Nothing is more comforting than a warming bowl of ramen. This chill tofu version is vegan and low-cal, plus it packs in loads of fresh flavors
Ingredients
or25 whole pieces of mushrooms, maitake, raw (28 g)
or1 fl oz of alcoholic beverage, rice (sake) (29 g)
or2 tbsps of soy sauce made from soy (tamari) (36 g)
or1 tbsp of sauce, fish, ready-to-serve (18 g)
or3 cloves of garlic, raw (9 g)
or2 units of peppers, hot chili, red, raw (90 g)
or1 tsp of ginger root, raw (2 g)
or3 cups of kale, raw (63 g)
or1.5 cups of mung beans, mature seeds, sprouted, cooked, stir-fried (186 g)
or1 cup of noodles, japanese, soba, cooked (114 g)
or150 grams of MORI-NU, Tofu, silken, extra firm
or1 tbsp of oil, avocado (14 g)
Preparation
1.
STEP 1
Put the mushrooms, 1 tbsp each of sake, fish sauce and soy, the garlic and ginger, and the halved red chili in a large pan and top up with 2 liters of water. Simmer for 30 minutes until the mushrooms are tender and the stock is fragrant. Add a little more soy sauce, to season, if you like. Strain the stock into a clean pan and bring to a gentle simmer again. Slice the mushrooms and discard the chilli, ginger and garlic. Blanch the greens and beansprouts then drain well.
STEP 2
Cook the noodles in boiling salted water until tender, drain and add to 4 warmed soup bowls. Add the sliced mushrooms, greens, beansprouts and marinated tofu to the stock to heat through for a few minutes. Divide the tofu and veg between the bowls, and pour over the stock. Scatter with spring onions and sliced chili, to serve.
