These ramens are an amazing dish for larger groups of people as you can prepare almost everything in advance. And everyone will love it! Moreover, the dish is low in fat and you can pack the sup full of veggies to get in lots of vitamins.
Preparation Time: 25 mins
Cooking Time: 45 mins
Total Time: 70 mins
Servings: 2-4 people
Ingredients
Soup:
1 white onion
2 carrots
14 shiitake mushrooms
5 cm ginger
3 spring onions
3 garlic cloves
1-2 tbsp sesame oil
4 tsp white miso paste
4 tbsp soy sauce
3 tbsp mirin
1 pinch chilli flakes
2.5 l water
Tofu marinade:
400 g tofu
4 cm ginger
2 tbsp sesame oil
5 tbsp soy sauce
1 tbsp mirin
Toppings:
250 g mushrooms or shiitake mushrooms
2 carrots
150 g sugar snaps
280 g ramen noodles
2 spring onions
2 hdfl unsalted peanuts
Method
1. Roughly chop the white onion, carrots, shiitake mushrooms, ginger, garlic and spring onions.
2. Heat sesame oil in a large pot and fry all the veggies for 5 minutes.
3. Add the miso paste, chilli flakes, soy sauce and mirin. Fry for another 3 minutes.
4. Deglaze with 2.5 litres of water. Let simmer for 1-2 hours. Then sieve everything, save the soup and keep warm.
5. Meanwhile, marinate the tofu (you can do this up to 24 hours in advance). Put the tofu on a plate, cover it with a cutting board and place some heavy books on it. Let sit for 10 minutes to get excess water out of the tofu. Cut the tofu into cubes. Finely chop the ginger, and mix it with soy sauce, sesame oil, mirin and honey. Pour the marinade over the tofu cubes and put it into the fridge.
6. Quarter the mushrooms, cut the carrots into sticks, slice the spring onions and sugar snaps. You can add the veggies to the stoup and let simmer for 5 minutes, or you can add them raw in each individual bowl.
7. Cook the noodles according to the instructions and fry the tofu until it is crispy.
8. Put as much as you like of each ingredient into a bowl and pour over the soup. Garnish with peanuts for an extra crunch.
Enjoy!