Tofu Noodle Ramen

ingredients

• 200g organic tofu †
• 100g chestnut mushrooms
• 100g mange tout
• 2 tbsp shaoxing wine †
• 1 vegetable stock cube †
• 1 star anise
• 1/2 tsp chilli flakes
• 1 spring onion
• 2 tbsp rice vinegar
• 30g root ginger
• 3 soy sauce sachets (24ml) †
• 3 wheat noodle nests (150g) †

method

Instructions for 2 [for 3] [for 4] portion recipe

1. Boil a kettle

Slice the spring onions finely, discarding the root ends and keeping the green and white parts separate

Cut the mushrooms in half then slice finely

Cut the mangetout into bite-size pieces

1. Peel the ginger (scrape the skin off with a teaspoon) and finely chop (or grate)

Drain the tofu, pat dry with kitchen towel and cut into cubes

1. Add 1-2 tbsp vegetable oil to a large pot over a high heat

Add the ginger, chilli flakes (can’t handle the heat? Go easy!), mushrooms and star anise and cook for 1 min, stirring constantly

Add the shaoxing wine and cook for 1 min or until it evaporates, still stirring constantly

1. Add the rice vinegar to the pot and cook for 30 sec

Add 1L (2L) boiled water and crumble in the stock cube(s)

Reduce the heat to low, add the tofu and stir

1. Add the noodles to the pot

Cook for 4 min

1. Add the soy sauce, the whites of the spring onion (save the green for serving) and cook for 2 min

2. Add the mangetout and cook for a further 2 min or until the noodles are tender but with a slight bite

Serve the soup sprinkled with the remaining spring onion

notes

Tip: Don’t eat the star anise!

Enjoy!