Healthy Vegetable & Tofu Ramen 🍜

Name: Healthy Vegetable & Tofu Ramen 🍜
Yield: 3 or 4 bowls, y
Ingredients: Marinaded tofu; 3 cups chicken or vegetable stock; 5 garlic cloves, chopped; 1/2 tsp Chinese five spice; 1 sprinkling of chilli powder; 1 tsp Worsterchire sauce; 4 tbsp soy sauce; 1 tsp sugar; 1 thumb of ginger, sliced; 1 Litre water; 400 g rice vermicelli noodles; 100 g fresh lettuce leaves, watercress or spinach; 2 leeks, sliced; 3 spring onions, sliced; 6 fresh radishes, sliced; 2 carrots sliced

8 cooks are planning to make this

Murph @cook_8034391

Bristol

I had a load of vegetables to use up and thought I might put them in something soupy so I went for a Japanese Ramen dish

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Ingredients

30 minutes

3 or 4 bowls, y

Marinaded tofu
3 cups chicken or vegetable stock
5 garlic cloves, chopped
1/2 tsp Chinese five spice
1 sprinkling of chilli powder
1 tsp Worsterchire sauce
4 tbsp soy sauce
1 tsp sugar
1 thumb of ginger, sliced
1 Litre water
400 g rice vermicelli noodles
100 g fresh lettuce leaves, watercress or spinach
2 leeks, sliced
3 spring onions, sliced
6 fresh radishes, sliced
2 carrots sliced

Cooking Instructions

1

Fry the tofu with 1 chopped clove of garlic in some sesame oil and a dash of soy, until browned. Put this aside, in a bowl.
2

In a big pot put the water, your stock, the rest of the garlic, the sliced ginger, sliced chilli, chinese five spice, worcester sauce, soy sauce and the chilli powder, bring this to the boil
3

Add the fried tofu, vegetables and sugar or salt to taste
4

Simmer for 10 mins
5

Drop some noodles into a pot of boiling water and simmer for 4 minutes
6

Serve the ramen broth into bowls and top with noodles and salad leaves