My boyfriend and I absolutely adore Asian food! We’re always making authentic curries, soups and broths – the bold spices, the hot chillies, the sweet coconut flavours are just to die for. I recon we have asian food on average three times a week that’s how much we love it! But neither of us had ever had ramen before we made this. I’d been desperate to try it for ages as I knew it would quickly become a solid favourite of mine. Japan is high on my list of places to visit when I get better, I want to explore their fascinating culture and eat sushi everyday
A rich broth combined with fresh vegetables, tofu and light but filling noodles make this dish a comforting, hearty dinner perfect for a chilly night. I know ramen is traditionally made with pork belly or other rich meats but vegetarians don’t need to miss out as this recipe will satisfy ramen cravings for sure! It’s salty, punchy, spicy and packed with different textures for you to enjoy!
For the stock:
1 litre of vegetable stock,
4 garlic cloves finely chopped,
6 spring onions sliced,
4 tbsp soy sauce,
1 tbsp fish sauce
1 tsp worsterchire sauce,
1/2 tsp chinese five spice,
1 fresh green chilli chopped with seeds in (or out if you don’t like it spicy),
a large knob of ginger,
1/2 head broccoli,
1/2 cup peas,
For the topping:
375g rice noodles
1/2 pack of baby corn
4 soft-boiled eggs, peeled and halved (Boil in a saucepan over high heat for 6 minutes. Carefully take them out and put into an ice water bath for at least 10 minutes. Remove and peel. Slice them in half just before serving)
For the garnish:
sprinkle of sesame seeds
sliced spring onions and red chilli
A couple of hours before cooking, you will need to press your tofu to remove moisture, otherwise it will fall apart when frying. Find out how to do this here. Or you can buy extra firm tofu.
Now that the tofu is firm, slice according to your preference and fry in a frying pan with a sprinkle of soy sauce, some pink himalayan salt and some sesame oil. Fry on both sides until golden and then remove and set aside.
In a large saucepan, place the garlic, spring onions and chilli and fry in a some sesame oil for about 5 minutes. Keep the ginger whole but half it into two separate chunks with the skin still on. Add that in along with the soy, fish and worstershire sauce, five spice, stock and bring to the boil. Add in the broccoli, peas and baby corn, reduce to a simmer for 6 minutes. Taste the stock and adjust it to your liking and then remove the ginger chunks.
Whilst your broth is simmering, cook your rice noodles as instructed separately.
Divide the noodles between four soup bowls. Then add the soup and tofu. Top with two halfs of the eggs each, some fresh coriander, chilli and spring onions. Enjoy