Total fat Saturates Salt Sugar Protein15.6g 1.9g 3.7g 6.5g 21.7gMidweek^ RECIPES
Asparagus, mixed sea vegetable
and tofu ramen
by Heather Whinney
Serves 4 | Prep 15 mins | Cook 30 mins | Calories 363 (per serving)FOR THE BASE
1.75 litres (7 cups) vegan
kombu dashi stock, or
vegetable stock
400g vegan ramen
noodles
FOR THE TARE
300ml (1¼ cups) soya milk
30ml (2 tbsp) light
soy sauce
15ml (1 tbsp) mirin
salt and ground black
pepper, to tasteFOR THE TOFU AND
ASPARAGUS
400g (1²/ 3 cups) irm
tofu, cubed
5ml (1 tsp) dark soy sauce
30ml (2 tbsp) sesame oil
400g (3 cups) ine asparagus
spears, trimmed
FOR THE TOPPINGS
10g (2 tbsp) wakame,
soaked in water
2 sheets of nori, broken
into pieces
2-3 spring onions, green
parts only, inely chopped
10g (2 tsp) black
sesame seeds1 Put the stock in a large pan. Mix
together the tare ingredients, add
to the stock and bring to the boil.
Reduce to a simmer, cook for 15
minutes, then taste and add more
seasoning if necessary.
2 Meanwhile, prepare the tofu. Put the
tofu in a bowl and toss it in the soy
sauce. Heat a little of the sesame
oil in a wok or frying pan and, when
hot, add a few pieces of tofu at time.
Cook until golden, then turn and
cook the other side. Transfer to
a plate and repeat the process with
the rest of the tofu, adding a little
more oil as required. Put the cooked
tofu to one side.
3 Heat a griddle pan to hot. Toss the
asparagus with the remaining 15ml
(1 tbsp) sesame oil and add to the
hot pan – you may need to addthe spears in batches. Cook for
a few minutes, or until charred lines
appear, then turn and cook the
other side. Put to one side.
4 Put the noodles in a pan of boiling
water and cook for 2-3 minutes,
or according to packet instructions.
Once cooked, remove with a slotted
spoon and divide them up between
the serving bowls.
5 Ladle over the stock, then top
with tofu and asparagus. Drain the
wakame and divide it up between
the bowls, then add the nori and
spring onions and sprinkle with the
black sesame seeds to serve.