Ramen with marinated tofu, crunchy veggies and roasted cashews

Prep Time 30 minutes
Cook Time 15 minutes
Servings 4 servings

If you haven't tried ramen before, it's a filling and delicious Japanese soup which generally contains 3 important ingredients: a savory broth, noodles (whether rice, soba, wheat or otherwise...), and gourmet toppings. Our choice of toppings includes marinated tofu, edamame, crunchy strips of carrot and zucchini, green onions and roasted cashews. This soup is a meal unto itself, quick and easy to prepare, and super satisfying. Get out the chopsticks!
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Homemade broth

Ingredients

  • 1/2 yellow onion
  • 2 cloves of garlic
  • 1 teaspoon of fresh ginger
  • 1 cup of fresh shiitake mushrooms (or 1/2 cup dried)
  • 1 tablespoon of sunflower oil
  • 1 teaspoon of toasted sesame seeds
  • 1 tablespoon of soy sauce
  • 1 teaspoon of sriracha sauce
  • 4 cups of vegetable broth or miso broth*

Directions

  1. Finely mince the onion and grate the garlic and ginger.
  2. Cut the mushroom in thin slices (if using dried, rehydrate them with boiling water).
  3. In a large pot, heat the oil and add the onion, garlic and ginger. Brown for 2 to 3 minutes over medium heat.
  4. Add the sliced mushrooms and cook for 2 minutes.
  5. Add the soy sauce, sriracha and broth.
  6. Mix and let simmer for 5 minutes over low heat and prepare the toppings.

* For 4 cups of miso broth: Dilute a generous tablespoon of organic miso paste in a little bit of hot water, and then add 4 cups of water. Add a finely chopped small shallot and sprig of parsley if desired.

Toppings: Tofu and vegetables

Ingredients

  • 1 block of firm tofu
  • 2 teaspoons of soy sauce
  • 1 teaspoon of sriracha sauce
  • 1 clove of garlic, minced
  • 1/2 cup of
  • 1/2 cup of frozen edamame, defrosted
  • 1 zucchini, cut into strips
  • 1 carrot, cut into strips
  • Rice or soba noodles
  • 3 green onions
  • 1 drizzle of vegetable oil for cooking

Directions

  1. Cut the tofu into medium cubes.
  2. In a shallow dish, mix the soy sauce, sriracha, and minced garlic. Add the tofu and stir to coat the tofu completely. Let marinate for about 20 minutes.
  3. Roast the cashews at 325°F for about 15 minutes, just until they're golden brown. Remove from the oven and let cool.
  4. In a large non-stick frying pan, heat the vegetable oil. Brown the marinated tofu for 2 to 3 minutes each side. Remove from heat and set aside.
  5. With the help of a mandolin, cut the zucchini and carrot into thin strips. Finely chop the green onions.
  6. Add the edamame, zucchini and carrot strips to a pot of simmering broth.
  7. Add the noodles. Cook for 2 to 3 minutes. The noodles should cook until they're al dente (soba noodles take a minute or two longer than rice noodles)**.
  8. Serve in large, deep bowls. Garnish with tofu cubes, minced green onions, roasted cashews and any other crispy vegetables.

** It's important to only add the noodles in right before serving so that they're still al dente when you start eating.

Notes

Emilie Gaillet
Recipe By

Emilie Gaillet

Emilie creates healthy, and tasty recipes for PRANA as well as her own blog, Murmures. Her passion lies in the creation of recipes - from the chopping and stirring to the presentation and styling of her dishes.

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