With winter arriving a little sooner than I would expect here in Adelaide, I find myself really craving a nourishing, warming soup more often than not. I’ve been making ramen noodle soup for years and it is my go-to for a quick, easy and delicious meal that is filling without being heavy, balancing sweet and salty to perfection. I’ve tried using thinly sliced beef and chicken with this recipe, but I prefer tofu as it retains it’s texture and has plenty of flavour when combined in the broth. This meal should take around 20 minutes to prep and cook, you just have to multitask like a boss to get it all happening at the same time! Now who wouldn’t want a nice steaming bowl of this?!
YUM! It’s so easy to make, here’s what you need:
1 packet tofu, I like the firm marinaded variety for flavour
1 packet ramen noodles or Udon noodles
1 Litre beef stock (or vegie can be substituted if vegan/vegetarian)
4 spring onions
400g sliced mushrooms
1 tbsp red miso paste
200g bean shoots
3 baby bok choi
3 tbsp sesame oil
1 tbsp coconut oil
3 tbsp Mirin
Soy sauce to taste
1 tsp chopped ginger (or 2 pinches dried)
1 clove garlic, chopped
PS. I do all the chopping as I go but you can pre chop everything first to avoid a disaster. I know, I like to live dangerously.
1. Fill a medium pot on the stove with water and bring to the boil. While it’s heating up, swirl the coconut oil in a wok on med-high and 1 tbsp sesame oil.
2. Chop the garlic quickly by smashing it with the flat of your knife and then cutting, then add to the hot oil, giving the wok a shake to avoid burning. While he’s cooking (you have around 30-40 sec) chop the tofu into squares, then add to the wok.
3. Peel the ginger and roughly chop, then add to the wok. The tofu should be going a nice golden brown so stir it a bit, while it’s doing it’s thing slice the mushrooms.
4. Add in the mushrooms, then add the bean shoots and stir around quickly. Give it around a minute for the mushrooms to cook, stirring consistently. If the wok starts to look a bit dry now, add in a splash of soy sauce and the mirin.
5. While the wok ingredients are cooking chop up the spring onions. If your pot has come to the boil, add in your noodles.
6. Add in half of the spring onions (the white bits) and stir to cook. You’re ready for the next step when the mushrooms change colour and look thoroughly cooked. The bean shoots should be transparent too. While this is happening find a moment to roughly chop the bok choi.
7. Add in the bok choi and rest of the spring onion, stir until the bok choi just wilts.
8. By now your noodles should be done, drain in a colander and rinse then set aside.
9. Pour in the stock, add the miso paste, the rest of the sesame oil and bring to the boil.
10. When the stock starts to boil, add in the noodles, stir to combine then take off the heat. If you want to save the soup for the next day, add the noodles to your bowl instead and pour the mixture over the noodles, otherwise they will go soggy overnight (I learned this the hard way).
FINISHED! You can add extra soy sauce to taste – serve up in a bowl with chopsticks and you’re done!