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Mushroom & Smoked Tofu Ramen Recipe

This recipe is rated 4.5 out of 5.

Gluten-free option

Refined sugar free

Nut-free option

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Easy peasy

Comfort food

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A warming, flavour-packed bowl of ramen — there are few things better! Smoked tofu brings this salty, spicy, hug-in-a-bowl to the next level. Adjust chilli oil amount to wind back spiciness or crank it up ;)

You will need

Serves 4

Broth

  • 40g dried shiitake mushrooms
  • 1/2 onion, cut into quarters
  • 1 piece kombu
  • 2 litres vegetable or mushroom stock

Garlic oil

  • 4 cloves garlic, diced
  • 75ml vegetable oil
  • 25ml sesame oil

Sauce at the bottom

  • 2 tablespoons tahini
  • 30ml soy sauce
  • 2 tablespoons chilli oil
  • Pinch salt
  • 1 tablespoon garlic oil

Fillings

  • 1 head bok choy, halved lengthwise
  • 2 packets ramen instant noodles (gluten-free if required)
  • 100g smoked tofu, cut into cubes
  • 2 spring onions, finely sliced
  • 20ml peanut oil
  • Handful beansprouts

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Directions

20 mins to prep

  1. Step 1

    Place dried mushrooms in the vegetable stock with onion and kombu.

  2. Step 2

    Bring to the boil then turn to a simmer and cook for 15–20 minutes or until the mushrooms are completely soft. Remove the kombu, and blitz the broth in a blender so it thickens into a smooth, slightly creamy broth.

  3. Step 3

    To prepare the garlic oil, fry diced garlic in both oils over a medium heat until the garlic begins to lightly colour. Turn off the heat and allow to cool. (This will be used in the ‘sauce at the bottom’ of your ramen bowl.)

  4. Step 4

    Fry the bok choy in a little oil in a pan for a few minutes or until golden, charred and tender.

  5. Step 5

    In a separate pan bring some water to the boil and place in the ramen noodles and cook for 2–3 minutes.

  6. Step 6

    At the bottom of your Ramen Bowl, place all the ‘Sauce at the bottom’ ingredients, and whisk together until combined.

  7. Step 7

    Pour in the blitzed mushroom broth, then add noodles, tofu, and bok choy. Top with bean sprouts, spring onion, and an extra drizzle of the crispy garlic oil.

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Recipe: Simon Toohey

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