This protein packed dinner is filling and super healthy. Ramen is definitely one of my go to weekly meals. It is a great one to just steam what ever veggies you have to hand and add them to a delicious broth with some sort of noodle. I use buckwheat noodles here as I find the thick udon noodles too filling.
1 HOUR 20 MINUTES.
1 block of extra firm tofu
1 tbs soy sauce
1 tbs mirin
1 tbs sesame oil
1 tbs sweet chilli sauce
1 tbs sesame oil
2 garlic cloves, minced
thumb size piece of ginger, minced
2 tbs soy sauce
2 tbs mirin
1 tbs miso paste
500 ml water
2 spring onions, sliced
100g edamame, shells removed
bunch of sugar snap peas, thinly sliced
1 small head broccoli
1 small carrot, pealed
200g buckwheat noodles
Firstly press the tofu. Slice it in half length ways and place on a tea towel, cover with the other side of the tea towel. Place a chopping board and then a heavy pot or cast iron skillet on top of the tea towel so that the weight is evenly distributed. Leave for 30 minutes.
Mix all the marinade ingredients together on a plate. When the tofu has been pressed cover both sides in the marinade and leave sit on the plate for a further 30 minutes.
Place a large sauce pan on medium heat and add a glug of sesame oil. Add in the minced garlic and ginger and stir until fragrant (2 or 3 minutes). Then add the soy sauce, mirin, miso paste and stir everything well. Leave the miso paste to fry in the oil for 5 minutes before adding the water and sliced spring onions. Bring to the boil and leave reduce and infuse for 30 minutes.
Mean while prepare the toppings. Cook the edamame in pot of boiling water for 5 minutes. Remove the beans from the shells and set aside.
Slice the broccoli and carrots into bite size chunks. Place in a steaming basket over the broth and cover with a lid. Leave to steam for 10 minutes until the broccoli is bright green and cooked through. Set aside when done.
Boil the buckwheat noodles for 7 minutes. Drain and rinse under cold water. Divide into the two ramen bowls.
Place a griddle pan on high heat or heat the BBQ as high as it will go. Cook the tofu for 8 or 9 minutes each side until lovely and charred.
To assemble. Divide the broth between the two bowls of buckwheat noodles. Share out the edamame, sugar snap peas, broccoli and carrot. Slice each block of tofu in half and add to two halves to each bowl.
Finish with a squeeze of lime and a drizzle of sesame oil.