House of Asia > Recipes > Ramen with tofu and wakame

Ramen with tofu and wakame

60 min.

2 servings

mild

4.2 / 5. Number of votes: 5

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You've probably tried classic ramen many times, but what about a "slimmed-down" version? Here's our Ramen soup with tofu and wakame. Thanks to the right ingredients and wakame seaweed, this soup is bursting with aroma and flavor. It's really easy to prepare—see for yourself.

Pasta Vegetables Japanese Mushrooms Tofu over 30 minutes

Ingredients

200 gr fresh Ramen noodles
15 gr wakame algae
200 g tofu, cut into small cubes
2 pak choy cabbages or 1 Chinese cabbage, cut into large pieces
0,5 white turnip or kohlrabi, cut into thin slices
2 eggs
1 bunch of fresh chives, finely chopped

Broth

5 tablespoons light soy sauce
2 tsp miso paste
30 gr gShiitake mushrooms
8 dried kaffir lime leaves
1,5 liter of water
2 medium onions cut in half
1 carrot, cut into thin slices
1 parsley, cut into thin slices
0,5 small leeks, cut into thick slices
1 lemongrass
2 cloves of garlic, sliced
2 stars of anise
Salt, pepper, chili flakes to taste

A method of preparing

Cook the broth: Pour water into a pot and add the ingredients. Cook for 45 minutes. Strain the broth through a sieve. Season with soy sauce, anise, and chili, and simmer briefly.
Prepare the noodles and wakame according to the instructions on the packaging.
Hard boil the eggs (approx. 9 minutes after the water starts boiling)
Place the pak choy, turnip, wakame, tofu, halved egg, and noodles in deep bowls. Pour in a ladle of hot broth and sprinkle with chopped chives.