Tofu Ramen
Cover the tofu with some kitchen paper, and then press it down with a heavy object
for 15 minutes to get rid of the excess water. Cut into bite-sized cubes.
Mix all the marinade ingredients together and allow the tofu to marinate for around 20 minutes.
Add 1 tbsp of the sesame oil to a pan over medium heat. Fry the ginger, garlic and chilli for 2 minutes, stirring to ensure they don’t burn.
Add the shiitake mushrooms and cook for about 3-4 minutes.
Add the vegetable stock and whisk in the miso paste until dissolved. Leave to simmer for 10 minutes, uncovered.
Pour the remaining sesame oil into a frying pan over a medium-high heat and fry the
tofu for a few minutes on each side until golden.
Add the noodles to the broth for the final 5 minutes of cooking, then serve in bowls with the fried tofu.
Garnish with the spring onion, chilli, sesame seeds, boiled egg and pea shoots.
Doctor Bowl: Quick + Simple Balanced Vegetarian and Vegan Food by Dr Divya Sharma, published by Kyle Books, £20
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