One Pot Tofu and Mushroom Ramen
Beginning today, I will be uploading a plant-based recipe every Monday. Each recipe will be easy, healthy, VERY tasty and more often than not, inexpensive to make. These recipes are dishes that I will very often make for myself and my family, using leftovers as lunch for the next day.
I am beginning with one of my favourite and much requested dishes, mushroom ramen with crispy tofu. One of the reasons I love this dish so much is the way it makes you feel. It is extremely satisfying and makes you feel very full but not bloated or stuffed. It contains both protein and carbohydrates and is full of vitamins and minerals from the various spices, garlic, chilli, green veg and mushrooms. A very wholesome dish.
Ramen is a common Asian dish, however I have created this recipe for myself using my favourite ingredients as I believe all the flavours and textures work perfectly together. It is made using only one pot (a wok or large deep pan) creating only a small amount of washing up at the end which means more time to relax! In addition, ramen can be easily stored into containers and heated in the microwave the next day, where the flavours are more intense after maturing overnight. This makes it the perfect dish for batch cooking.
Please don’t be alarmed at the amount of ingredients, most don’t require much preparation and almost half the list is herbs and spices you can find in your cupboard. I encourage you to play around with this recipe, remove, add or replace as many ingredients as you like until its perfect for you.
One Pot Tofu and Mushroom Ramen
Cooking Time: 30 Minutes
For four servings (Cost per serving: £3)
Olive Oil - 2 Tablespoons
Fresh Ginger - 1 Tablespoon (chopped)
Garlic - 4 Cubes
Red Chilli Pepper - 1 Medium
Spring Onions - 1 Bunch
Ground Coriander - 1 Teaspoon
Ground Ginger - 1 Teaspoon
Mixed Herbs - 1 Teaspoon
Garlic Powder - 1 Teaspoon
Onion Powder - 1 Teaspoon
Siracha Sauce - 2 Tablespoons
Soy Sauce – 2 Tablespoons
Reduced Salt Stock - 2 Cubes or Teaspoons
Chestnut Mushrooms - 1 Pack
Oyster Mushrooms - 1 Pack
Tender-stem Broccoli – 1 pack (or ordinary broccoli)
Boiling Water - 3/4 Litre
Precooked Marinated Tofu - 1 Pack (or regular tofu)
Udon Noodles - 1 Pack
Spinach - Pack
Coriander - ½ Pack
1) Chop the garlic, ginger and red chili and spring onions. Place in a pan with the stock, all the spices, siracha sauce, soy sauce and a splash of water on medium heat with the olive oil. Cook for a few minutes adding splashes of water when needed to ensure the food does not stick to the pan.
2) If using ordinary tofu, cut the tofu into cubes and place in an additional pan with olive oil. Turn the blocks over slowly, allowing the outsides to crisp. Wait until the blocks can be easily moved before turning otherwise they will break up. If using the pre-cooked tofu, skip this step.
3) Chop and add the mushrooms to the pan and cook until they shrink and start to soften.
4) Soon after chop and add the broccoli and stir all together.
5) Boil 0.75 litres of water and add to the pan, the food should be covered and swimming in the water. Allow everything to simmer for 10 minutes.
6) Add the noodles, spinach and tofu pieces and allow to simmer for a further 3 minutes.
7) Serve and add the coriander to garnish. Add more siracha and soy sauce to taste.
Tip: I love coriander and will happily add more than double I have used in this recipe, however if you don’t (as coriander is the marmite of herbs!) then it can be easily omitted as the dish is very flavourful by itself.
Tip: I have minimised the use of siracha sauce in this recipe. This ramen can very easily become spicy and the heat can build up whilst you are eating it. If you don’t like spice, please keep the red chilli for flavour (as this doesn’t contribute much) but reduce or omit the siracha sauce to your taste. Equally you can add more siracha at the end, mixing it into the ramen soup if you would like a little extra heat.
of which sugars: 4g
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