Name: Tofu ramen with peanuts
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 150 g/5 oz dried thick wheat noodles or ramen noodles; 15 ml/1 tbsp light soy sauce; 10 ml/2 tsp sugar; 5 ml/1 tsp finely sliced garlic; 5 ml/1 tsp finely chopped fresh root ginger; juice of ½ lemon; 1 fresh red chilli, seeded and finely sliced; 200 g/7 oz firm tofu; 90 g/3½ oz/scant 1 cup beansprouts; 50 g/2 oz/½ cup peanuts; 15 ml/1 tbsp chopped fresh coriander/cilantro; 1–2 spring onions/scallions, finely sliced into slivers; 1 fresh red chilli, seeded and sliced; 1 litre/1¾ pints/4 cups vegetable stock

Preparation info

Serves
4

Difficulty
Medium
Ready in
40 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

This aromatic, spicy ramen dish is an excellent pick-me-up and is packed with protein from the tofu and the roasted peanuts, the latter also adding crunch. As with all ramen recipes, you can adapt the levels of spice and seasoning to suit your palate.

Ingredients

For the base

1 litre/1¾ pints/4 cups vegetable stock

Asia
Japan
Main course
Soup
Vegan

Method

Spread out the noodles out in a shallow dish and pour over boiling water to cover. Soak for 4–5 minutes or until they are just tender (they will be cooked more later, in the broth). Drain, rinse and set aside.
Meanwhile, put the stock and all the tare ingredients in a wok or large pan over high heat. Bring to the boil, cover, reduce to a low heat and simmer the

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Ingredients

For the base

Method

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