Category: Main Course, Soup
Cuisine: Japanese
Yields:
2 Servings
Mushroom Ramen with Salt and Pepper Tofu –
A big bowl of flavour – this Japanese-inspired soup is really a meal in itself
Ingredients
Adjust Servings
Instructions
-
Whisk the salt, pepper and five-spice together, in a bowl, until well combined.
- Mix the salt mixture into the rice flour and place on a plate.
-
Add the tofu and gently toss to coat.
- Add enough oil to cover the bottom of a large frying pan and put over high heat.
-
Fry the tofu for 1 to 2 minutes each side or until golden.
- Drain on absorbent paper and set aside.
- Place the water, sesame oil, soy, oyster sauce, ginger, garlic and mushroom soaking water (and chilli) in a large saucepan over high heat and bring to the boil.
- Add the noodles and cook for 2 minutes.
-
Add the mushrooms and onions and cook for a further 2 minutes or until noodles are cooked.
-
Divide noodles and broth between bowls and top with the tofu, sesame seeds and extra spring onion.
Notes
The easiest way to peel ginger is to scrape it with a teaspoon - this removes the skin without taking any of the flesh.
The stems of dried Shiitake mushrooms are extremely tough and must be removed (snapped out) before soaking. This does not seem to be a problem with fresh Shiitake.