Veg Ramen with Tofu & Soba Noodles

Serves 2

Time 30 minutes

Ingredients

200g firm tofu, drained and cubed

1 tbsp cornflour

1 tbsp extra virgin olive oil, plus extra for frying

1 clove garlic, finely sliced

1 tsp fresh ginger, grated

4-5 shiitake mushrooms, sliced (fresh or rehydrated dried)

1 tbsp soy sauce

1 tsp sesame oil

65ml coconut milk

3 cups vegetable stock

1 tbsp red miso paste 

1 tsp Thai chilli jam (optional)

100g 100% buckwheat soba noodles 

2 cups Asian greens (bok choy, choy sum, pak choy)

½ cup edamame (canned and drained, or frozen and thawed)

1 spring onion, finely sliced

1 sheet nori, shredded (optional garnish)

1 tsp toasted sesame seeds

Sae salt, to taste

Lime wedges, to serve

Method

Pat tofu dry, toss with cornflour and a pinch of salt. Heat extra virgin olive oil in a non-stick pan and fry until golden and crisp on all sides. Set aside on a paper towel.

Cook soba noodles separately in boiling water according to packet directions (usually 3–4 minutes). Drain and rinse well under cold water to remove starch. Set aside.

In a medium saucepan, add shiitake mushrooms and cover with water, and wait until the water has fully evaporated. Add a drizzle of extra virgin olive oil, garlic and ginger, and cook for 2–3 minutes until fragrant.

Stir in soy sauce, sesame oil, miso paste, and chilli jam if using. Add vegetable stock and coconut milk, stirring to combine. Simmer gently for 5 minutes.

Add Asian greens and edamame to the broth for 1 minute, just to wilt and heat through.

Divide soba noodles between bowls. Ladle over the hot broth and vegetables. Top with crispy tofu, spring onions, sesame seeds, and nori. Serve with lime wedges.