Looking for a warming yet light midweek meal? This tofu and mushroom ramen is quick and easy to rustle up.
Preparation time: 15 minutes
Cooking time: 25 minutes
What’s Good About It?
Packed with protein, the addition of pak choi and buckwheat noodles provides plenty of magnesium to support energy production and cognition. Mushrooms contain beta glucans known to support immune function.
- First make the broth. Place the stock with the dried mushrooms, onion, garlic and ginger in a pan and bring to the boil. Simmer for 15 minutes. At this point you can remove the mushrooms, finely chop and add back to the broth. If you prefer a smooth broth simply strain the broth. Add the soy sauce and miso. Set aside.
- Meanwhile, heat the olive oil in a large frying pan / skillet pan. cut the tofu into cubes. Fry off the tofu until crispy. Set to one side
- Add the sliced mushrooms to the pan and cook until they start to sweat down, then add the pak choi and fry until soft.
- Cook the buckwheat noodles according to packet instructions and drain.
- Bring the broth to a simmer. Divide the greens, noodles, tofu and mushrooms between bowls. Pour over the broth.
- Garnish with spring onions, chillies, sprinkle with sesame seeds if wished and top with soft boiled eggs if desired.
Did You Know?
Make this vegan by simply omitting the egg. For additional protein you could add some cooked edamame beans.
750ml vegetable stock
15g dried porcini mushrooms
1tbsp chopped ginger
1tsp chopped garlic
1/2 onion, finely chopped
2tbsp white miso paste
1tbsp gluten free soy sauce
1tbsp olive oil
400g firm tofu, drained and dried.
250g shittake mushrooms
Handful of enoki mushrooms (optional)
200g buckwheat noodles
2 heads of pak choi
Optional to serve – soft boiled eggs, sliced chilli, sliced spring onions