Asparagus, mixed sea vegetable and tofu ramen

Name: Asparagus, mixed sea vegetable and tofu ramen
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Yield: Serves 4
Cuisine: Japanese
Ingredients: 400 g/14 oz fresh ramen noodles; 10 ml/2 tsp black sesame seeds; 2–3 spring onions/scallions, green parts only, finely chopped; 400 g/14 oz fine asparagus spears, trimmed; 30 ml/2 tbsp sesame oil; 5 ml/1 tsp dark soy sauce; 400 g/14 oz firm tofu, cubed; 2 sheets of nori, broken into pieces; 10 g/1/2 oz wakame, soaked in water to reconstitute; 300 ml/½ pint/1¼ cups soy milk; salt and ground black pepper, to taste; 30 ml/2 tbsp light soy sauce; 15 ml/1 tbsp mirin; 1.75 litres/3 pints/7½ cups kombu dashi stock

Preparation info

Serves
4

Difficulty
Easy
Ready in
50 min

Appears in

Ramen

By Heather Whinney

Published 2018

About

Griddling the asparagus adds a smoky sweetness to them, which tastes wonderful with this creamy broth, made with soy milk and earthy seaweed.

Ingredients

For the base

1.75 litres/3 pints/7½ cups kombu dashi stock

Asia
Japan
Fish course
Pescatarian
Soup

Method

Put the stock in a large pan. Mix together the tare ingredients, add to the stock and bring to the boil. Reduce to a simmer, cook for 15 minutes, then taste and add more seasoning if necessary.
Meanwhile, prepare the tofu. Put the tofu in a bowl and toss it in the soy sauce. Heat a little of the sesame oil in a wok or frying pan and, when hot, add a few pieces