HOUSE OF ASIA
See the recipe
Ramen with tofu and shiitake mushrooms
Introduced to Japanese cuisine by the Chinese over 100 years ago, ramen quickly became one of the most basic and popular ingredients in everyday cuisine. The name, derived from the Japanese words "la" (to pull) and "mian" (noodles), perfectly captures the traditional method of production – by hand-stretching long strands.
Try our Japanese suggestion for cold days – warming ramen soup with golden tofu and shiitake mushrooms.
Ingredients
- 2 tsp House of Asia Miso Pastes
- ½ package House of Asia Ramen Noodles
- 1 pack Shiitake Mushrooms House of Asia
- 2 tablespoons House of Asia Light Soy Sauce
- 800 ml vegetable broth
- 3 garlic cloves
- 3 cm of ginger
- 2 lemongrass
- 1 pak choi cabbage
- 100 g tofu
- a handful of chopped spring onions
- 4 tablespoons of oil
- chili and sesame for decoration
A method of preparing
1. Heat 2 tablespoons of oil in a large pot. Add the chopped onion, garlic, and ginger. Pour in the broth, add the lemongrass, and simmer for 20-30 minutes.
2. Meanwhile, cover the mushrooms with hot water and soak for 3 minutes. When they are soft, drain and cut them in halves or slices, and set aside.
3. Cut the tofu into 2 cm cubes and fry on all sides until golden brown. Remove from the pan.
4. Fry the mushrooms in the same pan.
5. When the broth is ready, strain it through a sieve.
6. Put the noodles, cabbage leaves, mushrooms, tofu in a bowl and pour in the broth.
7. Add spring onions and sprinkle with sesame seeds.
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