vegie
japanese tofu ramen
serves 4 | prep & cooking 10 mins E LC
1L (4 cups) vegetable stock
1 tbs miso paste
2 tsp sesame seeds
1 tbs vegetable oil
200g pkt Japanese-marinated tofu
2 baby buk choy
250g pkt sweet potato noodles
250g pkt zucchini noodles
4 x 150g pkt shelf-fresh ramen noodles
Soy sauce, to taste
1 Combine the stock and 500ml (2 cups) water in a large saucepan. Cover and bring to the boil over high heat. Reduce heat to low then stir in the miso paste.
2 Meanwhile, cook sesame seeds in a frying pan over medium-high heat for 1-2 minutes or until toasted. Transfer to a bowl. Heat oil in same pan. Cook tofu for 1 minute each side or until browned. Transfer to a board and cut into cubes. Cut buk choy into quarters lengthways.
3 Add buk choy and veg noodles to saucepan. Heat for 2 minutes or until just soft. Divide ramen among serving bowls. Ladle over some hot broth. Set aside for a minute to soften. Use fork to loosen ramen.
“Buk choy is your ticket to more vitamin A, C and K, and a boost of potassium.”
4 Divide the buk choy, veg noodles and remaining broth among bowls. Top with the tofu and sesame. Serve with soy sauce.
top tip
Find miso
