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Soups and stews please
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<blockquote data-quote="Mr Doggy" data-source="post: 2523635" data-attributes="member: 556767"><p><strong>YUMMY MUSHROOM, SPINACH & TOFU RAMEN</strong></p><p><strong>About 20 minutes for everything.</strong></p><p><strong></strong></p><p>All ingredients are in bold.</p><p></p><p>Add <strong>Tofu </strong>and <strong>Fresh Shitake Mushroom</strong> (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 <strong>sesame or sunflower oil </strong> if you want it more traditional). Fry tofu on all sides until it gets dry and crispy. Add <strong>Shichimi Togarashi </strong>(basically Japanese all spice with citric). Once done, set aside or add in bowl if noodles done quick. This takes about 7-9 minutes</p><p></p><p>Using a small boiling pot, I use about 1/4 filled per person of <strong>Vegetable Broth or Mushroom Broth. </strong>If you have none you can use Condensed Mushroom paste (Polish food shops should have it). Add in few slices of <strong>Fresh Ginger</strong> (no need to remove skin if finely chopped). You can use the water from the <strong>dehydrated shittake</strong> 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.</p><p></p><p>In the same broth throw in<strong> Fresh Spinach</strong> (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.</p><p></p><p>Then add in and cook <strong>Shirataki Noodles for ZERO CARBS or about 20-30g of any type of noodle you fancy.</strong> 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. </p><p></p><p><strong>Top Salad - all raw:</strong></p><p>Optional but nicer. <strong>Spring onions </strong>and <strong>pickled ginger</strong> plus a few optional <strong>raw chilli slices </strong>(also I've found pickled radish works too). Using sweet pickled onion can also be used. I throw on <strong>shoots </strong>(<strong>mustard and cress</strong> is fine) and then (better toasted) <strong>sesame seeds. </strong></p><p></p><p><strong>Preparation of dish.</strong></p><p>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 <em>on top of the noodle</em>.. Finally is the shoots and pickle and sesame seeds and spinkle on top. Serve while hot <img src="data:image/gif;base64,R0lGODlhAQABAIAAAAAAAP///yH5BAEAAAAALAAAAAABAAEAAAIBRAA7" class="smilie smilie--sprite smilie--sprite8" alt=":D" title="Big Grin :D" loading="lazy" data-shortname=":D" />. </p><p></p><p>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.</p><p></p><p>Here's a photo of mine.</p></blockquote><p></p>
[QUOTE="Mr Doggy, post: 2523635, member: 556767"] [B]YUMMY MUSHROOM, SPINACH & TOFU RAMEN About 20 minutes for everything. [/B] All ingredients are in bold. Add [B]Tofu [/B]and [B]Fresh Shitake Mushroom[/B] (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 [B]sesame or sunflower oil [/B] if you want it more traditional). Fry tofu on all sides until it gets dry and crispy. Add [B]Shichimi Togarashi [/B](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 [B]Vegetable Broth or Mushroom Broth. [/B]If you have none you can use Condensed Mushroom paste (Polish food shops should have it). Add in few slices of [B]Fresh Ginger[/B] (no need to remove skin if finely chopped). You can use the water from the [B]dehydrated shittake[/B] 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[B] Fresh Spinach[/B] (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 [B]Shirataki Noodles for ZERO CARBS or about 20-30g of any type of noodle you fancy.[/B] 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. [B]Top Salad - all raw:[/B] Optional but nicer. [B]Spring onions [/B]and [B]pickled ginger[/B] plus a few optional [B]raw chilli slices [/B](also I've found pickled radish works too). Using sweet pickled onion can also be used. I throw on [B]shoots [/B]([B]mustard and cress[/B] is fine) and then (better toasted) [B]sesame seeds. [/B] [B]Preparation of dish.[/B] 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 [I]on top of the noodle[/I].. Finally is the shoots and pickle and sesame seeds and spinkle on top. Serve while hot :D. 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. [/QUOTE]
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