Ramen

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Press 2 blocks of tofu for at least 2 minutes to remove water

Step 2

Cut the tofu into thin rectangles and place in your marinade of soy sauce, garlic chilli paste and sesame oil

Step 3

Cut spring onion into small rings, keeping the white and green parts separated. Separate the Pak choi into stalks and leaves, cutting them into bite sized pieces.

Step 4

Peel the carrots and cut into ribbons using a peeler. Any remaining difficult to ribbon pieces can be cut into fine julienne pieces.

Step 5

Place the bean sprouts into boiling water for 30-60 seconds, then instantly plunge into ice cold water to cease the cooking process and keep them crisp

Step 6

Fry the tofu pieces in oil in a large skillet until cooked through and browned. Optionally the tofu can be coated in cornflour before frying for extra crispiness.

Step 7

Boil 2L of water, adding 1.75L to a large saucepan. Pour the remaining 0.25L into a jug with a small amount of cold water. Mix in the miso paste into the jug.

Step 8

Add the ramen noodles to the large saucepan of boiling water and cook for 3 minutes. After 1 minute add the white spring onion and Pak choi stalks. After 1 more minute, add the spring onion greens and Pak choi leaves. After 3 minutes, turn off the heat, add half the flavour sachets and serve.