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Vegetarian Ramen with Tofu

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Ingredients

Warning0 allergens identified

Vegetarian Ramen with Tofu

¾ cup canned corn kernels

1 ½ tablespoons peanut butter

1 tbsp gochujang

1 tbsp miso paste

1 tbsp ginger(freshly grated)

⅓ cup unsweetened almond milk

1 ⅔ cups water

½ bouillon cube

7 ounces firm tofu

1 tbsp cornstarch

1 ½ cups shiitake mushrooms(sliced)

3 spring rolls

3 teaspoons canola oil

2 teaspoons dark soy sauce

2 teaspoons light soy sauce

5 ounces dried ramen noodles

Instructions

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Instructions

Place the corn, peanut butter, gochujang, miso, ginger, soy sauce, milk, water, and stock cube in a blender and blend until smooth.

Squeeze the tofu between a paper towel or a clean dish towel to remove excess moisture, then crumble it with your fingers. Mix the tofu crumbs with cornstarch in a bowl. Clean the mushrooms and slice them thinly; wash the spring onions and slice them into thin rings.

Heat 2 teaspoons of oil in a large, non-stick frying pan and spread the tofu in it. Fry over medium-high heat for about 5 to 7 minutes without turning. Meanwhile, pour the broth into a small saucepan and heat over medium heat. Bring water for the noodles to a boil in a separate pot.

Once the underside is golden brown and crispy, turn the tofu crumbs over and fry for another 3 to 4 minutes until they are nicely crispy all over. Reduce the heat and add the dark and light soy sauce, stirring constantly for another 2 minutes until the tofu crumbs are evenly coated in the sauce.

Remove the tofu from the pan, place the pan back on the stove and fry the mushrooms in the remaining oil (1 teaspoon) over medium-high heat for about 5 to 7 minutes, until soft and golden brown, shaking the pan occasionally.

Once the water for the noodles is boiling, add plenty of salt and cook the ramen noodles according to the package instructions. Drain the noodles and then divide them between two bowls with the tofu and mushrooms.

Pour the hot peanut broth into bowls and garnish with the prepared spring onions.

Nutrition

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Tips & Tricks (5)

Press Your Tofu Thoroughly 🧊
Wrap firm tofu in cheesecloth and press it under a heavy weight for 30 minutes to remove excess moisture, ensuring maximum crispiness and better absorption of the peanut miso flavors when pan-fried.
Build Your Broth Foundation 🍲
Bloom the miso paste and gochujang in a small amount of hot water before mixing with almond milk to prevent lumps and create a silky, well-integrated sauce rather than a grainy texture.
Toast Shiitake Mushrooms Dry First 🍄
Pan-fry shiitake mushrooms without oil over medium-high heat for 2-3 minutes to release their moisture and concentrate umami flavors, then add oil for the final crispy sear.
Balance Your Soy Sauce Ratio ⚖️
Use dark soy sauce primarily for color and depth while light soy sauce provides saltiness; combine in a 1:2 ratio to avoid oversalting your broth while maintaining authentic depth.
Cook Noodles Separately and Shock Them 🍜
Cook ramen noodles in salted water separately, then drain and rinse with cold water to stop the cooking process and prevent mushiness when combined with the hot creamy peanut broth.