Tom Yum Ramen

Tom Yum hails from Thailand, and with its light, creamy texture and citrusy flavour, this dish is both balanced and refreshing. Serve it on a hot summer night with a crisp, cool drink in hand.

Yield

Serves 4

Total Time

1 Hour 5 Minutes

Ingredients

1.4l of vegan ramen stock (see below)
4 garlic cloves, finely chopped
5cm knob of galangal or ginger, sliced
2 whole stalks of lemongrass, peeled and chopped into 3in pieces
3 makrut (kaffir) lime leaves
2 tsp of Thai chilli garlic paste
1 tsp of sea salt
1.5 tsp of sugar
2 tbsp of white soy sauce
Juice of 1 lime
175g of oyster mushrooms, trimmed
8 cherry tomatoes
175g of firm tofu, diced
120ml of coconut milk
680g of ramen noodles
45g of spring onions, finely chopped
45g of coriander, roughly chopped
1 lime, cut into 4 wedges
For the vegan ramen stock
2 tbsp of vegetable oil
1 large onion, roughly chopped
2 celery stalks, roughly chopped
5cm knob of ginger, sliced
2 leeks, sliced and washed
2 large carrots, roughly chopped
6-8 medium cloves of garlic, crushed
2l of water
175g of button mushrooms, roughly chopped
1 bunch of spring onions, roughly chopped

Method

Step 1

In a large pan over a medium heat, bring the stock (see steps 6-9) to a simmer.

Step 2

Add the garlic, galangal, lemongrass, and makrut lime leaves. Cover the pan, and simmer for 30 minutes. Strain the broth, discarding the solids.

Step 3

Bring the broth back up to a simmer and add the Thai chilli garlic paste, salt, sugar, white soy sauce, lime juice (to taste), oyster mushrooms, cherry tomatoes, tofu, and coconut milk. Simmer for 5 minutes.

Step 4

While the broth is simmering, in a large pan of boiling water over a high heat, cook the ramen noodles for 4 minutes, stirring occasionally. Drain, rinse, and divide between 4 deep serving bowls.

Step 5

Fill the bowls with the hot broth, just covering the noodles. Garnish each bowl with the spring onions and coriander, and serve with the lime wedges.

Step 6

To make the stock, heat the vegetable oil in a large pot over a medium-high heat. Add the onion, celery, ginger, leeks, carrots, and garlic.

Step 7

Stirring constantly, cook for 10 minutes to caramelise the vegetables.

Step 8

Add the water and bring to the boil over a high heat. Add the button mushrooms and spring onions, lower the heat to a simmer, and cook for 30 minutes.

Step 9

Allow to cool to room temperature, or overnight in the fridge to allow maximum infused flavour. Strain the stock and discard the solids. Stock will keep in the fridge for up to 7 days or in the freezer for up to 3 months.

 

Modern Flexitarian is published by DK (5 December 2019, £20) DK.com

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