Basic Silken Tofu and Mushroom Ramen

One of my biggest quandaries about turning plant-based is not being able to order ramen at Japanese restaurants because, even if they don't put meat cutlets or formerly live seafood in it, the broth they use is always, always, always based on meat -- usually pork. And if I ask them to omit the broth, they wouldn't know how to make it taste good, so rather than suffer eating bland noodles soaked in plain hot water, I just skip it. For years, I steered clear of the holy noodle bowl until one day someone slapped my forehead with chopsticks and I realised I could actually make it myself!

This recipe makes

- 1 bowl for one person


You will need:

Mandatory Ingredients

- 1 tablespoon of good quality soy sauce (e.g. nama shoyu, tamari, Pantai Mushroom Soy Sauce, Lee Kum Kee Premium Soy Sauce)

- ½ teaspoon of black bean garlic paste * alternatively: ½ teaspoon of fermented black soybeans and one clove of garlic, bashed into a paste with a mortar and pestle * alternatively: 1 teaspoon of miso paste

- 1 teaspoon of instant vegetable broth paste or powder * alternatively: mushroom powder 

- 100-120g of dry ramen noodles

- 500 ml (2 cups) of boiling water 

- 50g of silken tofu (or any kind of tofu), cut into cubes

- 50 g of mushrooms (ideally shiitake, but any kind will do), whole or cut, you decide 

- 1 teaspoon of sesame oil 

- ½ sheet of nori, thinly cut 

- 1 tablespoon of scallions, chopped 

- 1 teaspoon of crispy fried garlic, finely chopped

Optional Ingredients

- ½ teaspoon of chilli oil

- 1 tablespoon of cabbage, finely chopped 

- 1 tablespoon of sweet corn kernels

- 1 teaspoon of roasted sesame seeds

- 1 tablespoon of mung bean sprouts

- ½ teaspoon of crushed (pulverised) Sichuan pepper corn

Let's do this!

1. In a large serving bowl, add soy sauce, vegetable broth paste/powder, black bean garlic paste (or miso if using it as an alternative) and dry ramen noodles. Add boiling water. Cover the bowl with a lid and leave for 5 minutes.

2. Open and stir everything to mix well. When the noodles have swollen up and the pastes and broth powders have dissolved, add silk tofu, mushrooms and sesame oil. Sprinkle nori on top, then chopped scallions and fried garlic.

3. Add any or all of the optional ingredients. If not, serve.

Tip:  This is best served immediately after preparing.