Ramen Bowls For Two

This is so ridiculously tasty and easy. It is a vegetarian ramen but if you don’t like the fried tofu skip that and add in leftover chicken, pork or prawns. Vegan? no drama omit the fish sauce & eggs and add a bit extra salt to taste. Again, with this recipe add in and take away what your heart desires to make it your own. For me the kick of chilli and the flavour takes me straight back to a tiny ramen bar in San Francisco city that I may have visited on repeat.

Ingredients

1 packet buckwheat ramen noodles

3 cups water

2 tbsp tamari sauce

1/2 clove garlic crushed 1 teaspoon vegetable stock powder

1 tsp finely chopped ginger

1 tbsp sweet chilli sauce

1 handful of dried shiitake mushrooms

1 tsp fish sauce

Chopped spring onions

1/2 block of firm tofu cubed

1 tbsp cornflour

2 boiled eggs

Fresh sliced chilli if you love it

1 tsp sesame oil

1 tbsp vegetable oil

2 bok choy washed and halved

Carrot cut into thin strips

Spring onions and chopped coriander optional

Boil your eggs for 6-7 minutes & pop them in ice water/peel and set aside

1. 2.

Boil your Ramen noodles and run over with cold water in a colander.

Dust cubes of tofu in corn flour and fry in 1/2 teaspoon of sesame oil and 1 tablespoon of vegetable oil ,set aside. In a saucepan over medium heat add in all of your both ingredients water, vegetable stock powder, tamari, ginger, garlic, fish sauce, sweet chilli, and dried mushrooms cook until piping hot and just bubbling.

Add in 1/2 teaspoon of sesame oil at the last minute. Between two serving bowls add the noodles, add your thin sliced carrots and bok choy halves pour over the hot broth and top with fried tofu cubes, halved boiled eggs, fresh chilli and herbs.

Start slurping!