Ramen soup

with mushrooms

Serves 4 Difficulty easy Prep & cook time 1 hour

Ingredients

350g extra-firm tofu blocks, drained 2 tsp sesame oil 3 garlic cloves, minced 1 tbsp fresh ginger, peeled and minced 2 tbsp vegan miso paste 750ml vegetable stock 400ml coconut milk 4 tbsp cornflour 3-4 tbsp sunflower oil, divided 2 tbsp rice wine vinegar, plus extra as needed 2 tbsp saké 3 tbsp soy sauce, plus extra as needed 300g rice noodles 5 cups mixed mushrooms, cleaned 2 large carrots, peeled and cut into matchsticks 2 spring onions, chopped or sliced 2 red chilli peppers, finely sliced ½ white cabbage, shredded 2-3 tbsp brown flax seeds Salt and freshly ground black pepper

Method

1. Cut each tofu block horizontally into four thin slices. Arrange on a large baking tray and cover with kitchen paper. Cover with another baking tray and place baking weights or something heavy on top to press out any excess water. 2. Meanwhile, heat the sesame oil in a large saucepan or pot set over medium heat. Add the garlic, ginger, and a pinch of salt, sweating until softened, approximately 2-3 minutes. 3. Stir in the miso paste, cook and stir for one minute. Whisk in the stock and coconut milk, bring to a steady simmer and cook until the broth has thickened slightly, approximately 15-20 minutes. 4. While the broth simmers, stir together the cornflour, ½ tsp salt, and ½ tsp black pepper in a shallow dish. Add the tofu slices to the cornflour mixture, turning to coat. 5. Heat 1 tbsp sunflower oil in a large frying or sauté pan set over moderate heat. Working in batches, add two or three tofu slices to the pan, pan-frying until golden brown and crisp on both sides, 1-2 minutes per side. Transfer to a plate, loosely cover with aluminium foil to keep warm. Repeat for the remaining tofu, using more sunflower oil for each batch. 6. When the broth is ready, stir in the vinegar, saké, and soy sauce. Season to taste with salt (if needed) and some black pepper. 7. Add the noodles and mushrooms to the broth, return to a simmer, cover, and cook until the noodles and mushrooms are tender to the bite, 8-10 minutes. 8. To serve, divide the ramen broth, noodles, mushrooms, and tofu between bowls, top with carrot, spring onion, chilli pepper, cabbage, and flax seeds.