Realistic + Easy Ramen recipe you can make on a weeknight

Von Yeung Man Cooking · 25 Min.

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Zubereitung

1. In a small saucepan, combine 1 tbsp soy sauce, the miso paste, the doubanjiang and 2 tbsp vegetable stock. Heat on medium, stirring for a few minutes until the miso dissolves.
2. Transfer the thick paste to the serving bowl.
3. Bring a pot of water to the boil for the noodles.
4. Pat the extra firm tofu dry with paper towel, then mash it into a crumble with a fork.
5. Heat a nonstick pan over medium heat. Add 1 tbsp chili oil, then the tofu crumble, and sauté for a few minutes.
6. Add the dark soy sauce and sauté for another couple of minutes. Set the tofu aside.
7. Chop the shiitake mushrooms and add them to a small saucepan with 2 1/2 cups vegetable stock and a small piece of kombu. Heat on medium-high.
8. Boil the ramen noodles for 4 minutes, or as the package directs, stirring occasionally.
9. When the stock comes to the boil, remove the kombu.
10. Pour the hot stock into the ramen bowl over the paste and whisk. Drain the noodles and add them to the broth.
11. Top with the crumbled tofu, shiitake mushrooms, chopped green onions, white sesame seeds, chili threads and a generous tbsp of chili oil.

Zusammengefasst aus dem Video von Yeung Man Cooking. Schau es dir für die Details an.

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FrühlingszwiebelPilzTofuShiitake-PilzMisoKombuRamen-NudelnExtrafester Tofu