Ramen with marinated tofu, crunchy veggies and roasted cashews

Ramen with marinated tofu, crunchy veggies and roasted cashews

Ramen with marinated tofu, crunchy veggies and roasted cashews

Preparation time: 30 minutes
Cooking time: 15 minutes
Servings: 4
If you haven't tried ramen before, it's a filling and delicious Japanese soup which generally contains three base ingredients: a savory broth, noodles (rice, soba or wheat) and gourmet toppings.  In this recipe, we suggest marinated tofu, edamame, crunchy strips of carrot and zucchini, green onions and roasted cashews. This soup is a meal unto itself, quick and easy to prepare, and super satisfying. Get out the chopsticks!

Ingredients

Broth

  • 1/2 yellow onion, minced
  • 2 cloves garlic, grated
  • 1 tsp fresh ginger, grated
  • 1 cup fresh shiitake mushrooms (or 1/2 cup dried), sliced
  • 1 tbsp sunflower oil
  • 1 tsp sesame seeds, toasted 
  • 1 tbsp soy sauce
  • 1 tsp sriracha sauce
  • 4 cups vegetable broth or miso broth*

Toppings: Tofu and vegetables

  • 1 block firm tofu, cut into medium-sized cubes
  • 2 tsp soy sauce
  • 1 tsp sriracha sauce
  • 1 clove garlic, minced
  • 1/2 cup non-roasted cashews
  • 1/2 cup frozen edamame, thawed
  • 1 zucchini, cut into strips
  • 1 carrot, cut into strips
  • rice or soba noodles
  • 3 green onions, finely chopped
  • vegetable oil, for cooking

Preparation

Broth

  1. If using dried, rehydrate them in boiling water.
  2. In a large pot, heat the oil and add the onion, garlic and ginger. Brown for 2 to 3 minutes over medium heat.
  3. Add the mushrooms and cook for 2 minutes.
  4. Add the soy sauce, sriracha and broth.
  5. Mix and let simmer for 5 minutes over low heat. 
  6. Meanwhile, prepare the toppings.

* For 4 cups of miso broth: Dilute a generous tablespoon of organic miso paste in a little bit of hot water, and then add 4 cups of water. Add a finely chopped small shallot and sprig of parsley if desired.

Toppings: Tofu and vegetables

  1. In a shallow dish, mix the soy sauce, sriracha and garlic. Add the tofu and stir to coat the tofu completely. Let marinate for about 20 minutes.
  2. Roast the cashews at 325°F for about 15 minutes, just until they're golden brown. Remove from the oven and let cool.
  3. In a large non-stick frying pan, heat the vegetable oil. Brown the marinated tofu for 2 to 3 minutes each side. Remove from heat and set aside.
  4. Using a mandolin, slice the zucchini and carrot into thin strips. 
  5. Add the edamame, zucchini and carrot strips to a pot of simmering broth.
  6. Add the noodles. Cook for 2 to 3 minutes. The noodles should cook until al dente (soba noodles take a minute or two longer than rice noodles)**.
  7. Serve in large, deep bowls. Garnish with tofu, green onions, cashews and any other crispy vegetables.

*Add the noodles in right before serving so that they're still al dente when you enjoy your meal.

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