A hot, spicy broth is one of the few salvations of winter. Asian flavours really feel like they’re preparing your body for the cold and so even with no hint of illness, this broth is a regular in our household.
Since it’s such a staple, it seemed necessary to share. My sister and her boyfriend are going vegan for Lent, so hopefully this will be one of many recipes that show them that animal free isn’t so bad. Whilst this is a vegan take on a ramen, we’re not going to pretend that it is in any way an authentic recipe; it is incredibly delicious however, and as close to a ramen as we like to imagine.
We finished ours off with a few spring rolls, cosy blankets and rolling Netflix.
I N G R E D I E N T S (SERVES 2):
For the marinated tofu:
- Firm tofu (chopped into cm)
- 2 tsp sesame oil
- 2 tsp sriracha
- 2 tsp hoisin
For the ramen:
- 1 tbsp coconut oil
- 4 cloves of garlic (crushed & finely chopped)
- 1 red onion (finely sliced)
- 5 chestnut mushrooms (finely sliced)
- 2 green chillies
- ½ tsp turmeric
- ½ tsp cayenne pepper
- ½ salt
- 1 tsp ground ginger OR a thumbnail of fresh (finely chopped)
- 75cl water
- 4 tsp white miso
- 1 tsp chilli oil
- 2 tsp red wine vinegar
- 2 packets of fresh udon noodles
- 100g Pak choi
- 1 Spring onion
- Small handful of fresh coriander (finely chopped)
- Small handful of fresh mint (finely chopped)
M E T H O D:
Ramen, or any broth really, is great because you can sort of chuck everything in and let all the spices really infuse in the water, meaning you neither need to rush or wait for your perfect meal.
We like to bake our tofu however, to give it a nice crispy texture that you wouldn’t get otherwise, so first we make a quick marinade with the sriracha, hoisin & sesame oil, pour it over our tofu and set aside whilst the oven heats up.
Once it has done, chuck your tofu in for 10-15 minutes (checking regularly) and start on your broth.
Heat up some oil in a medium size saucepan and add your onions. Once they are slightly translucent, stir in the garlic, mushrooms, chillis, turmeric, cayenne pepper and a sprinkle of salt and ginger.
Once your mushrooms have cooked down properly, add your water & white miso and give it a taste once you have stirred it altogether.
The next ingredients are optional really, but we found they added more depth and a bit of a kick to the broth. We like to go for chilli oil, a splash of red wine vinegar (however please adjust this according to taste) and another drizzle of sriracha.
Stir all of this together nicely until the broth is cloudy and then turn up the heat until the water reaches a boil. Whilst it does, check and turn your tofu, they should also be nicely browned on either side.
Once the water has boiled, you’re all good to go – add your ramen and pak choi and cook for a further 2-3 minutes. In a ramen you want the noodles to be relatively bouncy, therefore it is important not to overcook them.
Try them and if they taste right to you, remove the pan from the heat and split between two bowls. Sprinkle on your spring onion, coriander (we added some mint too for freshness) and finally, your crisped tofu.