CREAMY HEAT RAMEN

Creamy and nourishing this ramen is the perfect chilly sunday dinner.

Uh-oh! We're unable to calculate nutrition for this recipe because some ingredients aren't recognized.

Step 1

Prepare the ingredients | Peel and grate the garlic and ginger | Zest and juice the lime | Trim and finely slice the spring onions - separate the green and white parts | Open and drain the block of tofu

Step 2

Prepare the broth | Warm the vegetable oil and chilli crisp in the pan over medium heat | Add the garlic, ginger, lime zest and white parts of the spring onions to the pan and fry for 3-4 minutes | Add the miso, peanut butter, tahini, maple syrup and rice vinegar to the pan and stir to combine | Add the coconut milk, stir to combine and bring to a gentle simmer | Pour in the vegetable stock, reduce the heat and leave to simmer while you prepare the rest | Add the soy sauce, vegan fish sauce and lime juice, tasting as you go to season

Step 3

Prepare the tofu crumbles | Warm the vegetable oil in the frying pan over medium high heat | Break the tofu into rough ½ cm pieces, add them to the pan and fry for 5-6 minutes until golden and crispy | Splash the soy sauce, paprika and liquid smoke into the pan and stir to coat the tofu pieces | Turn the heat right down and leave to stay warm

Step 4

Cook the noodles | Bring a saucepan of boiling water to simmer and add the noodles, disposing of any flavour pouches that might have been included | Cook according to packet instructions (approx 3-4 minutes) then drain

Step 5

Time to dress and serve | Use tongs to transfer equal quantities of the noodles to serving bowls and use a ladle to spoon the broth over the noodles | Top the noodles with the tofu crumble, sesame seeds and the reserved spring onion | Drizzle with extra chilli oil and toasted sesame oil | Top with the coriander leaves and serve immediately with broth spoons and chopsticks

↑Support creators by visiting their site 😊