Smokey Mushroom & Veg Ramen
- charliemidd
- Jan 3, 2022
- 3 min read
Updated: Feb 9, 2022
A warming, flavoursome and healthy dish!
Ok so confession time... I didn't try a ramen until quite recently. I was never that fussed about ordering it when going out for food so I just never tried it!
Safe to say I have been missing out all these years! I bloody LOVE a ramen, so much so I went on a mission to make my own!
I love all the flavours here, I was supposed to use Shiitake mushrooms in the broth but I couldn't find any so settled for Porcini, and damn they worked so good!
Some people let their broth cook for hours, I cooked mine for about 30 minutes and it was still epic because let's face it who has hours to make dinner these days?!
How do we do it?
Arm yourself with great ingredients and let's do this!!
Recipe - Serves 2-3
Broth:
1/2 White Onion
3 Garlic Cloves
Thumb Ginger
1 Tbsp Sesame Oil
4 Cups (800ml) Veggie Stock
2 Cups Water
1/4 Cup Dried Mushrooms ( Shiitake best although Porcini work really well also)
1 Tbsp Mirin
1 tsp White Miso Paste
1 Tbsp Tahini
1 tsp Soy Sauce
Sprinkle Black Pepper
100g (2 nests) Noodles of Choice (I used Rice Noodles)
Veggies:
1 Bok Choy
Handful Mangetout
Garlic Powder
130g Mushrooms
1 Tsp Liquid Smoke
1 Tbsp Olive Oil
Tofu:
1/2 Block Firm Tofu
1 Tbsp Cornflour
1 Tbsp Olive Oil/Coconut Oil
Garnish:
2 Scallions (Spring Onions)
Sprinkle Sesame Seeds
Chilli Flakes
Method
1. Pepare your tofu by draining and pressing and leave to one side.
2. Heat sesame oil in a saucepan. Whilst oil is heating, finely chop the onion and ginger and crush the garlic cloves.
3. Once the oil is hot add in the onion, a pinch of salt and fry for around 3 monutes. Add crushed garlic cloves & ginger and fry until onions soften and become more translucent.
4. Pour broth and water over the onion mixture and stir well. Break the up the mushrooms into smaller pieces and add to the broth.
5. Next add the mirin, miso, tahini, soy sauce and pepper and stir.
6. Bring to the boil and then let simmer on a low heat placing a lid on the pan. The longer you let it simmer the greater the flavour.
7. Next prepare your tofu by chopping into squares. Place the cornflour in a tub with the tofu and shake to ensure the cornflour has coated all the tofu pieces - don't forget to put the lid on the tub before shaking!!
8. Heat oil in a frying pan and once hot add the tofu, turning to fry each side.
9. Whilst the tofu is frying, prep your veggies. Slice the mushrooms and chop the bottom end off of the Bok Choy.
10. Heat oil in a frying pan and fry the mushrooms ( you can wait till the tofu is done if you don't have another pan!) Once they have been frying for around 3-5 minutes, add the liquid smoke and stir well, fry until browned the remove from the heat.
11. Sprinkle the bok choy and mangetout with a little garlic powder and steam together over boiling water for no more than 5 minutes so the veggies remain crispy.
12. Once the tofu is crispy and fried both sides, remove from the heat.
13. Cook your noodles as per packet instructions, remove all pans from the heat and then it is time to assemble the ramen!
14. Place noodles in your ramen bowls and pour over the broth to cover the noodles.
15. Assemble veggies and tofu on top and garnish with chopped scallions and sesame seeds.
16. Consume right away and enjoy!
Tips
Ensure you don't overcook the green veggies, you want them nice and crispy!
Feel free to use any veg you like, carrots, pepper, sweet potato would all be great additions.
Feel free to keep adding water as you go if you think you need more liquid for the broth. I made my broth using one veggie stock cube dissolved in water.
I get loads of my ingredients from Buy Wholefoods Online check them out as they have such a range of products at great prices.
Let me know if you give this recipe a try and tag me on social media in your pics!
Any questions please get in touch.
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