Chilli Tofu Ramen

INGREDIENTS:

This recipe makes 4 Servings

  • 25g dried shiitake mushrooms
  • 1 tsp sake
  • 1 tsp Mirin
  • 10ml soy sauce
  • 1 clove of garlic, bashed
  • 1 ginger thumb-sized piece, chopped
  • 2 red chillies, 1 sliced in half, 1 finely sliced
  • 150g winter greens (pak choy, kale or spinach), shredded
  • 2 handfuls of beansprouts
  • 300g of egg-free ramen noodles
  • 160g marinated tofu, cut into pieces
  • 10ml chilli or garlic oil
  • 2, finely sliced spring onions

METHOD:

  • Put the mushrooms, 1 tbsp each of sake, mirin and soy, the garlic and ginger, and the halved red chilli in a large pan and top up with 2 litres of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more mirin and soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.
  • Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Add a few dots of chilli oil, and scatter with spring onions and sliced chilli, to serve.