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Ramen cookbook: 150 recipes from Japanese cuisine, classic, vegetarian and vegan noodle soups, side dishes, toppings and more by Bailey Smith

Ramen cookbook: 150 recipes from Japanese cuisine, classic, vegetarian and vegan noodle soups, side dishes, toppings and more by Bailey Smith

Author:Bailey Smith [Bailey Smith]
Language: eng
Format: epub
Published: 2020-11-14T16:00:00+00:00


Put the finished noodles in the soup bowl and add about 250 ml of stock to each bowl. Divide the spring onions, bean sprouts, tofu, shiitake mushrooms and nori on the bowls and add ½ Ajitsuke Tamago to each bowl.

Shio ramen with spicy tofu

Preparation time: 25 minutes, servings: 4

Nutritional information: calories: 1796 kcal, carbohydrates: 240 g, fat: 185 g, protein: 81 g

Ingredients:

• 450 g of tofu

• ½ teaspoon salt

• 1 clove of garlic (minced)

• 1 teaspoon soy sauce

• 1 teaspoon of chili oil

• 60 ml Shio broth

• 750 ml vegetable stock

• 250 ml vegan dashi broth (see page 22)

• 4 servings of ramen noodles

• 1 spring onion

Preparation:

Heat a pan and fry the tofu with the salt in it. Add the garlic and cook for 1 minute. Add the soy sauce and remove the pan from the heat. Mix in the chilli oil.

Put two spoons of the Shio broth in each soup bowl.

Heat the vegetable stock with the dashi stock in a large saucepan.

Cook the ramen noodles.

Put the finished noodles in the soup bowl and add approx. 250 ml stock to each bowl. Divide the tofu on the skins and add the spring onions.



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