Rice-noodle Ramen Broth

ramen

The winter’s almost on its way out, but there still seems to be time to catch a vicious cold before Spring creeps in – and if you couldn’t guess, unfortunately we were two of the victims. We made this delicious, soothing ramen for brunch, to cure our throats and to kick our colds. It definitely helped blow the cobwebs away and is light, healthy, yet surprisingly filling too.
Please feel free to adjust the spices and ingredients according to what you have in the fridge; lemongrass would work perfectly in this broth, as would some water chestnuts.

You will need, (serves two):

  • 200g Ho fun noodles (we go for the wider ones over the thinner)
  • 1 ½ pints of water
  • 1 tblsp Miso paste
  • 2 spring onions
  • A small handful of coriander, finely chopped
  • 1 Small carrot, grated
  • A small amount of red cabbage, finely chopped
  • 2 trees off a head of broccoli, roughly chopped
  • 2 inches wide of tofu, cut in half (this is entirely up to you though – if it’s for supper rather than lunch then you may need more!)
  • 2 radishes, finely sliced
  • Sweet chilli sauce – enough to drizzle over and cover the tofu
  • A handful of rocket
  • 1 red chilli
  • An inch of ginger, grated (powdered will do too)
  • 2 large cloves of garlic, crushed and finely chopped
  • A handful of flakes almonds, crushed and toasted
  • A squeeze of lime
  • Soy sauce

Method:

This dish takes hardly anytime at all and is very simple to put together. First, soak your noodles in warm water whilst you prep your other ingredients.
Cover your tofu in the sweet chilli sauce so that it has a chance to sink in and then crush and finely chop your garlic cloves, chilli and grate your ginger. Set these aside as these will be the base to your broth along with the miso paste.

Now prep the rest of your vegetables; grate your carrot, finely chop your coriander, red cabbage and radishes and set aside. These will be added at the very end so that you get crunch, colour and texture!
In a large saucepan, tip in your ginger, garlic and chilli with a splash of oil and let this cook slightly, for a few minutes. Put in your miso paste and then add your water, bringing it to the boil. Let this boil for a couple more minutes, then add your spring onions and noodles and reduce the mixture to a simmer (cook this mixture for about 10minutes). Keep trying and tasting the broth – you may need a dash of soy or some miso if there is too much water!

Heat up a frying pan and once it is hot, place your tofu onto the pan. Keep it on the heat for a couple of minutes and then turn onto the other side. Ensure each side is slightly crispy before removing from the heat, but of course, the level of crispiness is up to you!
We prefer it to have a really crispy outside then a softer middle, otherwise Tofu can sometimes be a bit too slimy. If you have a bit more time, baking your marinated tofu for 25 minutes (turning after 12 or so mins) then grilling for 5 minutes creates the ideal texture in our eyes…mmm delicious.

Once your tofu is cooked, chuck your broccoli into your noodle mixture, then in a separate pan, heat up your almonds for around 4 minutes. Toss the pan occasionally, until the almonds are golden brown and a nutty aroma has filled your kitchen.

Now you are pretty much ready to serve up! Divide the mixture into two separate bowls then place some carrot, rocket and coriander on top. Place a piece of tofu onto each, squeeze on some lime, sprinkle on your nuts and some salt and pepper and serve – enjoy!

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