A quick recipe for when you need something warming in a hurry.
Ingredients
- 1 carton of Organic Ramen Broth
- 4 nests of Organic Ramen Noodles
- 2 garlic cloves
- crushed thumb-sized piece ginger finely sliced
- 2 tbsp white miso paste
- 1 tbsp tahini 1
- 4 tbsp soy sauce
- 400g firm tofu, cut into chunky cubes
- 1 tbsp cornflour
- 1 tbsp veg or sunflower oil vegetables of your choice finely sliced e.g. pak choi or cabbage, carrots, beansprouts, mushrooms, spring onions, leeks.
Method
- Heat the Ramen Broth in a saucepan over medium heat until warm.
- Cook noodles: Bring 2 cups of water per noodle package to a boil. Add noodless to the boiling water, then remove from heat. Let sit for 3-4 minutes or until tender. Drain and leave in the pan with a little cooking water so they don’t stick together.
- Stir- fry your vegetables, garlic and ginger untiil just cooked.
- Cook the tofu. Toss it in the cornflour and heat the oil in a frying pan. Fry for a few mins on each side, being careful as you turn it that it doesn’t fall apart.
- Assemble ramen: Add your noodles, and broth to bowls, and then add vegetables and tofu on top.