Tofu Ramen
Tofu Ramen
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Tofu Ramen

Ramen is a popular Japanese noodle soup that consists of wheat noodles served in a meat, fish based, or vegetable broth and usually flavoured with miso paste or soy sauce. This recipe makes tofu the star of the show, but you can add various veggies, including toppings like green onions, egg and nori.
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Serves
2
Total Time
1 Hour 5 Minutes
Ingredients
200g of extra-firm tofu, drained
For The Marinade
2 tbsp of soy sauce
1 tsp of cornflour
2 garlic cloves, crushed
2 tsp of minced & peeled fresh ginger
For The Broth
2 tbsp of sesame oil
4cm piece of fresh ginger, peeled and finely chopped
4 garlic cloves, finely chopped
1 red chilli, chopped
125g of shiitake mushrooms, sliced
750ml of vegetable stock (1 vegetable stock cube)
2 tbsp of miso paste
120g of ramen noodles
For The Toppings
3 spring onions, sliced
1 red chilli, sliced
1 tsp of sesame seeds
1 boiled egg, sliced in half (optional)
1 handful of pea shoots
Method
Step 1

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.

Step 2

Mix all the marinade ingredients together and allow the tofu to marinate for around 20 minutes.

Step 3

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.

Step 4

Add the shiitake mushrooms and cook for about 3-4 minutes.

Step 5

Add the vegetable stock and whisk in the miso paste until dissolved. Leave to simmer for 10 minutes, uncovered.

Step 6

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.

Step 7

Add the noodles to the broth for the final 5 minutes of cooking, then serve in bowls with the fried tofu.

Step 8

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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