Ramen
- Serves: 4
- Prep time: 10
- Cooking time: 15
- Type of food: Lunch
Nutritional values
Energy: 1994 kcal
- Protein 138.3 g
- Carbs 213.1 g
- Fat 70.2 g
Ingredients
- 1600 ml vegetable stock
- 40 ml light soy sauce
- 1 1/2 tbsp rice vinegar
- 1/2 tsp white pepper
- 4 g kombu seaweed
- 600 g LUNTER Marinated Tofu Soy Sauce, diced
- 2 1/2 tbsp cornstarch
- 1 1/2 tbsp sesame oil
- 1 1/2 tbsp toasted sesame seeds
- 200 g shiitake mushrooms, sliced
- 200 g bok choy, halved
- 2 spring onions, finely chopped
- 80 g bamboo shoots
- fresh coriander and basil leaves
- 600 g ramen noodles
Instructions
Bring the vegetable stock to a boil along with the soy sauce, rice vinegar, white pepper and kombu. Let it simmer for 10 minutes.
Remove the kombu and keep the stock warm over low heat.
In a bowl, mix the tofu with the cornstarch until evenly coated.
Heat the sesame oil in a frying pan over medium heat and fry the tofu cubes on all sides until golden brown and crispy (about 5-7 minutes).
Remove the fried tofu from the pan and sprinkle with toasted sesame seeds.
In the same frying pan, briefly fry the shiitake mushrooms and bok choy until tender (about 3 minutes).
Cook the ramen noodles according to the package instructions.
Drain and rinse with warm water to remove excess starch.
Divide the cooked noodles into serving bowls and pour over the hot broth.
