Friday, 2 September 2011

Healthy veggie ramen

I have recently found out that American ramen is different to English ramen. We here in Britland call American ramen "supernoodles". For us ramen is just standard noodles in soup (although ramen noodles are best). I used Blue Dragon ramen noodles, and they were perfect. This soup is very dependent on the soya sauce and other condiments for flavour, as well as using the right kind of noodle. First attempt I tried with rice noodles, and it wasn't that good. Oh, and big pan alert!

Veggie Ramen

Serves 4

Takes 30-40 minutes

Ramen noodles in amounts as recommended on the packet (if using standard noodles, take about half the amount you would for a normal stir fry)

A crown of broccoli, chopped into florets

500g bag of fresh baby spinach

250g Shiitake mushrooms, chopped

300g silken tofu (the ready cooked kind) sliced into small pieces

8 Spring onions, sliced thinly

2.5 pints of good vegetable stock

8 tbsp soy sauce

2 tablespoons of other condiment, such as mushroom sauce, vegetarian worcestershire sauce, fish sauce if you eat fish. If you can't fnd any of these, then more soy sauce will do fine

4 tbsp Mirin

I didn't feel this recipe needed garlic or chilli, but add to taste if you like things spicy.

* Cook the noodles according to instructions, drain and refresh with cold water and set aside

* Bring the stock, soy sauce, condiment and mirin to the boil, then simmer gently for 5 minutes

* Add the broccoli to the pan and simmer for 5 minutes

* Add the mushrooms and simmer for another 5 minutes

* Stir in the spinach until wilted, then stir in the tofu and spring onions. Leave for another couple of minutes so it's all warmed through.

* Divide the noodles into serving bowls and ladle the soup on top.

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