As the days are getting colder, I find myself craving warm bowl of food for every meal of the day. At the moment, ramen is a new favourite of mine as it’s so versatile in both the ingredients and flavours that you use and the noodles and protein source that you choose to add to your pot.
I usually opt for rice noodles as they’re the easiest to cook, however, I’ve also recently developed a new found love for Udon noodles. They usually take a while to boil, but I’ve been cheating and buying the “ready to wok” ones from the supermarket, which is so convenient if you’re throwing together a quick ramen pot.
The ingredients below are a round breakdown of what I usually add to my ramen dishes, however, as ramen is so versatile, feel free to add any other ingredients that you want.
1 veggie stock cube
1 minced glove of garlic
1 tsp miso paste
2 tbsp soy sauce
200g firm tofu/ other protein of choice
2 nests of noodles
2 portobello mushrooms
Handful of dried mushrooms
2 handfuls of bean sprouts
2 pak choi heads
2 large carrots (ribboned- I do this using a peeler)
A handful of cashews
1. Add the garlic, veggie stock, miso paste, soy sauce, and dried mushrooms in a saucepan over medium heat, with 250ml of water. Bring to a simmer and let it bubble away for around 5 minutes
2. During the simmering, add your tofu/ other source of protein into a pan over medium heat with some oil and gently pan fry it until nice and crispy.
3. Add your noodles, pak choi, mushrooms, bean sprouts, and carrots into the pot with all the flavourings until they soften, for an additional 2-3 minutes.
4. Divide the broth and noodles between two deep bowls, topping them off with the pan fried tofu and cashews. Optional additions here include sesame seeds, more soy sauce, chopped spring onion, or a drizzle of chilli oil.