Spicy Ramen Soup
Total Time
30 minutes
Prep Time
0 seconds
Cook Time
30 minutes
Rating
0 out of 5 stars
(0)
Ingredients
2 servings
- 1 onion
- 2 cloves garlic
- 1 tablespoon brown rice miso paste
- 2 spring onions
- pinch of dried red chilli flakes
- 2 portions of rice noodles
- 1 mushroom stock cube
- 20 fl oz water
- 9 oz mixed mushrooms
- 2 baby pak choy
- 1 pack of silken tofu
- 3 tablespoons toasted sesame oil
- 1 tablespoon tamari
- 2 red chillies
- pinch of sea salt
How would you rate this recipe?
Preparation
Step 1
Preheat oven to 200c, fan setting.
Step 2
Cut the tofu into small cubes, drizzle with a little sesame oil and cook in the oven for 15-20 minutes until crispy - you can also pan fry these as an alternative.
Step 3
Place a pan over a medium heat and add a drizzle of sesame oil - add the onions and garlic and cook for 5-10 minutes until soft.
Step 4
Add the miso paste and tamari and cook for another 2 minutes before adding the water and stock cube
Step 5
Bring to the boil before reducing the temperature and leaving to simmer for 10-15 minutes.
Step 6
Place another pan over a medium heat and add a drizzle of sesame oil.
Step 7
Add the mushrooms, bok choy and a sprinkle of salt and cook, untouched, for 10 minutes until soft.
Step 8
Give everything a really good mix and cook for a further 2 minutes, before taking off the heat.
Step 9
Once ready to serve, mix the mushrooms, bok choy, noodles and tofu through the soup. Pour into bowls and top with the spring onions, red chilli and chilli flakes.
Step 10
Save recipe for the next time?
