Name: Teriyaki tofu and spinach ramen
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 1.75 litres/3 pints/7½ cups kombu dashi or vegetable stock; salt and ground black pepper, to taste; 60–75 ml/4–5 tbsp teriyaki sauce; 60 ml/4 tbsp sesame oil; 2–3 spring onions/scallions, green parts only, finely sliced; 200 g/7 oz spinach leaves; 2 red bell peppers, seeded and chopped into strips; 400 g/14 oz fresh ramen noodles; 30 ml/2 tbsp light soy sauce; 5 cm/2 in piece of fresh root ginger, peeled and grated; about 600 g/1 lb 6 oz tofu, sliced into strips; 15 ml/1 tbsp mirin; 15 ml/1 tbsp rice vinegar; sriracha hot chilli sauce, to serve

Preparation info

Serves
4

Difficulty
Easy
Ready in
45 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

The tofu provides plenty of protein and texture in this ramen dish and is gently complemented by the delicate and light broth. A last-minute dash of sriracha hot chilli sauce adds a zap of heat, but you could omit it if you prefer.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi or

Asia
Japan
Fish course
Pescatarian
Soup

Method

First, prepare the tofu. Mix together the teriyaki sauce with 15 ml/1 tbsp of the sesame oil and season with salt and pepper in a bowl, then add the tofu and gently turn to coat.

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Ingredients

For the base

Method

Part of