Miso & Sesame Tofu Noodle Ramen.

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Anything with noodles in and I’m there. Inhaling it in under 2 seconds. Dreaming about it at night. Wishing I could work it into every meal of the day. Anyone else? no, okay. This gorgeous miso & sesame tofu noodle ramen is an absolute dream to both eat and make! Super simple and easy to whip up; you’ll be so pleasantly surprised. Sesame encrusted & tamari marinated tofu, encased in a bed of smooth and silky udon noodles, swimming in a flavorful, creamy and slightly salty sauce, AND those all important stir-fried veggies.

Serves: 2

Ingredients

Broth:

• 2 garlic clove, minced

• Juice of 1 lime

• 3 cm piece of ginger, peeled & then minced

• 10g miso paste

• 3 tbsp tamari

• 1 tbsp tahini

• 1 vegetable stock cube in 750ml boiling water

Tofu:

• 200g firm tofu

• 1 tbsp tamari/ soy sauce

• 1 tbsp sesame seeds

Ramen:

• 1 pak Choy, leaves separated and sliced

• 100g dry udon or soba noodles

• handful (30-50g) of baby corn, sliced

• handful (30-50g) of salad cress/pea sprouts

• handful (30-50g) of mange tout and/or carrots

Instructions

1. Take the garlic and ginger and fry in a non-stick frying pan for 2 minutes. Follow with the lime, tamari and tamari and fry for a further 1 minute. Then add in the vegetable stock water. Simmer the broth while you continue…

2. Take your tofu, drain in and then slice into triangles of medium thickness. Place your tamari in a shallow bowl and soak your tofu in it until all the tamari has been absorbed.

3. Pour the sesame seeds onto a place and transfer the tofu triangles, one at a time, onto the plate to coat them in a seed encasing. Feel free to add more if you like!

4. Transfer the tofu into a new frying pan and cook on medium heat until the tofu crispens on each side (approx. 5-10 minutes)

5. Take the tofu off the heat and put to one side once crispy.

6. Take your veggies for the ramen and add into the simmering broth. After one minute add in the noodles and cook until they soften and your veggies are fork tender. Then right at the last moment, add in your miso until it fully dissolves and melts into the broth. (Miso is a living food containing many beneficial microorganisms which can be killed by over-cooking and so adding at the last moment prevents this from happening)

7. Serve in two bowls and serve with a sprinkling of spring onions and chilli.