Hamlyn All Colour Cookbook: 200 Veggie Feasts by Louise Pickford

Author:Louise Pickford [PICKFORD, LOUISE]
Language: eng
Format: epub
Tags: Cooking & Food
ISBN: 9780600623045
Publisher: Octopus Publishing Group
Published: 2008-04-14T16:00:00+00:00

mushroom ramen

Serves 4

Preparation time 10 minutes

Cooking time 15 minutes

300 g (10 oz) dried ramen noodles

1.5 litres (2½ pints) vegetable stock

75 ml (3 fl oz) dark soy sauce

3 tablespoons mirin

350 g (11½ oz) mixed mushrooms, trimmed

4 spring onions, trimmed and thinly sliced

300 g (10 oz) silken tofu, drained and diced

Cook the noodles according to the packet instructions. Drain well in a colander, refresh under cold water and set aside.

Combine the stock, soy sauce and mirin in a saucepan and bring to the boil, then reduce the heat and simmer gently for 5 minutes. Add the mushrooms and simmer gently for a further 5 minutes. Add the spring onions and tofu.

Meanwhile, boil a full kettle of water. Set the noodles, still in the colander, over a sink and pour over the boiling water. Divide the noodles between serving bowls and add the soup. Serve immediately.

For vegetable ramen, omit the mushrooms and replace with 125 g (4 oz) broccoli florets, 125 g (4 oz) sugar snap peas and 125 g (4 oz) trimmed asparagus, cut into short lengths. Simmer in the broth for 3 minutes and continue as in the recipe above. Ramen noodles are available from Japanese food stores and most health-food stores.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.