House of Asia > Recipes > Ramen with Udon noodles and tofu

Ramen with Udon noodles and tofu

Name: Ramen with Udon noodles and tofu
Total time: 25 min
Yield: 2
Cuisine: Japanese
Ingredients: 2 tablespoons of red curry paste; 1 can of coconut milk 5-7%; 2 sachets of miso paste; ½ package of udon noodles; 2 dried shitake mushrooms; 100 g tofu; 2 tablespoons chopped spring onions; 1 tablespoon of vegetable oil for frying; mung bean sprouts and chili for garnish

25 min

2 servings

spicy

4.2 / 5. Number of votes: 5

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One of the most popular dishes in Japanese culture is Ramen soup, made with meat broth and plenty of noodles. Traditionally prepared in every Japanese kitchen, it features various flavor variations, which are beloved by household members. Our recipe is an alternative option for those wanting to try a typically Asian soup.

Pasta Vegetables Japanese Mushrooms Tofu 15-30 minutes

Ingredients

2 tablespoons red curry paste
1 can coconut milk 5-7%
2 sachets miso paste
½ package udon noodles
2 dried shitake mushrooms
100 g tofu
2 tablespoons chopped spring onions
1 tablespoon of vegetable oil for frying
mung bean sprouts and chili for garnish

A method of preparing

Soak the mushrooms in warm water for about 15 minutes, when they are soft, cut them into thin slices and set aside.
Prepare the miso broth according to the instructions on the package.
Slice the tofu into approximately 3mm slices. Fry until golden brown on all sides, then set aside on a kitchen towel.
Cook the pasta according to the instructions on the package
Pour the coconut milk into a pot, heat it and dissolve the curry paste in it, bring to a boil and set aside.
Place the noodles, tofu, and mushrooms in a bowl, pour in the curry milk and broth, sprinkle with spring onions, and garnish with sprouts and chili.