Vegetarian Ramen with Tofu скачать в хорошем качестве

Vegetarian Ramen with Tofu

Vegetarian Ramen (Serves 2) Ingredients: For Broth: 4 cups vegetable broth 1 tablespoon soy sauce 1 tablespoon miso paste 1 teaspoon sesame oil 1 teaspoon grated ginger 2 cloves garlic, minced 1/2 teaspoon chili flakes (optional) For Ramen: 2 servings fresh or dried ramen noodles 1/2 cup sliced mushrooms (shiitake or button) 1/2 cup shredded carrots 1/2 cup baby spinach or bok choy 1/2 block firm tofu (about 200 g), cubed 1/4 cup chopped green onions 1 teaspoon sesame seeds (for garnish) Method: Cut 1/2 block firm tofu into 1-inch cubes. Pat dry with paper towels. Heat 1 teaspoon sesame oil in a skillet over medium heat. Add tofu cubes and sauté for 5–6 minutes until lightly golden on all sides. Remove and set aside. In a medium pot, heat 1 teaspoon sesame oil over medium heat. Add 2 cloves minced garlic and 1 teaspoon grated ginger, sauté for 30 seconds until fragrant. Add 4 cups vegetable broth, 1 tablespoon soy sauce, 1 tablespoon miso paste, and 1/2 teaspoon chili flakes. Bring to a gentle simmer. Add 1/2 cup sliced mushrooms and 1/2 cup shredded carrots. Simmer for 5–6 minutes until vegetables are tender. Cook 2 servings ramen noodles in boiling water according to package instructions, then drain. Add 1/2 cup baby spinach or bok choy to the broth and cook 1–2 minutes until wilted. Gently fold in the sautéed tofu cubes. Divide cooked noodles into two bowls, pour hot broth, vegetables, and tofu over the top. Garnish with 1/4 cup chopped green onions and 1 teaspoon sesame seeds, then serve immediately. Pro-Tips: Pat tofu dry before sautéing to get crispy edges. Use firm tofu to prevent it from falling apart in the broth. Add miso paste off heat to preserve probiotics. Adjust chili flakes according to spice preference. Serve immediately; noodles absorb broth if left too long.