesame seeds and strands of chilli hair. Serve immediately
Ramen with tofu crumbles, mushrooms an broccolii
Ingredients
- 125 g Broccoli
- 280 g extra firm tofu
- 250 g Soba Noodles – any noodle will do
- 250 g brown mushrooms – a punnet of mushrooms in the uk
- 150 g shiitake mushrooms – a packet
- 200 g white onion – one medium onion
- 1 tbsp white miso paste
- 2 tsp vegetable bouillon
- 400 ml coconut milk – 1 can
- 1 tbsp soy sauce
- 200 g pak choi – 2 small pak choi
- 2 tsp sesame seeds
- 2 tbsp chilli hair
- 2 tbsp chilli oil
Method
- This ramen recipe has a vegetable and coconut cream broth, with pak choi and shiitake mushrooms. The broth is poured over the cooked noodles and the other layers are then placed on top. The other layers are along with the pak choi and shitake mushroom are brown mushrooms and onions that have been slowly cooked in their own juices until their flavours have become intense and a tofu crumble layer that has been dry toasted with soy sauce and sautéd with finely chopped broccoli. and to serve the whole dish has a drizzle of chilli oil and a scattering of sesame seeds and chilli hair on top.
- Ramen is a recipe that takes a lot of prep, but when that’s done, it’s fairly easy to assemble and serve, so it’s great to make ahead and then simply reheat and assemble when you are ready to serve.
Prep all the components
- Begin by crumbling the tofu – shop the tofu up into cubes and then use a fork to mash the tofu into a crumble. Then using a dry frying pan toast the crumbles on a medium heat to dry them out. Stir occasionally to ensure its all drying out. After a few minutes pour in a tablespoon of soy sauce and stir it in. Continue to dry toast the mixture and stir until the crumble has turned a dark brown. Remove from the pan and place in a bowl to later.
- Finely chop the broccoli and place in a bowl for later.
- Finely shop the mushrooms and onions and slowly and gently fry them in a little water, taking to time to make sure they don’t burn or stick, cooking time depends, but continue to cook them until the liquid has from the mushrooms has evaporated and the mushrooms have reduced in size and are dark in colour. Remove from the pan and place in a bowl for later.
- Make the broth, in a saucepan pour a can of coconut milk in and use the can to fill the saucepan with 2 cans of water. and slowly warm through, while the broth is warming, dissolve a tablespoon of white miso paste into it and stir in 2 teaspoons of vegetable bouillon. Once it begins to simmer, turn off the heat and put to one side until ready to plate.
- Slice the shitake mushrooms and put to one side. Slice the spring onions and put to one side. Slice the pak choi into quarters and put to one side.
Ready to put the raman together
- Put the pan of broth onto gently warm, place the shitake mushrooms and the pak choi directly into the broth and bring to a low simmer.
- meanwhile, put the tofu crumble into a frying pan with a little oil and the finely chopped broccoli and stir fry to a few mins.
- In another pan reheat the mushrooms.
- Put a pan of boiling water on and begin to cook the noodles according to the packet instructions.
- Drain the noodles and toss them in a little toasted sesame seed oil.
- Now plate up. In each ramen bowl place a portion of the noodles. Remove the pak choi from the broth and place a piece in each bowl. Pour over the a ladle or 2 of the simmering broth into each bowl , try to get the shitake mushrooms when ladling the broth, otherwise use a strainer to fish them out and spread them across the bowls.
- Next put a portion of the mushroom and onion mixture onto each bowl followed by a portion of the tofu and broccoli mix.
- Now drizzle chilli oil over each bowl followed by a scatter of sesame seeds and strands of chilli hair. Serve immediately
Notes
Nutrition
(All nutritional information is based on third-party calculations and should be considered estimates. Actual nutritional content will vary with brands used, measuring methods, portion sizes and more).