The perfect warming mid-week dinner from plant-based food blogger, Happy Skin Kitchen.
Serves 2
Ingredients:
For the broth:
- 1 tbsp toasted sesame seed oil
- 2 shallots - finely chopped
- 2 garlic cloves - crushed
- A thumb size piece of ginger - grated
- 125g shiitake mushrooms
- 2 tbsp brown rice miso paste
- 1 tbsp runny tahini
- 800ml veggie stock
- 200ml Califia Farms Unsweetened Oat Drink
For the tofu:
- 200g firm tofu - chopped into cubes
- 2 tbsp of toasted sesame seeds oil
- Cornstarch to coat the tofu
- A drizzle of soy sauce
For the rest of the ramen:
- 200g ramen noodles
- 125g shiitake mushrooms
- Handful of tenderstem broccoli or other greens you like
Other toppings:
- Sliced spring onions
- Cooked edamame beans
- Chopped red chilli
Method:
Start by making the broth. Add the oil to a large pan. Once hot add in the chopped shallots. Cook for 5 minutes until they start to caramelise. Add in sliced shiitake mushrooms and cook for 10 more minutes. Add in the crushed garlic and ginger and cook for 2 more minutes. Transfer the mushroom mixture to a blender together with the veggie stock, Califia Unsweetened Oat drink and tahini. Blend everything until smooth. Transfer the a large pan and put on a simmer.
Coat the tofu in some cornstarch. Add 2 tbsp of sesame seed oil to a large pan and once hot add in the tofu and cook for a total of 15-20 minutes until really crispy on all sides.
In the meantime, in a separate pan, add a a drizzle of oil and cook the shiitake mushrooms and tenderstem broccoli for 5-8 minutes.
Add the noodles to the broth and cook on a medium heat until the noodles are soft. Serve with the stir fried vegetables and crispy tofu. Add the toppings of your choice and enjoy!
