Miso Ramen with Garlic & Ginger Tofu
Serves 2 | prep time 5 mins | cook time 10 mins
@the.feminist.foodie
Product – Miso Ramen Broth
Ingredients
1 carton SHORE Miso Ramen Broth
1 block of firm tofu, pressed
2 cloves of garlic
1 tsp grated ginger
3 tbsp dark soy sauce
200g Rice noodles
8 bean sprouts
4 Baby corns
1 Pak choi
1 fresh red chilli pepper, sliced
2 spring onion, chopped
1 tsp sesame seeds
How To
- Slice your tofu and place in a bowl with crushed garlic, grated ginger & soy sauce. Let this marinate for as long as you like (the longer, the tastier!).
- Stir fry your tofu with a little oil and soy sauce. Fry until the tofu is nice and crispy.
- In the same pan, quickly fry your fresh veg.
- Add the Miso Ramen Broth to a pan and heat to a simmer.
- In a separate pan, cook the rice noodles to pack instructions.
- Strain your noodles and separate into two serving bowls.
- Pour over the simmering broth and top with tofu and veg.
- Finish with a sprinkling of spring onions, sesame seeds and sliced chilli pepper.