Recipe:
Mushroom & Smoked Tofu Ramen
Posted in Freshly Picked
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 😉
Prep:
20
mins
cook
25
mins
serves
4
Easy Peasy
You will need:
- 40g dried shiitake mushrooms
- ½ onion, cut into quarters
- 1 piece kombu
- 2 litres vegetable or mushroom stock
- 4 cloves garlic, diced
- 75ml vegetable oil
- 25ml sesame oil
- 2 tablespoons tahini
- 30ml soy sauce
- 2 tablespoons chilli oil
- Pinch salt
- 1 tablespoon garlic oil*
- 1 head bok choy, halved lengthwise
- 2 packets ramen instant noodles
- 100g smoked tofu, cut into cubes
- 2 spring onions, finely sliced
- 20ml peanut oil
- Handful beansprouts
~
Recipe:
Simon Toohey
Directions:
- 1Place dried mushrooms in the vegetable stock with onion and kombu.
- 2Bring 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.
- 3To 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.)
- 4Fry the bok choy in a little oil in a pan for a few minutes or until golden, charred and tender.
- 5In a separate pan bring some water to the boil and place in the ramen noodles and cook for 2–3 minutes.
- 6At the bottom of your Ramen Bowl, place all the 'Sauce at the bottom' ingredients and whisk together until combined.
- 7Pour 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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