Tofu Ramen Noodle Soup

April 6, 2018

 

This lovely Japanese soup is packed full of flavour, including coconut, turmeric, Tamarix and ginger. Fresh, raw ingredients cooked al dente to preserve all the nutrients. It's a really simple dish to make and ready in minutes, which makes it an ideal mid week meal.

 

It's completely plant based but if you fancy some meat or fish, head down to the Flexi Tweak at the bottom of the page. See what needs eating in your fridge and bung it in.

 

 

 

 

Serves 2

 

INGREDIENTS
90g of Soba noodles

300ml of water

1 chilli. deseeded and finely chopped (optional)

4 spring onions, Finley sliced

90g of pepper, thinly sliced lengthways

140g mushrooms, cut into chunks

90g of carrots, thinly sliced lengthways (Julienne)

140g of brocolli, cut into small florets

2 cloves of garlic, crushed

1 tbsp of root ginger, finely diced

25g of creamed coconut

10g of Bouillon powder

10ml of Tamari Soy Sauce

Half a tsp of ground turmeric

Freshly ground black pepper

1 bay leaf

160g of firm Tofu, diced

Fresh coriander, finely chopped (optional)

 

 

METHOD

1. Start by gently boiling the noodles in some water until cooked (al dente). No need to add salt to the water. Once cooked, drain the water and replace with some cold water to stop the cooking process. Set aside for later.

 

2. While the noodles are cooking, you can prepare your veg.

 

3. Put all the ingredients, except for the noodles, into a saucepan. Add the water and bring to the boil.

 

4. Simmer for around 5 minutes until the vegetables are al dente. Do the taste test and adjust as necessary. 

5. While the vegetables are cooking in the broth, drain the noodles and divide between two bowls.

 

6. Pour the  liquid equally into each bowl on top of the noodles. Then spoon in vegetables. Don't forget to remove and discard the bay leaf. Garnish with Coriander if using.

 

 

 

FLEX I TWEAK

Chicken, pork and/or prawns work really well with this dish. Just makes sure they're cooked through before serving. If using prawns, they won't need much cooking, as they will continue cooking in the broth once served.

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