Tofu Ramen

Here is an easy lunchtime recipe for those working from home, tasty + nutritious and super easy to make. Also you can be creative with what goes in the ramen bowl, in fact, whatever you can find in the fridge! This is a flavoursome light broth that warms you from the inside out.

Easy lunchtime Mushroom + Miso Tohu Ramen

Broth Ingredients:

1 small onion

2 garlic cloves

4 cups of Veggie stock

1/2 cup dried shiitake mushrooms

Sushi seaweed or Kombu

2 tablespoons miso paste

soy sauce + pepper to taste

optional chillis

Tohu (chopped into cubes)

Noodles (we love rice or udon)

Toppings:

Spring onions finely sliced

Handful of frozen edamame

Pak choy

Shredded carrots

Sushi seaweed

Chilli flakes

Crispy onions

Coriander

Methods:

1. Caramelise the thinly sliced onions in oil, then add the smashed garlic.
2. Add the veggie stock, plus the dried shiitake and seaweed. Keep the heat to medium and keep topping up with more water if needed.
3. Add the miso paste, soy + pepper to taste.
4. The longer you leave to simmer, the better, around 25 mins later it’s ready to eat.
5. Add to the broth cooked noodles, all accompaniments + the cubed Tofu
6. Enjoy!

Fu Fighters Chickpea Tofu 200g