YUMMY MUSHROOM, SPINACH & TOFU RAMEN
About 20 minutes for everything.
All ingredients are in bold.
Add
Tofu and
Fresh Shitake Mushroom (or dehydrated and rehydrate and use to make as broth using boiling water below) to a frying pan using oil. (I use extra virgin olive oil, but the best is
sesame or sunflower oil if you want it more traditional). Fry tofu on all sides until it gets dry and crispy. Add
Shichimi Togarashi (basically Japanese all spice with citric). Once done, set aside or add in bowl if noodles done quick. This takes about 7-9 minutes
Using a small boiling pot, I use about 1/4 filled per person of
Vegetable Broth or Mushroom Broth. If you have none you can use Condensed Mushroom paste (Polish food shops should have it). Add in few slices of
Fresh Ginger (no need to remove skin if finely chopped). You can use the water from the
dehydrated shittake that you used before to make a lighter broth. You use the mushrooms below for later frying. For additional spice add in a few small slices of fresh or dry chilli.
In the same broth throw in
Fresh Spinach (from packet is easier) and poke it under water, cook for 30-60 seconds remove and place in the final serving bowl. I find getting a BIG ramen dish is worth it vs. Cereal bowls.
Then add in and cook
Shirataki Noodles for ZERO CARBS or about 20-30g of any type of noodle you fancy. I used Wheat Shangdong Ramen Noodle. Cook until al dente and remove. This should take 1 to 8 minutes. Read the packet and cook to al dente as once it goes in the broth again it'll continue to cook and get more soggy.
Top Salad - all raw:
Optional but nicer.
Spring onions and
pickled ginger plus a few optional
raw chilli slices (also I've found pickled radish works too). Using sweet pickled onion can also be used. I throw on
shoots (
mustard and cress is fine) and then (better toasted)
sesame seeds.
Preparation of dish.
In ramen bowl you have the spinach. Add in the noodles and push them to one side of the dish . Lay the mushrooms next, tofu and then your salad toppings
on top of the noodle.. Finally is the shoots and pickle and sesame seeds and spinkle on top. Serve while hot
.
Basically you make a big island and you eat the fresh and crispy before it falls into the broth and you have the chewy and slimy.
Here's a photo of mine.
