The author of this recipe actually grew her own Alfalfa sprouts from Indigo Herbs Alfalfa seeds for this recipe. See how to here. The crispy tofu complements the ramen noodles perfectly - our Shiitake Mushroom Powder makes an inspired addition to the flavouring of the noodles and packs a powerful nutritional punch too!
Equipment
- Mixing Bowl
- Saucepan
- Frying Pan/Wok
Ingredients
Ramen broth
- 1 Pint of Vegetable Stock
- 1 Inch Fresh Ginger - Peeled and Cut into 3 Chunks
- 1 Garlic Clove - Peeled and Cut into 3 Chunks
- 1 Spring Onion - Sliced
- 1/2 Red Chilli - Sliced
- 1 Tbsp Dark Soy Sauce
- 1 Tsp Rice Wine Vinegar (Optional)
Crispy tofu
- 1/2 Block Firm Silken Tofu - pressed for 15 minutes and cut into cubes
- 2 Heaped Tbsp Corn Flour
- 1 Tsp Chinese 5 Spice
- 1/2 Tsp Cayenne Pepper
- Salt & Pepper to taste
- Oil for Frying
Extras
- 300g Udon Noodles
- Mushrooms
- Spinach
- Extra Sliced Spring Onion & Chillis to Decorate
- Splash of Soy Sauce to Serve (Optional)
Method
- Start with getting the broth stewing. Add the vegetable stock to a pan. Use a small amount of stock to loosen up the shiitake mushroom powder and add that to the pan too.
- Then add in all the other goodies (ginger, garlic, spring onion, chilli, soy sauce and rice wine vinegar). Allow the broth to simmer for around 30 minutes.
- In a shallow dish mix together the corn flour, Chinese 5 spice, cayenne pepper and salt/pepper (if using). Roll the tofu cubes about in it until they're coated on all sides.
- Heat the oil in a frying pan and when nice and hot place the floury tofu cubes in to fry. Keep turning as they turn all golden and crispy.
- While the tofu is cooking prepare your extras. Remove the chunks of garlic and ginger from the broth (you can leave them in if you want but I didn't fancy it) and the cook the noodles in the broth. I also fried off some mushrooms.
- Now it's time for the Avengers to assemble (metaphorically). Layer up the extras in your bowl of choice. Spinach, alfalfa, mushrooms, noodles and the freshly cooked crispy tofu.
- Add the hot, steamy broth over the top and sprinkle with spring onion and chilli to decorate along with a splash of soy if you wish.
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