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Udon Noodle Tofu Ramen Soup

Thursday, 3rd January 2019

WITH THANKS TO DENISE PHILLIPS

PROFESSIONAL CHEF AND COOKERY WRITER

Ramen is an oriental noodle recipe that can be made into a hot soup or used as the base of a salad. This soup recipe makes a comforting and warming bowl of tasty soup ideal for a cold winter’s day. Food presented in a bowl is definitely on the ‘trendy’ scene at the moment!  My version of ‘home made’ Wagamama!

Preparation Time:  15 minutes             
Cooking Time: 10 minutes      
Serves: 4 people

Ingredients
25g dried shiitake mushrooms
1 litre water plus 2 tablespoons vegetable/ chicken stock
1 tablespoon mirin
1 tablespoon soya sauce
1 garlic clove
2cm fresh ginger – peeled and finely chopped
1 red chilli – deseeded and finely chopped
~
300g Udon noodles
50g Kale – washed and chopped
160g marinated tofu – sliced
2 spring onions – trimmed and sliced

Method

  1. Pour the stock into a large saucepan.
  2. Add the dried mushrooms, mirin, soya sauce, garlic, ginger, chilli.
  3. Bring to the boil and simmer for 5 minutes for the flavours to all diffuse.
  4. Cook the noodles according to the packet instructions, drain and transfer to large individual soup bowls.
  5. Pour in the hot soup and top with kale, spring onions and tofu.

  1. Check the latest cookery classes and events for singles. www.jewishcookery.com

  2. Denise Phillips - Professional Chef and Cookery Writer
               T : 01923 836 456                 
    E : [email protected]
    W : www.jewishcookery.com

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