Shimeji Mushroom and Crispy Tofu Ramen
Using shimeji mushrooms and crispy tofu this is a slight twist on a tofu ramen dish. I've shown how to get a crispy tofu however you can use silken tofu blocks to keep this dish much more authentic.
Ingredients
For the miso soup
- 3 spring onions
- 3 cm fresh ginger
- 1 red chilli
- 3 cloves garlic
- 2 tbsp tamari
- 150 g of Shimeji mushrooms
- 2 bay leaves
- 1 sachet brown rice miso paste I used ClearSpring brown miso paste
- 1.5 l of veg stock made with boiled water and a stock cube
Tofu / Garnishings
- 140 g firm or silken tofu cubed firm tofu will create the crispy finish whereas silken will be much softer and a more traditional take on the recipe
- 150 g udon noodles
- ½ finely sliced red chilli
- 1 tbsp sesame seeds
Instructions
- Prepare the vegetables first, finely chopping the spring onions, chilli and garlic then drain the tofu and slice into 1cm thick squares
- Add the chopped chilli spring onions, shimeji mushrooms and ginger to a wok / deep pan and fry in a splash of tamari for a few minutes followed by the garlic for an extra minute
- Add the stock, miso paste, bay leaves and tamari to the pot and allow to simmer for around 5 minutes
- Taste test the stock, then add the udon noodles and allow to simmer in the stock for the final 6-7 minutes
- In a separate pan, add a splash of tamari on high heat then add the squared tofu, using a spatula press down over the tofu allowing to crisp on each side
- Serve the miso soup into bowls diving the udon noodles then top with the crispy tofu, sliced chilli and chilli flakes