Tofu & Vegetable Ramen Bowl

Tofu & Vegetable Ramen Bowl

Sunday Night Ramen: Tofu, Carrot, Mushrooms, Red Pepper, Pak Choi & Coriander in a hearty broth.

It’s becoming a bit of a ritual that’s replaced the Sunday cheese and crackers board I used to enjoy. I love this much more. So easy to make in less than 10 minutes.

How to make it:
1. Cut your tofu into chunks and marinade it in garlic, ginger, tamari or soy, honey and a little sesame oil for a few hours.
2. Make up the vegetable stock . I use @kallo and add a tablespoon of tamari and a little red chilli if you want to.
3. Boil some water and cook your noodles. I use @kingsobanoodleculture buckwheat and sweet potato noodles
3. Fry the tofu, I use my chefs pan from @lecreusetuk - set aside
4. Stir fry mushrooms, Pak Choi , red pepper in the juices in the pan
5. In your ramen bowl, stack the veg, tofu and noodles. Pour in the stock . Add some chopped spring onion and a sprinkling of Korean red pepper flakes.

What you will need:

100g tofu per person

150g mushrooms sliced

200g Pak Choi chopped

1 red pepper sliced

500 ml vegetable stock

Chopped red chilli

200g of Noodles

For the tofu marinade:

2 mashed garlic cloves

1 tablespoon of grated ginger

2 tablespoons of tamari

1 teaspoon of honey

Splash of sesame oil